Sweet Potato Kale Salad

5 from 2 votes

This Sweet Potato Kale Salad combines roasted sweet potatoes, massaged kale, dried cranberries, pecans, and creamy goat cheese, all drizzled with a cinnamon cashew butter dressing. Simple to prepare and packed with fall flavors, it's a perfect holiday side or nutritious lunch!

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Prep Time10

Cook Time30

Total Time40

Servings: servings as a side

Author: Molly Thompson

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

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.

*This recipe was originally published June 2020. The recipe and photos have since been updated!

Nutrition

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