This sweet potato and kale salad combines warm, spiced sweet potatoes with crisp, fresh greens. It’s a hearty salad that works well for lunch or a light dinner.
With a total time of about 30 minutes, this recipe is great for a weeknight meal. The combination of textures and the savory, creamy dressing make it a satisfying and balanced dish.
Why You’ll Love Sweet Potato Kale Salad
- Roasting the sweet potatoes with spices brings out their natural sweetness and adds a warm, savory flavor.
- Gently massaging the kale with dressing helps to tenderize the leaves, making them more pleasant to eat raw.
- Making your own simple almond butter dressing gives you control over the flavor and consistency.
Sweet Potato Kale Salad Ingredients
- Sweet Potatoes: Any variety works. No need to peel if you prefer the skin, just scrub them well before dicing.
- Kale: Baby kale is tender and requires less prep. If using curly kale, be sure to remove the tough stems and chop the leaves finely.
- Almond Butter: Use a creamy, natural almond butter, the kind where the oil might separate, for the best dressing consistency.
- Apples: A crisp, sweet apple like Honeycrisp, Gala, or Fuji is a great choice to contrast with the other flavors.
Exact quantities are in the recipe card below.
How to Make Sweet Potato Kale Salad
Step 1: Roast the Sweet Potatoes
Start by getting your oven hot. Toss the cubed sweet potatoes and garlic with olive oil and spices like turmeric and ginger. Spread them on a baking sheet and roast until they are soft and have some nice caramelized edges.
Step 2: Prepare the Salad Base and Dressing
While the potatoes are in the oven, you can get everything else ready. Whisk together the simple almond butter dressing ingredients until smooth. In your main salad bowl, combine the baby kale, cabbage, and red onion.
Step 3: Assemble the Salad
Toss the kale mixture with some of the dressing to coat it well. Divide the greens into bowls, then top with the warm sweet potatoes. Finish with a sprinkle of almonds, slices of avocado, and diced apple for a fresh, crunchy finish.
Storage Tips for Sweet Potato Kale Salad
Store leftover components separately in airtight containers in the refrigerator for up to 3 days. The assembled salad is best eaten fresh but will keep for a day, though the kale may wilt and the avocado will brown.
Expert Tips for Sweet Potato Kale Salad
- To toast the almonds, place them in a dry skillet over medium heat. Cook, shaking the pan often, for 2-3 minutes until they are fragrant and lightly golden.
- If you use regular curly kale instead of baby kale, be sure to remove the tough center ribs and chop the leaves into bite-sized pieces before dressing.
- The dressing can be made up to 3 days ahead. Store it in an airtight container in the refrigerator.
What to Serve with Sweet Potato Kale Salad?
This salad is a complete meal on its own. For a heartier dinner, you could serve it alongside a simple soup.
Sweet Potato Kale Salad Recipe FAQs
Can I make this salad ahead of time?
You can roast the sweet potatoes and make the dressing in advance. Store them separately in the fridge. Assemble the salad with the fresh ingredients just before serving to prevent the greens from getting soggy.
What can I use instead of almond butter?
You can substitute tahini or creamy cashew butter for a similar dressing. If there are no nut allergies, peanut butter also works but will have a stronger flavor.
Can I add a protein?
Yes, this salad is great with added protein. Cooked chickpeas, quinoa, or grilled chicken would all be excellent additions to make it even more filling.
Sweet Potato Kale Salad
Ingredients
- 1.5 lbs sweet potatoes peeled and cut into 1/2-inch cubes, 680 g
- 4 cloves garlic minced
- 1/4 cup olive oil 60 ml
- 2 tsp ground turmeric
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/2 tsp ground ginger
- 1 large bunch baby kale about 10 oz / 280 g
- 1 cup shredded red cabbage 100 g
- 1/2 medium red onion thinly sliced
- 1 large apple cored and diced
- 1 avocado sliced
- 1/2 cup slivered almonds toasted, 65 g
For the Almond Dressing
- 1/4 cup creamy almond butter 64 g
- 2 tbsp water plus more as needed
- 1 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tsp soy sauce or tamari
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the sweet potato cubes, minced garlic, olive oil, turmeric, salt, pepper, and ground ginger. Toss until the potatoes are evenly coated.
- Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Avoid overcrowding the pan.
- Roast for 15 to 20 minutes, flipping once halfway through, until the potatoes are tender and lightly browned at the edges.
- While the potatoes roast, make the dressing. In a small bowl or jar, whisk together the almond butter, water, maple syrup, lemon juice, and soy sauce until smooth. If the dressing is too thick, add more water one teaspoon at a time until it reaches a pourable consistency.
- In a large salad bowl, combine the baby kale, shredded cabbage, and sliced red onion.
- Add about half of the almond dressing to the kale mixture. Use your hands or tongs to gently massage the dressing into the kale to soften it slightly.
- Divide the dressed greens among four serving bowls. Top with the warm roasted sweet potatoes, diced apple, sliced avocado, and toasted almonds.
- Drizzle with the remaining dressing before serving.
