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Colorful, hearty and packed with bold flavor, sweet potato kale salad is the kind of dish that feels just as good as it tastes. Roasted sweet potatoes bring warmth and sweetness, while chopped kale, juicy pomegranate and creamy feta balance each bite. Tossed with a tangy, creamy dressing and topped with crunchy chickpeas, this salad offers a little bit of everything. It works as a main dish or a vibrant side, perfect for lunch, potlucks or a healthy meal.
Sweet potato kale salad is tossed with a tangy dressing and topped with feta, pomegranate and chickpeas. It’s hearty, colorful and full of flavor.
You might also enjoy pumpkin chocolate chip bars, leftover turkey shepherd’s pie or spiced pineapple hot buttered rum during the holidays.
Why You’ll Love It
Nutrient dense: Packed with fiber, vitamins and healthy fats.
Flavor packed: Sweet, tangy, creamy and crunchy in every bite.
Meal prep friendly: Tastes great fresh or the next day.
Versatile: Serve as a main dish or side for any meal.
Easy to customize: Swap ingredients to suit your taste.
Kale Sweet Potato Salad Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Sweet potatoes: Roasted until tender for sweetness and a soft texture.
Red onion: Adds bite and a bit of crunch.
Cinnamon: Gives the sweet potatoes a warm, earthy taste.
Olive oil: Helps the potatoes roast evenly and adds richness.
Kale: A hearty green that holds up well and adds texture. I recommend using Tuscan kale as it has a milder, sweeter flavor. It has a deeper color and is slightly thinner and more tender than curly kale, too. But you can use whichever you like.
Prunes: Provide natural sweetness and chewiness.
Feta cheese: Adds a creamy, tangy element.
Pomegranate: Brings juicy bursts and vibrant color.
Mint: Adds freshness and a bright herbal note.
Chickpeas: Roasted for crunch and a protein boost.
Pomegranate juice: Adds tart, fruity flavor to the dressing.
Apple cider vinegar: Brings tang and brightness.
Lemon juice: Enhances acidity and freshness.
Dijon mustard: Adds depth and a slight bite.
Sour cream and mayonnaise: Create a creamy, rich texture in the dressing.
Garlic: Brings savory flavor to balance the sweetness.
How to Make Sweet Potato Kale Salad
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Roast the potatoes: Cube, season and roast until tender.
Make the dressing: Shake all dressing ingredients in a jar until smooth.
Assemble the salad: Combine kale, veggies, prunes, pomegranate and feta.
Add the potatoes: Toss in the roasted sweet potatoes.
Top and serve: Drizzle with dressing and finish with roasted chickpeas.
Substitutions and Variations
Swap the kale: Use baby spinach or arugula for a softer texture.
Swap the sweet potato: Butternut squash would be a good substitute.
Use goat cheese: Instead of feta for a creamier flavor.
Try dried cranberries: If you don’t have prunes on hand.
Make it vegan: Use dairy-free alternatives for cheese, sour cream and mayo.
More add-in ideas: Include some protein such as chicken, bacon, salmon, tofu, eggs, or shrimp to make it heartier.
How to Store Kale and Sweet Potato Salad
Store: Keep leftovers in an airtight container and eat within 2 days.
Freeze: I don’t recommend freezing this.
Top Tips
Massage the kale: Kale can be tough and bitter if not properly prepared. To soften and tenderize the leaves, massage them with a little bit of oil, lemon juice, and salt before adding other ingredients to the salad.
Use a kale stripper: A kale stripper like this one removes the tough bit.
Use a variety of greens: To add more flavour, texture, and nutrition to your salad, mix kale with other greens such as spinach, arugula, or mixed greens.
Make it ahead of time: Kale salads are great for meal prep and can be made ahead of time. The longer the kale sits in the dressing, the more flavourful it will become.
Sweet Potato Kale Salad FAQs
It’s up to you! Use it warm from the oven or let it cool first.
To prepare kale for salads, I recommend using the chiffonade method, which allows you to control the size of the pieces based on your preference. Start by stripping the leaves from the stems by holding the stem with one hand and pulling the leaves off with the other. A kale stripper can make this step easier. Wash the leaves thoroughly in cold water using a colander or large bowl, then dry them in a salad spinner or with paper towel. Stack the clean leaves, roll them tightly like a cigar, and slice into thin strips on a cutting board. If liked, you can also massage the chopped kale to reduce bitterness and toughness, making it softer and easier to digest.
Sweet Potato Kale Salad Recipe
Sweet Potato Kale Salad
Ingredients
- 4 sweet potatoes
- 1 red onion, sliced thin
- 1 Teaspoon sea salt
- ½ Teaspoon black pepper, coarse
- 1 Teaspoon ground cinnamon
- 1 Tablespoon extra virgin olive oil
- 4 Cups kale, chopped
- 12 prunes, whole or chopped
- 1 Cup feta cheese, crumbled
- ½ Cup pomegranate
- 3 Sprigs mint, fresh, chopped
- ¼ Cup chickpeas, roasted
For the Dressing
- ¼ Cup pomegranate juice
- ¼ Cup apple cider vinegar
- 1 Tablespoon lemon juice
- ½ Cup Dijon mustard
- ½ Cup sour cream
- ¼ Cup mayonnaise
- 2 Teaspoons garlic, minced
Instructions
- Preheat the oven to 400°F.
- Peel potatoes and cut into ½-inch cubes. Add to a large mixing bowl and toss with olive oil, cinnamon, salt, and pepper.
- Lay out onto a greased baking sheet and place onto the center rack of the oven. Roast for 30 minutes or until tender.
- Meanwhile, prepare the dressing. Combine dressing ingredients in a mason jar with a lid and shake until well combined.
- Combine chopped kale, sliced red onion, chopped mint, pomegranate, sweet potatoes, prunes, and feta cheese in a large salad bowl and toss. Drizzle with dressing.
- Top with roasted chickpeas.
Notes
Use a kale stripper: A kale stripper removes the tough bit.
Use a variety of greens: To add more flavor, texture, and nutrition to your salad, mix kale with other greens such as spinach, arugula, or mixed greens.
Make it ahead of time: Kale salads are great for meal prep and can be made ahead of time. The longer the kale sits in the dressing, the more flavorful it will become.
Nutrition
Sweet potato kale salad is a well-balanced dish that checks every box. With sweet roasted potatoes, hearty kale, juicy pomegranate and creamy feta, each bite is full of contrast and character. The tangy, creamy dressing ties it all together, and the roasted chickpeas on top add the perfect crunch. Whether you serve it as a light main or a side dish, this salad brings color and flavor to the table in the best way.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Relished every bite and the tangy dressing was irresistibly perfect!
I love this salad because it’s so complex. So much depth in flavor and texture!