Sweet Potato Kale Salad is a nourishing and filling dish that perfectly balances hearty flavors with vibrant textures. Combining roasted sweet potatoes, earthy kale, and a creamy almond butter dressing, this salad makes an ideal meal for any time of year, but especially in the fall. Whether served as a main dish or a side, it’s versatile enough to pair with your favorite protein, like quinoa, chickpeas, or shredded chicken, making it both hearty and satisfying.
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Why You Should Try Sweet Potato Kale Salad
This salad is packed with nutrients and flavor. Here’s why it’s a great choice:
- Sweet Potatoes: Rich in vitamin A, potassium, and dietary fiber, sweet potatoes add a natural sweetness and comforting depth to the dish.
- Kale: Known for its rich vitamin content, including vitamins A, C, and K, kale brings a slightly earthy flavor that pairs beautifully with the sweet potatoes.
- Almond Butter Dressing: The creamy dressing, made with almond butter, lemon juice, maple syrup, and toasted sesame oil, ties everything together with a subtle nutty flavor.
- Toppings: The pomegranate arils and pumpkin seeds bring a crunchy and sweet contrast to the dish.
How to Make Sweet Potato Kale Salad
Ingredients:
- 4 cups peeled and cubed sweet potatoes
- 1 bunch kale (lacinato or curly)
- 1 tsp chili powder
- 3/4 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 cup pomegranate arils
- 3 tbsp roasted pumpkin seeds
For the Almond Butter Dressing:
- 3 tbsp almond butter (or tahini)
- 2 tbsp fresh lemon juice
- 2 tsp maple syrup
- 1/2 tsp ground ginger
- 1/4 tsp cayenne pepper (or black pepper)
- 1 tsp toasted sesame oil
- 1/4 tsp salt
Optional Protein Additions:
- Cooked quinoa, chickpeas, or shredded rotisserie chicken for extra protein
Directions:
- Roast the Sweet Potatoes:
Preheat the oven to 425°F. In a large bowl, toss the cubed sweet potatoes with olive oil, chili powder, garlic powder, smoked paprika, and salt. Spread them in a single layer on a rimmed baking sheet. Roast for 30 minutes, flipping halfway through, until tender and lightly browned. - Prepare the Dressing:
In a medium bowl, whisk together the almond butter, lemon juice, maple syrup, ground ginger, cayenne pepper, sesame oil, and salt. Gradually add water (about 2-3 tbsp) until the dressing reaches your desired consistency. - Massage the Kale:
Place the kale in a large mixing bowl. Add olive oil and salt, then massage the kale for 30-45 seconds, which will help soften it. Toss the kale with half of the dressing. - Assemble the Salad:
Transfer the massaged kale to a serving platter. Top with the roasted sweet potatoes, pomegranate arils, and pumpkin seeds. Drizzle the remaining dressing on top.
What to Serve with Sweet Potato Kale Salad
This salad is hearty enough to serve as a standalone meal, but you can also pair it with protein-rich options such as:
- Quinoa or chickpeas for a vegetarian option
- Shredded rotisserie chicken for extra protein
It also pairs well with:
- Salmon Burgers: A perfect complement for a light and healthy meal.
- Veggie Sandwiches: The crisp veggies and savory spreads balance the sweetness of the salad.
- Tomato Soup: A creamy soup adds warmth to this fresh salad.
- Shrimp Cakes: Light, flavorful shrimp cakes with a spicy aioli will enhance the meal.
Make-Ahead and Storage Tips
- Make-Ahead: You can prepare the almond butter dressing up to 3 days in advance and store it in an airtight container in the fridge. The sweet potatoes can also be roasted up to 1 day ahead.
- Storage: Leftover salad can be stored in the refrigerator for up to 3 days. The kale holds up well, even as the dressing continues to soak in.
FAQs
Yes, tahini works beautifully in this recipe and provides a slightly different flavor but still complements the kale and sweet potatoes.
Add quinoa, chickpeas, or shredded chicken to make the salad more filling and provide a protein boost.
The salad will stay fresh for up to 3 days, thanks to the hearty kale and roasted sweet potatoes.
Related recipes
- For more recipes with kale, check out this Mexican Street Corn Salad Recipe.
- If you love sweet potatoes, try this Honey Sweet Potato Summer Salad for a refreshing twist.
- Interested in more salads? This Cucumber Tomato Salad makes an excellent light side dish!
Sweet Potato Kale Salad with Almond Butter Dressing
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Sweet Potato Kale Salad is a nourishing and filling dish that combines roasted sweet potatoes, earthy kale, and a creamy almond butter dressing. Perfect as a main dish or side, especially in the fall.
Ingredients
- 4 cups peeled and cubed sweet potatoes
- 1 bunch kale (lacinato or curly)
- 1 tsp chili powder
- 3/4 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 cup pomegranate arils
- 3 tbsp roasted pumpkin seeds
- For the Almond Butter Dressing:
- 3 tbsp almond butter (or tahini)
- 2 tbsp fresh lemon juice
- 2 tsp maple syrup
- 1/2 tsp ground ginger
- 1/4 tsp cayenne pepper (or black pepper)
- 1 tsp toasted sesame oil
- 1/4 tsp salt
- Optional Protein Additions: Cooked quinoa, chickpeas, or shredded rotisserie chicken
Instructions
- Preheat the oven to 425°F. In a large bowl, toss the cubed sweet potatoes with olive oil, chili powder, garlic powder, smoked paprika, and salt. Spread them in a single layer on a rimmed baking sheet. Roast for 30 minutes, flipping halfway through, until tender and lightly browned.
- In a medium bowl, whisk together the almond butter, lemon juice, maple syrup, ground ginger, cayenne pepper, sesame oil, and salt. Gradually add water (about 2-3 tbsp) until the dressing reaches your desired consistency.
- Place the kale in a large mixing bowl. Add olive oil and salt, then massage the kale for 30-45 seconds, which will help soften it. Toss the kale with half of the dressing.
- Transfer the massaged kale to a serving platter. Top with the roasted sweet potatoes, pomegranate arils, and pumpkin seeds. Drizzle the remaining dressing on top.
Notes
This salad is hearty enough to be a meal on its own, or pair it with quinoa, chickpeas, or shredded rotisserie chicken for added protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 450mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg
Final thoughts
This Sweet Potato Kale Salad with Almond Butter Dressing is a perfect combination of hearty and healthy. With its nutty dressing, roasted sweet potatoes, and vibrant kale, it makes a flavorful and filling meal. Whether you serve it as a side or add protein for a complete meal, it’s sure to become a staple in your recipe collection. Enjoy this festive, nourishing salad and feel free to get creative with your own toppings or protein add-ins!
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