Sweet Potato Kale Salad

Why You’ll Love This Recipe

I love this salad because it feels hearty enough to be a main course but still light and fresh. The kale holds up beautifully, even after sitting in the fridge for a couple of days, so it’s great for meal prep. The tahini maple dressing ties everything together with a sweet, nutty, and tangy flavor that I could honestly drizzle on anything. Plus, the maple-candied pecans are so addictive, I sometimes make extra just for snacking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Sweet potatoes, peeled and cut into ½-inch cubes

• Neutral oil (such as canola or vegetable oil)

• Garlic powder

• Kale, stems removed and leaves chopped

• Maple syrup

• Pecans

• Cinnamon

• Dried cranberries

• Feta cheese (or goat cheese as an alternative)

• Tahini

• Apple cider vinegar

• Minced garlic

• Salt and pepper

• Water (to adjust dressing consistency)

Directions

1. I preheat the oven to 400°F (200°C). I toss the sweet potato cubes with neutral oil, garlic powder, salt, and pepper, then spread them on a baking sheet. I roast for about 25–30 minutes, flipping halfway, until tender and slightly caramelized.

2. While the potatoes roast, I make the maple-candied pecans by toasting pecans in a skillet over medium heat, adding maple syrup and cinnamon, and stirring until the syrup thickens and coats the nuts. I transfer them to parchment paper to cool.

3. For the kale, I place it in a large bowl with a drizzle of neutral oil and a pinch of salt. I massage it with my hands for 2–3 minutes until it softens and turns a deeper green.

4. To make the dressing, I whisk together tahini, maple syrup, apple cider vinegar, minced garlic, salt, and pepper. I add water a little at a time until it’s creamy but pourable.

5. I assemble the salad by combining the massaged kale, roasted sweet potatoes, cranberries, candied pecans, and feta in a large bowl. I drizzle with the dressing and toss gently to coat.

Servings and timing

This recipe serves 4 as a main course or 6 as a side. It takes about 45 minutes total—10 minutes for prep and 35 minutes for roasting.

Variations

Sometimes I swap the dried cranberries for dried cherries or figs for a slightly different sweetness. I’ve also added roasted chickpeas for extra protein or swapped the feta for blue cheese for a bolder flavor. For a holiday twist, I sprinkle in some pomegranate seeds for a juicy pop of color.

storage/reheating

I store the salad in an airtight container in the refrigerator for up to 3 days, even with the dressing mixed in. The kale stays crisp, and the flavors meld beautifully. For the best texture, I keep the pecans separate until just before serving so they stay crunchy.

FAQs

Do I need to peel the sweet potatoes?

I like to peel them for this salad so the texture stays smooth, but I can leave the skin on for extra fiber.

Can I make the dressing ahead of time?

Yes, I often make it a day or two in advance and store it in a sealed jar in the fridge. I just give it a good shake before using.

Can I use a different green instead of kale?

Yes, I can use spinach, arugula, or a mix of baby greens, but they won’t hold up as well for leftovers.

How do I keep the pecans crunchy in the salad?

I store them separately and toss them in right before serving to maintain their crisp texture.

Can I make this salad vegan?

Yes, I can simply omit the feta or replace it with a dairy-free alternative.

Conclusion

This sweet potato kale salad is a beautiful mix of flavors and textures—sweet, salty, creamy, and crunchy all in one bite. It’s hearty enough to stand alone as a meal but elegant enough to serve at a holiday gathering. I love that it’s just as good the next day, making it perfect for both entertaining and meal prepping.

Sweet Potato Kale Salad

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This Sweet Potato Kale Salad is a wholesome, hearty, and flavorful dish with roasted sweet potatoes, maple-candied pecans, dried cranberries, and creamy feta, all tossed in a luscious tahini maple dressing. Perfect for meal prep, cozy weeknight dinners, or as a vibrant holiday side.

• Author: Lizaa
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: Serves 4 (main) or 6 (side)
• Category: Salad, Main Dish, Side Dish
• Method: Roasting, One-Bowl
• Cuisine: American-Inspired
• Diet: Vegetarian

Ingredients

• 2 medium sweet potatoes, peeled and cut into ½-inch cubes
• 2 tbsp neutral oil (canola or vegetable)
• 1 tsp garlic powder
• 6 cups kale, stems removed and leaves chopped
• 3 tbsp maple syrup (divided)
• 1 cup pecans
• ½ tsp cinnamon
• ½ cup dried cranberries
• ½ cup feta cheese (or goat cheese)
• ¼ cup tahini
• 2 tbsp apple cider vinegar
• 1 clove garlic, minced
• Salt and pepper, to taste
• Water, as needed (to adjust dressing consistency)

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Instructions

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with neutral oil, garlic powder, salt, and pepper; spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and caramelized.
2. For candied pecans: Toast pecans in a skillet over medium heat, add 2 tbsp maple syrup and cinnamon, stir until coated, then cool on parchment.
3. Massage kale with a drizzle of oil and a pinch of salt for 2–3 minutes until softened.
4. Make dressing: Whisk tahini, 1 tbsp maple syrup, apple cider vinegar, garlic, salt, and pepper. Add water until creamy but pourable.
5. Assemble salad: Combine kale, sweet potatoes, cranberries, pecans, and feta. Drizzle with dressing and toss to coat.

Notes

• Swap cranberries for dried cherries or figs for variation.
• Add roasted chickpeas for extra protein.
• Use blue cheese instead of feta for a bolder flavor.
• Keep pecans separate until serving to maintain crunch.
• Salad keeps up to 3 days in the fridge; kale stays crisp even with dressing.

Nutrition

• Serving Size: 1/4 of recipe (main portion)
• Calories: 420
• Sugar: 17g
• Sodium: 320mg
• Fat: 24g
• Saturated Fat: 6g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 8g
• Protein: 9g
• Cholesterol: 15mg