Sharing one of my all-time favorite fall salads! This massaged kale and sweet potato salad is beyond amazing!! It’s bursting with incredible flavors and textures, starting with the oven-roasted sweet potatoes, homemade balsamic dressing, crumbled cheese, slivered almonds and dried cranberry! Plus, it keeps well so you can save any leftovers for the next day! And don’t forget to add this salad to your Thanksgiving menu!
My Kale Salad Video Tutorial!
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Ingredients for Sweet Potato Salad
Here are the main ingredients you’ll need for this kale sweet potato salad recipe:
- Kale: I used full-grown, large kale leaves and cut them into bite sized pieces. You can also use baby kale for this recipe.
- Sweet Potatoes: any type of sweet potato will work great for this recipe.
- Goat Cheese: I love goat cheese but you can also use crumbled feta or another soft crumbled cheese here.
- Almonds: crunchy sliced almonds make a great topping.
- Dried Cranberries: for topping the salad. Dried cherries will also work great!
- Olive Oil: for making the oven-roasted sweet potatoes and for making the homemade salad dressing.
- Balsamic vinegar: for homemade balsamic dressing.
Making the Oven-Roasted Sweet Potatoes
Oven-roasted sweet potatoes are the best addition to this massaged kale salad! They’re super easy to make and take almost no time.
- First, peel the sweet potatoes, then use a sharp knife to cut the potatoes in half and then cube into smaller pieces. The smaller the cubes, the faster the sweet potatoes will roast.
- I love to season my potatoes first with olive oil, which helps the spices stick. My standard seasonings are smoked paprika, herbs de provence and salt. The smoked paprika adds a nice smoky fall flavor and the herbs de provence spice mix contains thyme, rosemary, lavender and basil. Toss the potatoes to ensure that each piece is coated evenly.
- Spread the potatoes onto a large baking sheet in a single layer and cover the pan tightly with foil. Covering the pan with foil traps heat and steam inside, cooking the potatoes faster.
- For a nice caramelized finish, just take the foil off and broil for 4 to 5 minutes, until the potatoes have some nice color.
That’s it! Super easy to make and delicious! Use this recipe to make oven-roasted butternut or acorn squash, too! You can also use these oven-roasted potatoes as a side dish for your Thanksgiving menu!
How to Make Kale Sweet Potato Salad
Here’s how to make this delicious salad!
- First, prepare a batch of oven-roasted sweet potatoes. I like to serve this salad with warm potatoes but chilled potatoes will also work just fine.
- Wash the kale first, then trim away the hard, fibrous stalk and discard it! No one likes hard bits of kale stalk! Chop the kale into bite-sized pieces.
- Prepare the homemade balsamic dressing. I like to make a simple vinaigrette with olive oil, balsamic vinegar, salt, herbs de Provence and a touch of wine. If you don’t like wine, add a teaspoon or two of lemon juice.
- Pour about half the dressing over the kale and then massage it nicely for a few minutes. I like to wear gloves to keep my hands clean!
- Once the kale is soft, add the remaining ingredients, top with sweet potatoes and cheese and enjoy!
Looking for more incredible fall recipes? Check out these other recipes I have on my blog that you’re sure to enjoy!
- Bacon & Butternut Gnocchi – easy fall dinner with roasted butternut, fennel, arugula, bacon bits, and parmesan cheese!
- Roasted Squash Arugula Salad – with apples, pecans, cucumbers, cheese and a zesty lemon vinaigrette! A fall favorite!
- Slow Roasted Pork & Sweet Potato Casserole – this easy pork and potato casserole is perfect for dinner!
- Creamy Sausage & Sweet Potato Soup – the most incredible fall recipe with smoky sausage and plenty of flavor!
- Stuffed Butternut Squash with Risotto – incredible baked butternut stuffed with mushroom risotto!
- Smoky Ratatouille – THE ratatouille dish, just like in the famous movie! Thinly sliced zucchini, tomatoes and eggplant baked in a smoky tomato sauce!
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Easy Kale Sweet Potato Salad (video)
For Oven-Roasted Sweet Potatoes:
- 3 large sweet potatoes
- Extra virgin olive oil
- salt, to taste
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tbsp herbs de provence
- 1 large bundle kale
- 1 small shallot, diced
- 1/4 cup dried cranberries
- 1/4 cup sliced almonds, diced pecans or pinenuts
- 1/2 cup crumbled feta or goat cheese
For Balsamic Dressing:
- 1/4 cup extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp white wine, OR 2 tsp lemon juice
- 1/2 tsp salt
- 1 1/2 tsp herbs de provence
For Oven-Roasted Potatoes:
- Preheat the oven to 425F/218C and prepare a large baking tray by lining it with parchment paper or a silicone mat. Peel the sweet potatoes, then use a sharp knife to cube into bite-sized pieces. Smaller pieces will bake faster. Transfer the sweet potatoes into the prepared baking tray and drizzle a few tablespoons of olive oil over the top. Season generously with salt, then sprinkle on the paprika, garlic and herbs. Use your hands to toss the cubed potato, ensuring each piece is coated.
- Cover the baking tray tightly with foil and bake in preheated oven for 20 to 25 minutes; baking time depends on size of the cubed potatoes. Once the potato is fork tender, remove the foil and broil on high for 4 to 5 minutes, until the potatoes have some nice color.
- For the dressing, simply whisk together the oil, vinegar, wine or lemon juice, salt and herbs in a measuring cup for 1 minute. Pour half the dressing over the kale, add the diced shallot and cranberries, then used gloved hands to massage the kale for 1 minute, until soft. Reserve the remaining dressing for the top.
- Meanwhile, prepare the massaged kale salad. Rinse the kale, then use a sharp knife to cut away the hard, fibrous stalks and discard. Chop the kale into bite sized pieces and place into a large bowl.
- Once the potatoes are done, assemble the salad: place a generous amount of kale onto each plate and top with the warm sweet potatoes, crumbled cheese, sliced almonds or other nuts, and pour the remaining dressing over the top. Garnish with more diced shallot and dried cranberries, if desired. Leftovers can be stored overnight.
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