This sweet potato kale salad is loaded with roasted sweet potatoes, crunchy pecans, dried cranberries, and creamy goat cheese, all tossed with a cinnamon almond butter dressing. Perfect for a holiday side dish or a hearty lunch!
Love hearty salads? Try pumpkin feta salad, roasted delicata squash salad, or kale apple salad.
A hearty salad is my love language. Give me all the toppings and a great homemade salad and I could eat it all week long.
This kale sweet potato salad easily stands alone on its or with a hearty protein for an easy lunch. But I also love to add it to my Thanksgiving lineup alongside roasted root vegetables, brown sugar baked carrots, and
Need another vegetable side dish? Roasted brussels sprouts and butternut squash, roasted delicata squash, or roasted root vegetables.
Ingredients You Need
Here are the simple ingredients you need to make this sweet potato kale salad recipe. Skip to the recipe card for exact measurements.
- Sweet potatoes: Cut into cubes and roasted with cinnamon and salt.
- Kale: Massage with olive oil for a softer texture.
- Dried cranberries and pecans: Add sweetness and crunch.
- Goat cheese: Crumbled for creaminess.
- Cashew butter and cinnamon: Creates a nutty, slightly sweet base. Almond butter is a great option!
- Honey and apple cider vinegar: Add tang and balance.
- Garlic and olive oil: For added flavor depth and smooth texture.
Recipe Variations
- Make it vegan: omit the goat cheese and use maple syrup instead of honey.
- Different squash: swap the sweet potatoes for pumpkin or butternut squash.
- Swap out the dressing: use honey mustard dressing or balsamic
How to Make
Here are the simple steps, with photos, to make this ___ recipe. Skip to the recipe card for the printable version.
Step 1. Roast the Sweet Potatoes. Toss sweet potatoes with olive oil, cinnamon, and salt. Roast for 30 minutes, tossing halfway.
Step 2. Prepare the Dressing. Whisk cashew butter, cinnamon, garlic, honey, orange juice, apple cider vinegar, olive oil, and salt in a bowl until smooth.
Step 3. Massage the Kale. Place kale in a bowl and massage with 1 tablespoon olive oil until softened. Toss with half of the dressing.
Step 4. Assemble the Salad. Add the roasted sweet potatoes, cranberries, pecans, and goat cheese on top of the kale. Drizzle with remaining dressing and serve.
Recipe FAQs
Yes! You can roast the sweet potatoes and make the dressing up to 2 days in advance. Store separately in the fridge, then assemble when ready to serve.
Yes, massaging the kale with oil helps soften it and reduces bitterness, making it more enjoyable to eat.
Absolutely. This salad is great served chilled or at room temperature, making it ideal for meal prep and potlucks.
Storage and Make-Ahead Tips
To Store: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible.
To Make Ahead: Roast the sweet potatoes and make the dressing a day or two ahead. Assemble and add the final dressing drizzle just before serving for best texture and flavor.
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Sweet Potato Kale Salad
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Ingredients
Sweet Potato Kale Salad
- 2 large sweet potatoes peeled and cut into 1-inch cubes
- 3 Tablespoons olive oil divided
- 1 teaspoon cinnamon
- 1 teaspoon kosher salt
- 7-8 ounces kale stemmed and chopped (about 12 cups)
- 1/4 cup dried cranberries divided
- 1/3 cup pecans roughly chopped
- 4 ounces goat cheese crumbled
Cashew Butter Dressing
- 1/4 cup cashew butter
- 1/2 teaspoon cinnamon
- 1 clove garlic minced
- 2 Tablespoon honey or maple syrup
- 3 Tablespoons apple cider vinegar
- 2 Tablespoons olive oil
- 1/2 teaspoon kosher salt
Instructions
- Preheat the oven to 425°F. Combine 2 Tablespoons olive oil, cinnamon, and salt in a small bowl. Add the sweet potatoes to a greased baking pan and toss with the olive oil mixture. Arrange in an even layer. Roast in the preheated oven for 30 minutes, tossing halfway through.2 large sweet potatoes, 3 Tablespoons olive oil, 1 teaspoon cinnamon, 1 teaspoon kosher salt
- While they’re roasting, whisk all of the salad dressing ingredients in a small bowl and set aside.1/4 cup cashew butter, 1/2 teaspoon cinnamon, 1 clove garlic, 2 Tablespoon honey, 3 Tablespoons apple cider vinegar, 2 Tablespoons olive oil, 1/2 teaspoon kosher salt
- Add the chopped kale to a serving bowl and drizzle with the remaining Tablespoon of olive oil. Use your hands to massage the oil into the kale until it softens. Pour half of the dressing on top of the kale and toss to combined.7-8 ounces kale
- When the sweet potatoes are done, let them cool slightly and place them on top of the kale. Add the cranberries, pecans, and goat cheese. Drizzle with the remaining dressing and serve.1/4 cup dried cranberries, 1/3 cup pecans, 4 ounces goat cheese
- Add all of the dressing ingredients to a jar with a lid and shake well.
- Toss the dressing with the cooled sweet potatoes and kale. Refrigerate for 1 hour before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is a delicious and hearty salad and super versatile! I have made it twice, once with sweet potatoes and another time with butternut squash and both were delicious! The dressing is a winner also!
#WhatWEMade