This Roasted Sweet Potato Salad is a vibrant and delicious dish that combines the earthy flavors of roasted sweet potatoes, fresh kale, and tangy apple cider vinegar dressing. Perfect as a healthy side dish or main course, this salad features roasted sweet potatoes, toasted pecans, and goat cheese for a satisfying and nutrient-packed meal. With ingredients like kale, cranberries, and maple syrup, this salad is both gluten-free and vegan-friendly when customized. Whether you’re looking for a fall salad recipe or a seasonal salad, this recipe is a great choice for meal prep, lunch, or holiday gatherings. With its balance of flavors, textures, and colors, this sweet potato salad is sure to become a favorite in your recipe rotation. Healthy eating has never been so delicious!

For the Roasted Sweet Potatoes:
- 1 1/2 lbs sweet potatoes (2 medium or 3 small)
- 1 Tbsp olive oil
- 1/2 Tbsp maple syrup
- 1/2 tsp sea salt
- 1/4 tsp black pepper
For the Salad:
- 1 bunch kale (about 10 cups, chopped)
- 1 apple, thinly sliced
- 1/2 cup pecans, toasted (optional)
- 1/2 cup dried cranberries or pomegranate seeds
- 2 oz goat cheese (about 1/2 cup, crumbled)
For the Dressing:
- 3 Tbsp apple cider vinegar
- 1 Tbsp maple syrup
- 1 Tbsp Dijon mustard
- 1 garlic clove, finely minced or pressed
- 1/3 cup extra virgin olive oil
- 1/2 tsp fine sea salt
- 1/8 tsp freshly ground black pepper
Instructions:
- Preheat the Oven: Set your oven to 425˚F and line a large baking sheet with parchment paper or a silicone liner.
- Toast Pecans (Optional): Place pecans in a dry skillet over medium heat. Toss frequently for a few minutes until they are golden and fragrant. Remove from heat and set aside to cool.
- Roast the Sweet Potatoes: Peel and dice sweet potatoes into 1/2-inch pieces. In a mixing bowl, combine them with olive oil, maple syrup, sea salt, and black pepper. Toss until well-coated. Spread them evenly on the prepared baking sheet and roast for 30 minutes, flipping the potatoes after 20 minutes to ensure even cooking. Once done, remove from the oven and allow them to cool.
- Prepare the Dressing: In a small bowl or mason jar, whisk together apple cider vinegar, maple syrup, Dijon mustard, minced garlic, olive oil, sea salt, and black pepper until well combined. Set aside.
- Prepare the Kale: Remove the stems from the kale leaves and discard them. Rinse and dry the leaves, then chop them finely into thin strips. Place the chopped kale in a large mixing bowl.
- Massage the Kale: Drizzle about 3/4 of the dressing over the kale. Use two forks to toss and massage the kale for a few minutes until it softens slightly and reduces in volume by about a quarter.
- Assemble the Salad: Let the kale sit for 15 minutes to absorb the dressing. Add the cooled roasted sweet potatoes, sliced apple, toasted pecans, dried cranberries (or pomegranate seeds), and crumbled goat cheese on top. Drizzle the remaining dressing over the salad or serve on the side. Toss gently and enjoy!
Tips:
- Massage the Kale: Taking a few minutes to massage the kale with the dressing helps to soften it and enhance the flavor.
- Cool the Sweet Potatoes: Let the sweet potatoes cool before adding them to the salad to avoid wilting the kale.
- Toast the Pecans: Toasting pecans enhances their flavor and crunch, but you can skip this step if you’re short on time.
Variations and Substitutions:
- Kale: You can use other greens like spinach or arugula if you prefer.
- Nuts: Swap pecans for walnuts, almonds, or pumpkin seeds.
- Cheese: Replace goat cheese with feta or a dairy-free option if desired.
- Sweet Potatoes: If you prefer, swap sweet potatoes for roasted butternut squash for a similar texture and flavor.
- Maple Syrup: You can use honey or agave syrup as a substitute for maple syrup.
FAQs:
Can I prepare this salad in advance? Yes! You can roast the sweet potatoes and make the dressing ahead of time. Store them separately and assemble the salad just before serving to keep everything fresh.
Can I use a different type of apple? Any apple variety will work, but tart apples like Granny Smith or Honeycrisp provide a nice balance of sweetness and tang.
Can I make this salad vegan? Yes! Omit the goat cheese or use a vegan cheese alternative to make this salad vegan-friendly.
Serving Suggestions:
- As a Main Dish: This salad is hearty enough to serve as a light main course for lunch or dinner.
- As a Side Dish: Pair it with grilled chicken, salmon, or any other protein of your choice.
- For Meal Prep: Prepare the components of the salad ahead of time, and store them separately for a quick and healthy meal throughout the week.
Why You’ll Love This Recipe:
This roasted sweet potato salad is the perfect balance of flavors and textures. The sweetness of the roasted potatoes pairs beautifully with the tangy dressing and crunchy pecans, while the kale adds a nutrient-packed base. It’s a colorful, satisfying salad that’s both hearty and refreshing!
Roasted Sweet Potato Salad
6
servings20
minutes30
minutesIngredients
For the Roasted Sweet Potatoes:
1 1/2 lbs sweet potatoes (2 medium or 3 small)
1 Tbsp olive oil
1/2 Tbsp maple syrup
1/2 tsp sea salt
1/4 tsp black pepper
For the Salad:
1 bunch kale (about 10 cups, chopped)
1 apple, thinly sliced
1/2 cup pecans, toasted (optional)
1/2 cup dried cranberries or pomegranate seeds
2 oz goat cheese (about 1/2 cup, crumbled)
For the Dressing:
3 Tbsp apple cider vinegar
1 Tbsp maple syrup
1 Tbsp Dijon mustard
1 garlic clove, finely minced or pressed
1/3 cup extra virgin olive oil
1/2 tsp fine sea salt
1/8 tsp freshly ground black pepper
Directions
- Preheat the Oven: Set your oven to 425˚F and line a large baking sheet with parchment paper or a silicone liner.
- Toast Pecans (Optional): Place pecans in a dry skillet over medium heat. Toss frequently for a few minutes until they are golden and fragrant. Remove from heat and set aside to cool.
- Roast the Sweet Potatoes: Peel and dice sweet potatoes into 1/2-inch pieces. In a mixing bowl, combine them with olive oil, maple syrup, sea salt, and black pepper. Toss until well-coated. Spread them evenly on the prepared baking sheet and roast for 30 minutes, flipping the potatoes after 20 minutes to ensure even cooking. Once done, remove from the oven and allow them to cool.
- Prepare the Dressing: In a small bowl or mason jar, whisk together apple cider vinegar, maple syrup, Dijon mustard, minced garlic, olive oil, sea salt, and black pepper until well combined. Set aside.
- Prepare the Kale: Remove the stems from the kale leaves and discard them. Rinse and dry the leaves, then chop them finely into thin strips. Place the chopped kale in a large mixing bowl.
- Massage the Kale: Drizzle about 3/4 of the dressing over the kale. Use two forks to toss and massage the kale for a few minutes until it softens slightly and reduces in volume by about a quarter.
- Assemble the Salad: Let the kale sit for 15 minutes to absorb the dressing. Add the cooled roasted sweet potatoes, sliced apple, toasted pecans, dried cranberries (or pomegranate seeds), and crumbled goat cheese on top. Drizzle the remaining dressing over the salad or serve on the side. Toss gently and enjoy!
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