This Kale & Roasted Sweet Potato Salad is a colorful mix of fresh, crunchy kale and tender roasted sweet potatoes. The sweetness of the potatoes pairs beautifully with the slight earthiness of the kale, making every bite interesting and satisfying. It’s a simple salad but packed with great textures and flavors.
I love making this salad because it’s so easy to prepare and perfect for any meal. Roasting the sweet potatoes brings out their natural sweetness, and I like to toss everything with a light dressing that adds a little zing without overpowering the veggies. It’s one of those dishes that feels healthy but still feels like a treat.
Whether I’m serving it as a side for dinner or taking it for lunch the next day, this salad always gets compliments. Sometimes I’ll add a handful of nuts or seeds on top for some extra crunch, which I think makes it even better. It’s fresh, filling, and just plain delicious!
Key Ingredients & Substitutions
Sweet Potatoes: Roasting sweet potatoes gives a natural sweetness and soft texture. If you don’t have sweet potatoes, try butternut squash or carrots—they roast well and add a similar sweetness.
Kale: Sturdy and full of flavor, kale holds up nicely in salads. If kale feels too tough, swap with spinach or baby chard for a milder, tender leaf.
Chickpeas: Roasted chickpeas add a crunchy, protein-rich element. You can skip them or use toasted nuts like almonds or walnuts to keep the crunch.
Feta Cheese: Feta adds a salty, tangy bite. For a dairy-free option, try a sprinkle of nutritional yeast or omit it altogether.
Pumpkin Seeds: These little seeds bring crunch and a nutty flavor. You can substitute sunflower seeds or toasted pepitas.
How Do You Make Kale Tender and Flavorful Without Losing Its Crunch?
Kale can be tough if you don’t prepare it right. Massaging the kale softens the fibers and makes it easier to eat while keeping a pleasant bite:
- Place chopped kale in a large bowl and sprinkle with a pinch of salt.
- Use your hands to gently rub and squeeze the leaves for 2-3 minutes.
- You’ll notice the leaves darken and shrink slightly, signaling they’re ready.
- This step helps the salad taste less bitter and mixes better with the dressing.
This little extra step makes all the difference and keeps your salad fresh and enjoyable every time.
Equipment You’ll Need
- Baking sheet – I like having a sturdy sheet for roasting both sweet potatoes and chickpeas at the same time.
- Large mixing bowl – perfect for tossing the kale, roasted veggies, and dressing together.
- Small bowl or jar – to whisk up the lemon dressing easily.
- Measuring spoons and cups – for accuracy, especially with spices and oils.
- Knife and cutting board – handy for chopping kale and sweet potatoes.
Flavor Variations & Add-Ins
- Swap feta for crumbled goat cheese or omitted for a dairy-free version.
- Add cooked quinoa or couscous for extra heartiness and a complete meal.
- Mix in roasted butternut squash or carrots instead of sweet potatoes for variety.
- Sprinkle chopped fresh herbs like parsley, cilantro, or basil for a burst of fresh flavor.
Kale & Roasted Sweet Potato Salad
Ingredients You’ll Need:
Main Ingredients:
- 1 large sweet potato, peeled and cut into 1/2-inch cubes
- 1 tbsp olive oil (for roasting sweet potatoes)
- Salt and pepper, to taste
- 4 cups kale, washed, stemmed, and chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil (for chickpeas)
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 cup pumpkin seeds (pepitas)
- 1/3 cup crumbled feta cheese
Dressing:
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- 1 tsp honey or maple syrup
- 1 garlic clove, minced
- Salt and pepper, to taste
How Much Time Will You Need?
This salad takes about 10 minutes to prep and around 25-30 minutes to roast the sweet potatoes. The chickpeas roast for about 20 minutes alongside the potatoes. Overall, expect to spend around 40-45 minutes from start to finish, including mixing and dressing the salad.
Step-by-Step Instructions:
1. Roast the Sweet Potatoes:
Preheat your oven to 425°F (220°C). Toss the sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet. Roast for 25-30 minutes, flipping once halfway through, until they’re tender and lightly caramelized.
2. Prepare the Chickpeas:
While the sweet potatoes roast, place the drained chickpeas on a second baking sheet. Toss them with 1 tablespoon olive oil, smoked paprika, cumin, salt, and pepper. Roast for about 20 minutes in the oven, shaking the pan once halfway through, until crispy.
3. Massage the Kale:
Put the chopped kale into a large bowl. Sprinkle with a pinch of salt and massage the leaves with your hands for 2–3 minutes. This softens the kale, making it easier to eat and more flavorful.
4. Make the Dressing:
In a small bowl, whisk together the fresh lemon juice, 2 tablespoons of olive oil, honey or maple syrup, minced garlic, salt, and pepper until well combined.
5. Assemble the Salad:
Add the roasted sweet potatoes, crispy chickpeas, and pumpkin seeds to the massaged kale. Drizzle the dressing over the salad and gently toss everything until evenly mixed.
6. Finish and Serve:
Sprinkle crumbled feta cheese on top. You can serve the salad immediately, or refrigerate it for about 30 minutes if you prefer the flavors to meld together. Enjoy your delicious, nutritious salad!
Can I Use Frozen Sweet Potatoes for This Salad?
Yes, you can use frozen sweet potatoes, but be sure to thaw them completely and pat them dry before roasting to avoid excess moisture. This helps them roast evenly and get nicely caramelized.
How Long Will This Salad Keep in the Fridge?
Store leftovers in an airtight container for up to 3 days. The kale may soften over time, so for the freshest texture, toss the salad with dressing just before serving.
Can I Make This Salad Vegan?
Absolutely! Simply omit the feta cheese or substitute it with a plant-based cheese or nutritional yeast for a cheesy flavor without dairy.
What Can I Use Instead of Pumpkin Seeds?
Sunflower seeds, toasted almonds, or chopped walnuts work great as alternatives, providing similar crunch and a nutty taste.