Roasted Sweet Potato and Kale Salad
This nourishing kale salad combines roasted sweet potatoes, juicy pears, creamy feta, crunchy pumpkin seeds, and tangy cranberries tossed in a flavorful honey Dijon dressing.It’s vibrant, filling, and packed with nutrients—perfect for meal prep, light lunches, or as a colorful side dish.
Equipment
- 1 Baking Sheet – For roasting sweet potatoes
- 1 Large Salad Bowl – For tossing and serving the salad
- 1 Mason Jar or Mixing Bowl – To mix the dressing
- 1 Sharp Chef’s Knife – For chopping vegetables and fruit
- 1 Cutting Board – For safe and easy prep
- 1 Measuring Cup Set – To measure ingredients accurately
- 1 Whisk or Fork – To emulsify dressing if not using a jar
Ingredients
For the Salad:
- 5 –6 ounces kale washed and chopped
- 1 large sweet potato peeled and diced
- 1 ripe pear cored and thinly sliced or chopped
- ½ cup crumbled feta cheese
- ⅓ cup raw pumpkin seeds pepitas
- ¼ cup dried cranberries
- 1 tablespoon olive oil
- ½ teaspoon ground cinnamon
- ½ teaspoon sea salt
For the Honey Dijon Dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon balsamic vinegar
- 1 tablespoon pure maple syrup
- 1 tablespoon Dijon mustard
- 1 clove garlic finely minced or crushed
- Salt and freshly ground black pepper to taste
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 350°F (175°C). While it heats, toss the diced sweet potatoes with olive oil, cinnamon, and sea salt until evenly coated. Spread them on a parchment-lined baking sheet in a single layer and roast for 35 minutes, flipping once halfway through, until tender and lightly caramelized.
- Whisk Together the Dressing: While the sweet potatoes are in the oven, prepare the dressing. In a small bowl or mason jar, combine the olive oil, lemon juice, balsamic vinegar, maple syrup, Dijon mustard, garlic, and a pinch of salt and pepper. Whisk well or shake until the mixture is fully blended and emulsified.
- Massage the Kale: Place the chopped kale into a large mixing bowl. Drizzle a few spoonfuls of the dressing over the kale and gently massage the leaves for 2–3 minutes using your hands. This softens the kale, reducing bitterness and making it more tender.
- Assemble the Salad: Once the sweet potatoes have cooled slightly, add them to the bowl of kale along with the sliced pears, crumbled feta, pumpkin seeds, and dried cranberries. Drizzle the remaining dressing over the top and toss gently to coat all the ingredients evenly.
- Serve and Enjoy: Serve immediately as a light main dish or hearty side. This salad can be enjoyed warm or chilled. Leftovers will keep well in an airtight container in the refrigerator for up to 3 days.
Notes
- Pear Variations: Use Bosc or Bartlett pears for best texture. Apples can be swapped in for a crisp alternative.
- Vegan Option: Simply omit the feta or substitute with a dairy-free cheese crumble.
- Make-Ahead Tip: The sweet potatoes and dressing can be prepared up to 2 days ahead and stored separately in the fridge.
- Protein Boost: Add grilled chicken, chickpeas, or quinoa to make this salad more substantial as a main dish.
- Storage Tip: Store undressed kale separately from the toppings if planning to keep leftovers fresh for longer.
