Roasted Sweet Potato Kale Salad

This roasted sweet potato kale salad is one of my absolute favorite ways to enjoy a hearty, nutrient-rich dish that doesn’t feel like a typical salad. With warm roasted sweet potatoes, tender massaged kale, tangy goat cheese, crunchy pecans, and a sweet dijon maple dressing, it’s the perfect combination of textures and flavors. Whether I serve it as a main or a side, it always satisfies.

Why You’ll Love This Recipe

I love how this salad blends warm and cool ingredients, sweet and savory flavors, and soft and crunchy textures. It’s colorful, filling, and comes together in about 30 minutes. The quinoa adds protein, the kale holds up beautifully even after being dressed, and the dijon dressing ties everything together with a tangy-sweet punch. It’s also vegetarian and great for meal prep.

Ingredients

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

For the salad:

• 2 medium sweet potatoes, peeled and diced into 1-inch cubes
• 1–2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 bunches of kale, washed and massaged
• 1 cup cooked quinoa, cooled
• ½ cup golden raisins
• ½ cup chopped pecans
• ¼ cup diced red onion
• ¼ cup crumbled goat cheese

For the dijon dressing:

• 2 tablespoons dijon mustard
• 1 tablespoon fresh lemon juice
• 1 tablespoon maple syrup
• ¼ cup olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

Directions

1. Roast the sweet potatoes
I preheat the oven to 425°F and line a baking sheet with parchment paper. In a bowl, I toss the sweet potato cubes with olive oil, salt, and pepper. Then I spread them in a single layer on the baking sheet and roast for 25–30 minutes, until they’re tender and golden. I let them cool slightly before adding to the salad.

2. Make the dressing
While the potatoes roast, I whisk together dijon mustard, lemon juice, maple syrup, olive oil, salt, and pepper in a small bowl or shake it all together in a mason jar until smooth and emulsified.

3. Assemble the salad
I start with a big salad bowl or platter and add the massaged kale. Then I layer on the quinoa, roasted sweet potatoes, raisins, pecans, red onion, and goat cheese.

4. Dress and serve
I pour the dressing over the top and toss everything lightly until coated. I serve it immediately or chill it for later.

Servings and timing

This recipe serves 6–8 people as a side or 3–4 as a main dish.
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: 30–35 minutes

Variations

• I sometimes swap goat cheese for feta or shaved parmesan.
• If I don’t have quinoa, I use farro, couscous, or even wild rice.
• For added sweetness, I use dried cranberries or chopped dates instead of golden raisins.
• To make it vegan, I skip the goat cheese or use a plant-based alternative.
• For crunch, I’ve added roasted chickpeas or sunflower seeds in place of pecans.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The kale holds up well, even after being dressed. I don’t reheat this salad—it’s meant to be enjoyed cold or at room temperature. If making it ahead, I keep the dressing separate and add it just before serving to keep the salad fresh.

FAQs

Do I have to massage the kale?

Yes, I always massage the kale for a better texture—it softens the leaves and makes them more tender and flavorful.

Can I use baby kale instead?

Definitely. Baby kale is milder and more tender, so I usually skip the massaging step if I use it.

Is this salad good for meal prep?

It’s great for meal prep. I keep the components stored separately and assemble just before eating, or I dress only the portion I plan to eat.

Can I add protein to make it a full meal?

Absolutely. I sometimes add grilled chicken, salmon, or roasted chickpeas to make it even more filling.

What can I substitute for quinoa?

I’ve used farro, couscous, bulgur, or even brown rice—all work well and add a different texture.

Conclusion

This roasted sweet potato kale salad is colorful, filling, and full of bold, balanced flavors. I love how each bite gives me something a little different—sweet, savory, crunchy, and creamy all at once. It’s a dish I make again and again, whether I need a hearty lunch, a wholesome side, or a crowd-pleasing potluck recipe.

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