My Roasted Kale and Sweet Potato Salad has a delicious mix of flavours and textures. With oven roasted red onion and kale, seasoned and roasted to perfect sweet potato wedges, creamy avocado, crispy kale chips, toasted pumpkin seeds and salty crumbled feta, all drizzled in a honey mustard dressing, this salad is a winner! Serve warm or cold for a light lunch or hearty side dish.
There is so much going on with this delicious salad texture wise that every mouthful is just so good! If you love a warm salad then I would also recommend trying my Roasted Red Skinned Potato Salad, my Butternut Squash and Quinoa Salad or my Golden Roasted Chickpea and Cauliflower Salad.
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What's to Love About Roasted Sweet Potato Kale Salad
- allergy friendly - this kale salad recipe is completely gluten free and nut free. It can also easily be made dairy free.
- easy to make - this fall salad is so easy to make, using minimal cooking skills.
- delicious - with the perfect combination of tender yet slightly caramelised on the outside roasted sweet potatoes along with softened kale and red onion and extra crunch from the kale chips, this kale salad is so tasty, it will have you coming back for more! This salad is filled with all of the fall flavors.
- perfect side dish - this recipe makes for a perfect side dish or serve along side your favourite protein for a healthy and nutritionally balanced lunch.
Ingredients Notes & Substitutions
All of the ingredients for this roasted kale and sweet potato salad are easy to find and available from your local grocery store. Find a list of the ingredients you will need below as well as any notes and possible substitutions. The ingredient quantities are stated in the recipe card at the bottom of this post.
- sweet potatoes - I like to buy small sweet potatoes as they are easier to cut into wedges. Large sweet potatoes are just fine as well. Make sure to wash the sweet potatoes as this recipe calls for the skin on.
- fresh kale - I've used curly kale, also known as common kale. You can also use tuscan kale, also known as lacinato kale. To prepare the kale, remove the tough stems and roughly chop the kale. Place the chopped kale into a large bowl and set aside.
- red onion - also known as Spanish onion
- extra virgin olive oil - olive oil is used to toss the sweet potato wedges in as well as the kale. It is also used for the honey mustard dressing.
- garlic powder
- onion powder
- sweet paprika
- fresh rosemary - finely chop the fresh rosemary before using. You could also use dried Italian herbs or dried rosemary.
- finely ground sea salt - if using sea salt flakes then you can use more than what is called for. Finely ground sea salt is a lot more salty then flaked sea salt.
- green pepitas - also known as green pumpkin seeds. You can use sunflower seeds instead of pepitas if preferred.
- ripe avocado
- feta cheese - use a firm feta cheese that is easy to crumble. You can swap for goat cheese if preferred or to make dairy free opt for a vegan feta or leave out all together.
Honey Mustard Dressing Ingredients
- dijon mustard
- honey - you can choose to sweeten this dressing with pure maple syrup instead if desired.
- extra virgin olive oil - you can use another mild flavoured oil like avocado oil or flaxseed oil.
- fresh lemon juice - fresh lemon juice always tastes so much better in salad dressings. You can swap the lemon juice for apple cider vinegar.
- sea salt flakes - if using finely ground sea salt then just a pinch of salt will do instead of a quarter teaspoon.
How to Make Roasted Kale and Sweet Potato Salad
This salad is relatively easy to make but does involve a few steps, so I recommend reading through the instructions before beginning to cook. Here's a step-by-step guide for how to make this great salad!
Prepare Sweet Potato Wedges
First, preheat the oven to 200 degrees Celsius.
Next, add the sweet potato wedges to a large baking dish. Top with garlic powder, onion powder, finely chopped rosemary, sweet paprika and salt. Drizzle with approximately two tablespoons of olive oil and toss to coat evenly.
Transfer half of the seasoned sweet potato wedges to a second baking dish or parchment paper lined sheet pan. Spread sweet potato wedges out into a single layer on both trays/dishes. Place both trays into the oven and bake for one hour and 10 minutes.
Prepare Kale & Red Onion, Kale Chips & Pepitas
Meanwhile, to another large baking dish add the chopped raw kale. Drizzle with a little olive oil and massage with clean hands until the kale is a vibrant green. Place one handful of kale into a separate smaller baking tray.
Move the remaining kale up to one end of the baking dish so that it is taking up around ⅔ of the dish. Add the thinly sliced red onion to the other end. Drizzle the onion in a little olive oil and toss to coat evenly. Spread the onion out into an even layer as much as possible.
When the sweet potatoes have 30 minutes remaining, place the smaller baking tray of just kale into the oven to make the kale chips.
When the sweet potato has 12 minutes remaining, add the tray of kale and onion to the oven.
Add the pepitas into another small baking tray and place into the oven for ten minutes.
Tip: It is a good idea to set a timer for the sweet potato on the oven but then set timers for when to put the remaining ingredients into the oven so you don't lose track!
Make the Honey Mustard Dressing
Meanwhile, make the salad dressing. Add the Dijon mustard, honey, sea salt and lemon juice into a small mixing bowl and whisk to combine. Begin slowly pouring in the olive oil while continuously whisking until the dressing is well combined and smooth. You can also just add all of the ingredients into a mason jar and shake vigorously until well combined and smooth.
Assemble Salad
Remove the sweet potato, kale & red onion, kale chips and toasted pepitas from the oven.
To assemble the salad, add the kale and red onion, toasted pepitas and sweet potato into a large salad bowl or large mixing bowl. Crumble the feta into the salad and add in the avocado slices. Drizzle with the creamy dressing and toss to combine. Serve warm or cold.
Storage
Store leftover salad in an airtight container in the fridge for up to 3 days. This salad can be meal prepped - just divide between four meal prep containers and leave the dressing off until ready to eat.
📖 Recipe
Equipment
- 1 small baking tray
- 1 medium baking tray
- 2 large baking dishes
- Sharp knife
- Chopping Board
- Measuring Cups and Spoons
Ingredients
- 1.4 kg sweet potato cut into wedges
- 1 bunch curly kale stems removed, roughly chopped
- 4 tablespoons olive oil extra virgin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon fresh rosemary finely chopped
- 1 teaspoon sweet paprika
- 1 large red onion peeled, halved and sliced
- ¼ cup pepitas
- 1 large avocado sliced
- 90 grams feta cheese firm
Honey Mustard Dressing
- 1 tablespoon honey
- 3 tablespoons Dijon mustard
- ¼ cup lemon juice
- ¼ cup extra virgin olive oil
- ¼ teaspoon sea salt flakes
Instructions
- Preheat the oven to 200 degrees Celsius.
- Add the sweet potato wedges to a large baking dish. Top with garlic powder, onion powder, finely chopped rosemary, sweet paprika and salt. Drizzle with approximately two tablespoons of olive oil and toss to coat evenly.
- Transfer half of the seasoned sweet potato wedges to a second baking dish or parchment paper lined sheet pan. Spread sweet potato wedges out into a single layer on both trays/dishes. Place both trays into the oven and bake for one hour and 10 minutes.
- Meanwhile, to another large baking dish add the chopped kale. Drizzle with a little olive oil and massage with clean hands until the kale is a vibrant green. Place one handful of kale into a separate smaller baking tray. Move the remaining kale up to one end of the baking dish so that it is taking up around ⅔ of the dish. Add the thinly sliced red onion to the other end.
- Drizzle the onion in a little olive oil and toss to coat evenly. Spread the onion out as much as possible.
- When the sweet potatoes have 30 minutes remaining, place the smaller baking tray of just kale into the oven to make the kale chips.
- When the sweet potato has 12 minutes remaining, add the tray of kale and onion to the oven.
- Add the pepitas into another small baking tray and place into the oven for ten minutes.
- Meanwhile, make the honey mustard dressing. Add the Dijon mustard, honey, sea salt and lemon juice into a small mixing bowl and whisk to combine. Begin slowly pouring in the olive oil while continuously whisking until the dressing is well combined and smooth.
- Remove the sweet potato, kale & red onion, kale chips and toasted pepitas from the oven.
- To assemble the salad, add the kale and red onion, toasted pepitas and sweet potato into a large salad bowl or large mixing bowl. Crumble the feta into the salad and add in the avocado slices. Drizzle with the honey mustard dressing and toss to combine. Serve warm or cold.
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