Kale and Sweet Potato Salad

Name: Kale and Sweet Potato Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sweet potato (peeled and cut into ½-inch cubes); 1 tablespoon olive oil; Salt and black pepper (to taste); 8-10 cups kale (stems removed and chopped (around one bunch Tuscan kale); 1 apple (seeded and diced (I used Honeycrisp); 1/2 cup finely diced pecans; 1/2 cup dried cranberries; 1/4 red onion (thinly sliced); 1/2 cup crumbled goat cheese; 1/3 cup olive oil; 3 tablespoons apple cider vinegar; 1 tablespoon Dijon mustard; 1 tablespoon maple syrup; Salt and black pepper (to taste)

This Kale and Sweet Potato Salad is a hearty, nourishing salad made with tender kale, roasted sweet potatoes, goat cheese and dried cranberries and finished off with a maple dijon dressing. The sweet, caramelized sweet potatoes pair perfectly with the earthy kale for a delicious mix of flavors and textures.

Prep20 min
Cook25 min
Total45 min
Makes4 servings
Calories505

Ingredients

4 servings

1 sweet potato (peeled and cut into ½-inch cubes)
1 tablespoon olive oil
Salt and black pepper (to taste)

For the salad:

8-10 cups kale (stems removed and chopped (around one bunch Tuscan kale)
1 apple (seeded and diced (I used Honeycrisp)
1/2 cup finely diced pecans
1/2 cup dried cranberries
1/4 red onion (thinly sliced)
1/2 cup crumbled goat cheese

For the dressing:

1/3 cup olive oil
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon maple syrup
Salt and black pepper (to taste)

Method

1
Preheat oven to 400°F. Toss the sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–30 minutes, stirring halfway, until tender and lightly caramelized. Let cool slightly.
2
In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper until smooth and emulsified.
3
Add chopped kale to a large bowl. Drizzle with a small amount of dressing and massage with your hands for 1–2 minutes until softened and darker in color.
4
Add roasted sweet potatoes, apple, pecans, dried cranberries, red onion, and goat cheese to the kale.
5
Drizzle dressing over the salad and toss gently to combine.
6
Taste and adjust seasoning as needed. Serve warm or at room temperature.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Because kale is sturdy, it holds up well once dressed. If making ahead, store dressing separately for the freshest texture. To make ahead: roast the sweet potatoes and make the dressing up to 2 days ahead. Store separately. Chop the kale and assemble just before serving for best texture. If serving room temperature, let the sweet potatoes sit out for 20–30 minutes before assembling. If you’d like to serve the sweet potatoes warm, place them on a sheet pan at 350°F for 8–10 minutes, then toss into the salad. The sweet potatoes can be air fried, roasted and sautéed in a skillet. I personally love roasting them for the sweet flavor. Let the sweet potatoes cool before adding them to the salad.