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Roasted Sweet Potato Kale Salad

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This Roasted Sweet Potato Kale Salad is a vibrant, hearty, and nutrient-packed dish filled with roasted sweet potatoes, massaged kale, quinoa, goat cheese, pecans, and golden raisins—all tossed in a tangy maple dijon dressing. Perfect as a main or side, it’s a colorful salad full of texture, flavor, and wholesome ingredients.

Ingredients

  • For the Salad:
  • 2 medium sweet potatoes, peeled and diced (1-inch cubes)
  • 1–2 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 2 bunches 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 Maple Dressing:
  • 2 tbsp dijon mustard
  • 1 tbsp fresh lemon juice
  • 1 tbsp maple syrup
  • ¼ cup olive oil
  • ½ tsp kosher salt
  • ¼ tsp black pepper

Instructions

  1. Roast sweet potatoes: Preheat oven to 425°F. Toss diced sweet potatoes with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet. Roast for 25–30 minutes, until golden and tender. Let cool slightly.
  2. Make dressing: In a bowl or jar, whisk or shake together dijon mustard, lemon juice, maple syrup, olive oil, salt, and pepper until smooth and emulsified.
  3. Assemble salad: In a large bowl or platter, combine massaged kale, quinoa, roasted sweet potatoes, raisins, pecans, red onion, and goat cheese.
  4. Dress and toss: Pour dressing over the salad and toss gently to coat. Serve immediately or refrigerate for later.

Notes

  • Swap goat cheese for feta or shaved parmesan.
  • Use farro, couscous, or wild rice instead of quinoa.
  • Dried cranberries or dates can replace golden raisins.
  • Make it vegan by omitting cheese or using a plant-based version.
  • Add roasted chickpeas or sunflower seeds for extra crunch.
  • Keeps well in the fridge for up to 3 days (dressing separate if prepping ahead).

Nutrition

Find it online: https://cookedbymaya.com/roasted-sweet-potato-kale-salad/