Sweet Potato Kale Salad is a simple, hearty dish that’s quick to prepare. Roasted sweet potatoes are paired with crunchy pistachios, sweet dried cranberries, all atop a bed of kale tossed with a flavorful, zesty maple vinaigrette. This meal is perfect for lunch or dinner and would make an excellent addition to your Thanksgiving table.
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Why You’ll Love This Salad:
- Easy to make: This roasted sweet potato kale salad is simple, with just a few steps. While the sweet potatoes roast, you can make the dressing and massage the kale. Using an air fryer for the sweet potatoes makes this dish quick—ready in under 20 minutes.
- Simple ingredients: Despite the basic ingredients, the salad bursts with flavor, thanks to the maple Dijon vinaigrette. This salad is vegan, gluten-free, and dairy-free.
- Great for meal prep: Kale is hearty and stands up well to dressing, so you can easily prep this salad in advance and enjoy it for days.
- Filling & satisfying: On its own, this salad is quite filling. However, you can easily add quinoa, chicken, chickpeas, or salmon for a more complete meal.
- Perfect for fall or Thanksgiving: This salad is ideal for Thanksgiving or Friendsgiving. You can prepare the sweet potatoes, dressing, and kale ahead of time, then reheat the sweet potatoes before serving.
Ingredients:
- Kale: I prefer using Tuscan (lacinato or dinosaur) kale, but curly or red kale will also work. Be sure to remove the tough stems and chop the kale finely for the best texture.
- Sweet Potatoes (or yams): Cubed and roasted sweet potatoes bring a natural sweetness to the salad. The smaller the cubes, the quicker they cook.
- Olive Oil: This helps crisp the sweet potatoes, allowing the salt to stick.
- Salted, shelled pistachios: Pistachios add a crunchy, salty bite, but you can substitute with pumpkin seeds, sunflower seeds, cashews, or walnuts.
- Dried Cranberries: The dried cranberries add sweetness and color, making this a perfect autumn salad. You can swap them for golden raisins, dried cherries, or chopped dates.
Maple Dijon Dressing:
- Dijon Mustard: Adds flavor and helps emulsify the dressing (blending oil and vinegar).
- Maple Syrup: Sweetens the vinaigrette, making it the perfect autumn salad dressing.
- Apple Cider Vinegar: Balances the sweetness and adds some tartness to the dressing.
- Olive Oil: Extra virgin olive oil works best for dressings, but you can also use regular olive oil or avocado oil.
- Salt: Enhances all the flavors in the dressing.
Directions:
- Prepare the Sweet Potatoes: Cut the sweet potatoes into cubes (about 1/2 inch). Toss them with olive oil and salt.
- Roast the Sweet Potatoes: Roast them in an air fryer at 390°F for 13-15 minutes, shaking the basket halfway through. Alternatively, roast them in a preheated oven at 425°F for 25 minutes, then stir and roast for an additional 10-15 minutes until they’re tender and slightly caramelized.
- Make the Dressing: While the sweet potatoes roast, combine all the dressing ingredients in a jar with a tight-fitting lid or a bowl. Shake or whisk until well blended.
- Prepare the Kale: Remove the stems from the kale, chop it finely, and place it in a large bowl. Add about half of the dressing and massage the kale with your hands for 1-3 minutes until it softens and wilts slightly.
- Assemble the Salad: Once the sweet potatoes have cooled for 5 minutes, add them to the bowl with the kale, along with the pistachios and cranberries. Toss well and add more dressing if needed.
Tips:
- Massage the Kale: Massaging the kale for 1-3 minutes helps break down its fibrous texture and reduces bitterness, making it easier to eat and digest.
- Creamier Dressing: To make the dressing creamier, substitute 1/4 cup of tahini for the olive oil and add 1-2 tablespoons of water to reach your desired consistency.
- Flavor Variations: Add spices like smoked paprika, cumin, chili powder, or cayenne pepper to the sweet potatoes before roasting for an extra kick.
Possible Additions or Alternatives:
- Sweet: Try raisins, dried cherries, pomegranate arils, thinly sliced apples, or roasted beets.
- Salty: Feta or goat cheese, or crumbled bacon.
- Crunch: Air fryer-baked chickpeas or gluten-free croutons.
- Grain: Add quinoa, wild rice, millet, farro, or basmati rice.
- Spicy: Season the sweet potatoes with chili powder, cumin, or crushed red pepper flakes.
- Protein: Add shredded chicken breast, air-fried salmon bites, chickpeas, white beans, or balsamic roasted tofu.
How to Prep Kale for Salad:
- Remove the thick stems from the kale.
- Finely chop the kale into bite-sized pieces.
- Wash and dry the kale (a salad spinner works great!).
- Add 2-3 tablespoons of dressing and massage the kale for 2-3 minutes until it softens.
Can You Substitute Kale with Other Greens?
Yes, you can use arugula, spinach, or mixed greens, though these won’t hold up as well to dressing for multiple days. If you’re meal prepping, shredded Brussels sprouts or cabbage would also work well in place of kale.
How to Roast Sweet Potatoes:
- Air Fryer: Roast at 390°F for 13-15 minutes, shaking the basket halfway through.
- Oven: Preheat the oven to 425°F. Roast for 25 minutes, stir, and continue roasting for 10-15 minutes until tender and caramelized.
Can You Make the Salad in Advance?
Yes, this salad is great for meal prep! Kale holds up well to dressing, so you can prepare the salad ahead of time. Keep the sweet potatoes separate until you’re ready to serve if you prefer them warm.
Can You Serve This Salad Cold?
Yes, this salad can be served warm, room temperature, or cold. I love it warm, but it also makes great leftovers straight from the fridge.
Other Dressing Options:
For a creamier dressing, try my maple tahini dressing. You could also try a cilantro-lime vinaigrette or lemon herb dressing for a different flavor profile.
Storage:
- Refrigerator: Store the fully assembled salad in the fridge for up to 3 days. If reheating the sweet potatoes, keep them separate and warm them up in the air fryer, oven, or microwave before adding them to the salad.
- Freezer: I don’t recommend freezing salad greens.
Substitutions:
- Kale: Use spinach, arugula, or mixed greens, but wait to add the dressing until just before serving. Shredded Brussels sprouts or finely chopped cabbage would also work.
- Sweet Potatoes: Carrots are a great alternative to sweet potatoes. Roast them the same way.
- Olive Oil: You can substitute avocado oil, coconut oil, or any neutral oil.
- Pistachios: Swap with pumpkin seeds, sunflower seeds, cashews, or walnuts.
- Dried Cranberries: Try dried cherries, golden raisins, chopped dates, or fresh pomegranate arils.
- Dijon Mustard: Mustard helps emulsify the dressing, but if you don’t have Dijon, use my maple tahini dressing instead.
- Maple Syrup: Honey or date syrup can be substituted for maple syrup.
- Apple Cider Vinegar: Balsamic vinegar, white wine vinegar, lemon juice, or lime juice work well as substitutes.
Enjoy this easy, hearty Sweet Potato Kale Salad any time of the year!