Description
This Sweet Potato Kale Salad is a hearty, flavorful dish that’s both healthy and satisfying. Roasted sweet potatoes, fresh kale, and crunchy toppings are tossed in a creamy homemade honey mustard dressing. It’s great as a main dish or a colorful side for any meal.
Ingredients
For the Salad:
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2 medium sweet potatoes, peeled and cubed
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1 tablespoon olive oil
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 bunch kale, stems removed and chopped
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1 tablespoon lemon juice
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1/4 cup dried cranberries
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1/4 cup roasted pumpkin seeds (pepitas)
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1/4 cup crumbled feta cheese (optional)
For the Creamy Honey Mustard Dressing:
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3 tablespoons Dijon mustard
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2 tablespoons honey
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2 tablespoons plain Greek yogurt (or mayo for a richer dressing)
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1 tablespoon apple cider vinegar
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2 tablespoons olive oil
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Salt and pepper to taste
Instructions
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Roast the Sweet Potatoes:
Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and lightly browned. -
Massage the Kale:
Place chopped kale in a large bowl. Add lemon juice and a pinch of salt. Use your hands to massage the kale for 2–3 minutes until it softens and darkens in color. -
Make the Dressing:
In a small bowl, whisk together Dijon mustard, honey, Greek yogurt, apple cider vinegar, and olive oil. Season with salt and pepper to taste. -
Assemble the Salad:
Add roasted sweet potatoes, cranberries, pumpkin seeds, and feta to the bowl of kale. Drizzle with the dressing and toss until everything is well coated.
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Serve:
Serve immediately or refrigerate for up to 2 days. Enjoy cold or at room temperature.
Notes
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You can substitute goat cheese or omit cheese entirely for a dairy-free version.
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Add grilled chicken or quinoa to make it a complete meal.
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This salad holds up well for meal prep and tastes even better the next day!
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 320
- Sugar: 10g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 10mg