Roasted Sweet Potato Kale Salad
A smoky, nutrient-dense salad with roasted sweet potatoes, tender kale, and a warm ginger dressing. Packed with fiber, plant-based protein, and healthy fats, this salad is quick, easy, and perfect for meal prep or a wholesome everyday lunch or dinner.
Equipment
- 1 large baking sheet
- 1 medium saucepan
- 1 mixing bowl
- Measuring Spoons and Cups
- Chef’s Knife
- Cutting board
- Whisk or fork
Ingredients
Roasted Sweet Potatoes:
- 2 –3 medium sweet potatoes peeled and cut into ½–1-inch cubes
- Olive oil spray or 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon chipotle chili powder
- Kosher salt and black pepper to taste
Salad Base:
- 1 –2 bunches curly green or Tuscan kale stems removed, torn into pieces (about 6–8 cups)
- ¼ cup roasted pepitas
- Furikake seasoning optional
Warm Ginger Dressing:
- 1 ½ tablespoons toasted sesame oil
- 1 small shallot finely diced (or red onion)
- 1 tablespoon fresh ginger minced
- 1 garlic clove minced
- 3 tablespoons red wine vinegar or apple cider vinegar
- 1 tablespoon honey
- 2 teaspoons soy sauce
- ½ cup olive oil
Instructions
- Preheat the Oven and Prepare Equipment: Begin by preheating your oven to 425°F (220°C) to ensure it reaches the perfect temperature for roasting the sweet potatoes evenly. Prepare a large nonstick baking sheet or line it with parchment paper for easy cleanup. Make sure you have all measuring tools and ingredients ready before proceeding to keep your workflow smooth and organized.
- Prepare the Sweet Potatoes: Take 2–3 medium sweet potatoes, peel them, and cut them into ½–1-inch cubes to ensure even roasting. Try to keep the pieces roughly the same size so they cook uniformly. Place the sweet potato cubes into a large mixing bowl or directly onto the baking sheet.
- Season the Sweet Potatoes: Lightly drizzle the sweet potatoes with olive oil or spray them with olive oil spray for an even coating. In a small bowl, mix together ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ¼ teaspoon chipotle chili powder, and a pinch of kosher salt and black pepper. Sprinkle this spice blend evenly over the sweet potatoes, then toss gently with your hands or a spatula until every cube is coated in oil and spices for maximum flavor.
- Roast the Sweet Potatoes: Spread the seasoned sweet potatoes evenly on the baking sheet in a single layer, leaving space between cubes to ensure they roast instead of steam. Place the sheet in the preheated oven and roast for 25–30 minutes, checking at the halfway mark. Toss or turn the cubes with a spatula for even browning. The sweet potatoes should be fork-tender, with caramelized edges that deliver a smoky-sweet flavor.
- Prepare the Dressing Base: While the sweet potatoes roast, begin the warm ginger dressing. Place a medium saucepan over medium-low heat and pour in 1 ½ tablespoons toasted sesame oil. Once heated, add 1 small diced shallot (or finely diced red onion) along with a pinch of kosher salt to draw out moisture and flavor. Cook for about 2 minutes, stirring occasionally, until the shallots soften and become translucent.
- Build the Dressing Flavor: Add 1 tablespoon minced fresh ginger and 1 minced garlic clove to the saucepan. Stir for another 2 minutes over low heat until the ginger and garlic release their aroma. Be careful not to burn them — gentle heat is key here to preserve flavor.
- Emulsify the Dressing: Remove the saucepan from direct heat and whisk in 3 tablespoons red wine vinegar or apple cider vinegar, 1 tablespoon honey, and 2 teaspoons soy sauce until the mixture is well combined. Slowly add ½ cup olive oil while whisking continuously to emulsify the dressing into a smooth, flavorful blend. This warm dressing will enhance the salad’s texture and depth.
- Massage the Kale: Place 6–8 cups of torn kale into a large mixing bowl. Drizzle 1–2 tablespoons of the warm ginger dressing over the kale. Using clean hands, massage the dressing gently into the leaves for about 2–3 minutes until the kale softens and reduces slightly in volume. This step breaks down the toughness of the kale, making it tender, less bitter, and more flavorful. Let it rest for 5–10 minutes to fully absorb the dressing.
- Combine Salad Ingredients: Once the sweet potatoes are roasted and the kale is prepared, add the sweet potato cubes on top of the massaged kale. Drizzle additional warm ginger dressing over the top for a richer flavor profile. Gently toss or layer the ingredients so each bite has a balance of sweet potato, kale, and dressing.
- Add Finishing Touches: Sprinkle ¼ cup roasted pepitas evenly over the salad for a satisfying crunch and nutty flavor. Optionally, add a pinch of furikake seasoning for an extra umami kick and visual appeal.
- Serve and Enjoy: Transfer the salad to serving bowls or a large platter. Serve warm or at room temperature, making it perfect for a quick weeknight dinner, healthy lunch, or vibrant meal prep option. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- Choose firm, evenly sized sweet potatoes for consistent roasting.
- Tearing kale by hand rather than cutting helps retain texture and prevents bruising.
- Massaging the kale is essential for reducing bitterness and making it tender.
- Adjust spice levels to taste — add more chipotle chili powder for a smoky heat or omit for milder flavor.
- The warm ginger dressing can be made in advance and stored for up to a week.
- For a vegan version, substitute honey with maple syrup or agave nectar.
