Description

This Sweet Potato Kale Salad is a cozy, flavorful blend of roasted sweet potatoes, tender kale, crunchy toppings, and a creamy homemade honey mustard dressing. It’s satisfying, naturally gluten-free, and a great way to eat the rainbow!

Ingredients

For the Salad:

2 medium sweet potatoes, peeled and cubed
1 tbsp olive oil
Salt and pepper, to taste
1 bunch curly kale, stems removed and leaves chopped (about 6 cups)
1 tsp olive oil (for massaging kale)
1/2 cup dried cranberries
1/3 cup chopped pecans or walnuts (toasted, optional)
1/4 cup crumbled feta or goat cheese (optional)
1/4 red onion, thinly sliced (optional)

For the Creamy Honey Mustard Dressing:

1/4 cup plain Greek yogurt
2 tbsp Dijon mustard
1 1/2 tbsp honey
1 tbsp apple cider vinegar
1 tbsp olive oil
Salt and pepper, to taste

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Instructions

Roast the sweet potatoes:

Preheat oven to 400°F (200°C).

Toss sweet potato cubes with olive oil, salt, and pepper.

Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and tender. Let cool slightly.

Massage the kale:

Place chopped kale in a large bowl.

Add 1 tsp olive oil and a pinch of salt.

Massage the kale with your hands for 1–2 minutes, until it darkens and softens.

Make the dressing:

In a small bowl, whisk together yogurt, Dijon mustard, honey, apple cider vinegar, and olive oil until smooth.

Season with salt and pepper to taste.

Assemble the salad:

To the kale, add roasted sweet potatoes, cranberries, nuts, cheese, and red onion (if using).

Drizzle with dressing and toss gently to coat.

Serve:

Serve immediately, or chill for 15–30 minutes to let flavors meld.

Notes

Add grilled chicken, quinoa, or chickpeas to turn this into a full meal.
For a vegan version, use a plant-based yogurt and skip the cheese.
Can be prepped ahead and dressed just before serving.