Kale Sweet Potato Salad

Kale sweet potato salad delivers chef-level flavor in under 30 minutes with simple, reliable techniques. Roasted sweet potatoes, finely ribboned kale, and champagne vinaigrette make it balanced and unforgettable!

I gravitate toward recipes built on solid technique rather than novelty. The same principles used in healthy kale and cabbage slaw salad and quinoa pilaf apply here: well-prepared greens, balanced seasoning, and contrast in texture.

Roasted vegetables do most of the work, as they do in my warm lemon rosemary roasted potato salad, and pairing them with greens keeps the salad satisfying without feeling heavy. It’s a straightforward approach that also works in collard green salad with vidalia onion peach glazed chicken, and it’s the same thinking behind this kale sweet potato salad!

Ingredients & Substitutions

• Tuscan Kale (Lacinato or Dinosaur Kale): Slice it into very thin ribbons. This is essential—Tuscan kale is fibrous, and fine slicing makes it tender and pleasant to eat. I slice kale the same way here as I do in my Healthy Kale and Cabbage Slaw Salad.
• Sweet Potatoes: Roasted until just caramelized, they add sweetness and warmth. Dice evenly so they cook at the same rate.
• Champagne Vinaigrette: Bright, lightly acidic, and not overpowering—this dressing softens the kale and ties the whole salad together. I usually whisk the champagne vinaigrette recipe separately before adding it to the large bowl with the salad.
• Toasted Pecans: Add crunch and richness. You can substitute pecans with pepitas, pumpkin seeds, walnuts, or chopped pistachios. I’ve also enjoyed this salad topped with some lightly toasted pine nuts!
• Dried Tart Cherries: Their acidity balances the sweet potatoes beautifully. Cranberries are a good substitute.
• Goat Cheese or Feta: A small amount adds creaminess and salt without overwhelming the salad.

See the recipe card for full ingredient quantities.

Variations for Kale Sweet Potato Salad

• Make it vegetarian. Skip the chicken and add crispy chickpeas, butternut squash, sliced avocado, or white beans for plant-based protein. For a vegetarian protein pairing, serve this alongside quinoa vegetarian meatballs.
• Add extra warmth. Serve the sweet potatoes and chicken warm for a more comforting, fall-friendly salad.
• Change the greens. Substitute baby kale or a kale-spinach blend if you prefer a softer base. Thinly sliced apples, especially Honeycrisp, or even a chopped tomato add extra seasonal freshness.
• Bump up the richness. For a richer variation, try a dressing with tahini and a touch of maple syrup instead of champagne vinaigrette. This salad also works well topped with roasted salmon or baked halibut!

Professional Tips

• Slice the kale thinner than you think you need to. Thick ribbons make the salad chewy instead of tender.
• Massage the kale early. Letting it sit with dressing for 20–30 minutes dramatically improves texture.
• Roast, don’t steam. Give the sweet potatoes space on the pan so they caramelize properly.

How to Make Kale Sweet Potato Salad

Use these steps to make the perfect kale sweet potato salad every time.

Step 1: Roast the sweet potatoes. Toss diced sweet potatoes with olive oil, salt, pepper, and a pinch of cinnamon. Spread the potatoes on a large baking sheet so they bake evenly. Roast at 400°F until tender and lightly browned, turning occasionally (photo 1).

Step 2: Prepare the kale. Slice Tuscan kale into very thin ribbons. Massage with half the champagne vinaigrette about 30 minutes before serving (photos 2 & 3).

Lacinato kale has a tough stem, so be sure to fully chop kale into thin ribbons.

Step 3: Cook the chicken (if using). Grill or pan-sear rosemary chicken breasts and let rest before slicing.

Step 4: Assemble the salad. Pile sweet potatoes, chicken, pecans, cherries, shallot, and cheese over the kale. Add remaining dressing, salt, and pepper to taste (photo 4).

Store extra dressing in a mason jar, then drizzle as needed.

Recipe FAQs

Before You Go

I hope you enjoyed this nourishing, flavor-packed salad. If you loved this one, be sure to explore more hearty salad recipes and chef-created lunch recipes on the site—and don’t forget to rate and comment below!