This Roasted Sweet Potato Kale Salad is a bright and tasty mix that feels both fresh and filling. The sweet potatoes come out soft and a little caramelized from roasting, while the kale adds a nice, slightly crunchy green punch. Tossed with some simple dressing, it’s a colorful bowl that’s good for any season.
I love making this salad because it’s easy to put together and really satisfying. Roasting the sweet potatoes brings out their natural sweetness, which pairs so well with the slight bitterness of kale. I usually add a handful of nuts or seeds for extra crunch and a bit of tangy cheese if I have some around. It’s a great way to eat more veggies without feeling like you’re missing out on flavor.
My favorite way to serve it is as a side dish at dinner or even as a light lunch with some crusty bread on the side. It’s one of those salads that holds up well if you want to make it ahead and eat leftovers the next day. Plus, it just feels good to have something wholesome and colorful on your plate. I always find myself reaching for this salad when I want something healthy but tasty at the same time.
Key Ingredients & Substitutions
Sweet Potatoes: Roasting brings out their natural sweetness and creates a nice caramelized texture. If you don’t have sweet potatoes, butternut squash or pumpkin also work well here.
Chickpeas: These add crunch and protein. Use canned for convenience or cook dried chickpeas ahead. If you want, roasted nuts like almonds or walnuts can be a tasty alternative.
Kale: Massage the kale to soften it, making it less bitter and more enjoyable. You can swap kale for spinach or baby chard if preferred, though the texture will be different.
Feta Cheese: Adds a creamy, tangy note that balances the sweetness. For a dairy-free option, try crumbled vegan cheese or toasted nutritional yeast.
Tahini Dressing: This creamy dressing ties the salad together. If tahini isn’t your favorite, try a simple lemon vinaigrette or yogurt-based dressing.
How Do You Get Tender Kale Without It Being Too Bitter?
Massaging kale is key! It softens the tough leaves and reduces bitterness:
- Put chopped kale in a large bowl.
- Add a pinch of salt and a small drizzle of olive oil.
- Use your hands to rub and squeeze the leaves for 2-3 minutes until they become darker and feel softer.
- This step makes kale easier to eat raw and helps the dressing stick better.
If you skip this step, the kale may taste tough and bitter, so take the time—it really improves the salad!
Equipment You’ll Need
- Baking sheets – perfect for roasting sweet potatoes and chickpeas separately for even cooking.
- Mixing bowls – use a large one for massaging kale and mixing the salad easily.
- Whisk or fork – to blend the tahini dressing smoothly.
- Sharp knife – to cut sweet potatoes into even wedges for roasting.
Flavor Variations & Add-Ins
- Add cooked quinoa or farro for extra protein and a nutty texture.
- Swap feta for goat cheese or vegan cheese for a creamier, tangy touch.
- Mix in roasted beets or carrots for added sweetness and color.
- Include fresh herbs like parsley or cilantro to brighten the salad.
How to Make Roasted Sweet Potato Kale Salad?
Ingredients You’ll Need:
For the Salad:
- 2 medium sweet potatoes, peeled and cut into wedges
- 1 tablespoon olive oil (for roasting)
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
- 1 teaspoon ground cumin
- ½ teaspoon chili powder (optional)
- 1 large bunch kale, stemmed and roughly chopped
- ¼ cup feta cheese, crumbled
- 2 tablespoons pumpkin seeds (optional)
For the Dressing:
- 3 tablespoons tahini
- 1 tablespoon fresh lemon juice
- 1 teaspoon maple syrup or honey
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 3-4 tablespoons water (to thin dressing)
- Salt and pepper, to taste
How Much Time Will You Need?
This dish takes about 40 minutes total. You’ll spend 10 minutes prepping the veggies and chickpeas, around 25-30 minutes roasting, and a few minutes making the dressing and assembling the salad. It’s perfect for a healthy meal with minimal fuss.
Step-by-Step Instructions:
1. Prepare and Roast Sweet Potatoes & Chickpeas:
Preheat your oven to 425°F (220°C). Toss the sweet potato wedges with olive oil, smoked paprika, salt, and pepper. On a separate baking sheet, toss chickpeas with cumin, chili powder, a little olive oil, salt, and pepper. Spread both in single layers on baking sheets.
Roast sweet potatoes for 25-30 minutes, flipping halfway to get them tender and caramelized. Roast chickpeas for 20-25 minutes until crispy.
2. Massage the Kale:
While the sweet potatoes and chickpeas roast, place chopped kale in a large bowl. Massage it with your hands for 2-3 minutes until the leaves become softer and a bit darker. This makes the kale less bitter and easier to eat.
3. Make the Tahini Dressing:
In a small bowl, whisk tahini, lemon juice, maple syrup (or honey), Dijon mustard, garlic, salt, and pepper. Slowly add water, a tablespoon at a time, until you get a smooth, pourable dressing.
4. Assemble the Salad:
Add roasted sweet potatoes and chickpeas to the massaged kale. Sprinkle crumbled feta cheese and pumpkin seeds on top. Drizzle dressing generously over everything.
5. Serve and Enjoy:
Toss gently to combine and serve immediately. This salad works well as a light main dish or a flavorful side.
If you enjoyed this hearty, nutrient-packed salad, try my crisp and refreshing Carrot Apple Salad, the picnic-ready Classic Potato BBQ Side Salad, and the sweet-savory favorite Apple Pecan Chicken Salad.
Can I Use Frozen Sweet Potatoes for This Salad?
Yes, you can use frozen sweet potato cubes—just roast them a bit longer until tender and caramelized. Make sure to spread them out so they roast evenly and don’t steam.
How Long Can I Store Leftovers?
Store leftover salad in an airtight container in the fridge for up to 3 days. Keep the dressing separate if possible to keep kale fresh. When ready to eat, toss everything together again.
Can I Make the Dressing Ahead of Time?
Absolutely! The tahini dressing can be made up to 3 days in advance. Just whisk well before using, and add more water if it thickens too much in the fridge.
What Can I Substitute for Feta Cheese?
If you want a dairy-free option, try crumbled tofu, vegan feta, or toasted nuts for a similar texture and added protein.