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Easy Roasted Sweet Potato Kale Salad

A vibrant and nutritious salad that combines roasted sweet potatoes with fresh kale, creating a deliciously simple dish in under 30 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium sweet potatoes, peeled and cubed
  • 4 cups kale, stems removed and leaves chopped
  • 2 tablespoons olive oil divided
  • 1 teaspoon garlic powder
  • to taste salt and pepper
Optional Ingredients
  • 1/4 cup walnuts, roughly chopped optional
  • 1/4 cup dried cranberries or pomegranate seeds optional
  • Balsamic vinaigrette or dressing of your choice for drizzling

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the sweet potatoes with 1 tablespoon of olive oil, garlic powder, salt, and pepper. Spread them evenly on a baking sheet.
Cooking
  1. Roast in the oven for about 20-25 minutes, turning once halfway through, until the sweet potatoes are fork-tender and caramelized.
  2. While the sweet potatoes roast, prepare the kale. In another bowl, drizzle the remaining olive oil over the chopped kale. Massage the leaves with your hands for about 1-2 minutes until they become softer and darker in color.
Assembly
  1. Once the sweet potatoes are done, let them cool slightly, then combine them with the kale in a large serving bowl.
  2. Add in the walnuts and dried cranberries (if using), and toss everything together.
  3. Drizzle with your favorite dressing, give it a gentle toss, and enjoy!

Notes

Store any leftovers in an airtight container in the fridge for 3-4 days, keeping the dressing separate. For freezing, store the sweet potatoes separately as kale does not freeze well.