This roasted sweet potato kale salad turns skeptics into kale fans. Finely shredded kale pairs with spiced roasted sweet potatoes, crunchy cornbread croutons, toasted pepitas and pecans, tangy feta, dried cranberries, and a bright balsamic dressing. It’s hearty enough for a main with added chicken or salmon and elegant enough for holiday spreads.
This roasted sweet potato and kale salad is a textural delight: tender roasted sweet potatoes, crisp cornbread croutons that crumble into the greens, toasted seeds and nuts for crunch, and a bright balsamic dressing that ties everything together. Serve it alongside a roast or turn it into a full meal by adding cubed or sliced protein.
Why you’ll love this family favorite recipe!
I wasn’t always a kale person, but finely chopped kale massaged with oil and salt changed my mind. This salad layers flavors and textures so well that even kale skeptics come back for seconds.
This sweet potato kale salad:
- is an ideal fall salad, full of seasonal flavors
- combines spiced roasted sweet potatoes with toasted pecans and pepitas — the cornbread croutons add irresistible texture
- works well for holiday gatherings or weeknight dinners
- has several components but is straightforward to prepare
If you’re exploring loaded salads, this is a great place to start — especially if you want to showcase sweet potatoes and hearty greens.
Ingredient Notes
- Bagged, pre-chopped kale is convenient and finely chopped for easy eating, but fresh kale can be used if you prefer to chop it yourself.
- Cornbread: day-old cornbread is best for croutons because it’s drier and crisps up nicely. Cube it in advance for even better texture.
- Dressing: A homemade balsamic dressing is recommended (see recipe), but store-bought balsamic or apple cider dressings work in a pinch.
- Pepitas: hulled pumpkin seeds that add a nutty crunch; find them near other seeds or in bulk bins.
Recipe Variations
- Mix greens: combine kale with chopped romaine or another milder green to balance bold kale flavor.
- Additional mix-ins: sliced avocado, golden raisins, diced apple, chopped figs, sunflower seeds, chickpeas, toasted cashews, shredded carrots, or shredded cabbage all work well.
- Nuts for allergies: swap pecans with almonds, pistachios, walnuts, or pine nuts as needed.
- Cheese options: goat cheese, blue cheese, or gorgonzola are great alternatives to feta.
Step-By-Step Instructions
The recipe looks involved but is mostly assembly: roast sweet potatoes, crisp the cornbread croutons, toast the pepitas and pecans (optional), massage the kale, and toss everything with dressing.
Step 1: Preheat oven to 400°F. Line a baking sheet with parchment. Toss sweet potato pieces with olive oil and seasonings, arrange across most of the pan, and roast about 10 minutes.
Step 2: While sweet potatoes begin roasting, toss cornbread cubes with a tablespoon of olive oil to coat.
Step 3: After 10 minutes, spread cornbread on the remaining third of the pan. Roast another 15 minutes or until cornbread is golden and sweet potatoes are tender but not mushy. Remove and cool.
Step 4 (optional): Toast pepitas and chopped pecans in a skillet over medium-low, stirring 4–6 minutes until fragrant. Remove from heat and finish with a teaspoon of maple syrup and a pinch of sea salt if desired; let cool.
Step 5: Place chopped kale in a large bowl, drizzle with olive oil and a pinch of sea salt, and gently massage until the leaves soften and become more tender.
Step 6: Add thinly sliced onion (if using), crumbled feta, dried cranberries, roasted sweet potatoes, cornbread croutons, and toasted seeds and nuts to the kale.
Step 7: Toss to combine the salad components. You can prepare elements ahead, but for best texture combine the components shortly before serving.
Step 8: Whisk dressing ingredients together, taste and adjust. Drizzle about two-thirds over the salad and toss; add more dressing if needed. Chill 15–30 minutes to let flavors meld before serving.
Recipe Tips
- Massage the kale: Rubbing kale with a little oil and salt softens it and reduces bitterness — it really improves the texture and flavor.
- Make ahead: For best texture store roasted sweet potatoes, cornbread croutons, and toasted pepitas/pecans separately. Massage and season the kale and add cranberries and onion. Toss everything together 30–60 minutes before serving.
- Turn it into a meal: Add sliced pan-seared chicken, maple-glazed salmon, grilled steak, or shredded rotisserie chicken for a protein-packed entrée.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. Textural peak is within the first two days as some ingredients soften over time, but it remains tasty for a few days.
Other Salad Recipes
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Apple Arugula Salad
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Ramen Cabbage Salad with Peanut Dressing
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Spring Green Burrata Salad
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Easy Cucumber Quinoa Salad with Feta
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Sweet Potato Kale Salad
Ingredients
Roasted Sweet Potatoes
- 2 medium/large sweet potatoes, cut into bite-sized pieces
- 1-2 Tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp cumin
- ½ tsp garlic powder
- pinch nutmeg
- sea salt and pepper, as desired
Cornbread Croutons
- 1½ cups cornbread cubes
- 1 Tbsp olive oil
Toasted Pepitas and Pecans
- ½ c pepitas
- ½ c chopped pecans
- optional small drizzle of maple and sprinkle of sea salt
For the Salad
- 6-8 cups chopped kale
- 2 tsp olive oil
- sea salt
- 5 oz feta cheese
- ⅔ cups dried cranberries
Balsamic Dressing
- ⅓ cup olive oil
- 2 Tbsp balsamic vinegar
- 2 tsp honey, or maple syrup
- 1 tsp dijon mustard
- 1 garlic clove, minced
- ½ tsp cracked pepper
- ¼ – ½ tsp sea salt
Instructions
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Preheat oven to 400°F.
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Prep the Sweet Potatoes and Cornbread Croutons: Line a baking sheet with parchment. Toss sweet potatoes with olive oil and seasonings and arrange on about two-thirds of the pan. Roast 10 minutes.
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Toss cornbread cubes with olive oil. After the sweet potatoes have roasted 10 minutes, spread cornbread on the remaining third of the pan and roast an additional 15 minutes, until cornbread is golden and sweet potatoes are tender. Remove and cool.
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Optional Toasted Pecans and Pepitas: Toast pepitas and pecans in a skillet over medium-low for 4–6 minutes, stirring frequently. Finish with a small drizzle of maple and a pinch of sea salt, then cool.
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Prep the Dressing: Whisk together olive oil, balsamic vinegar, honey or maple, Dijon, minced garlic, cracked pepper, and salt. Adjust to taste.
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Assemble the Salad: Massage kale with oil and salt until tender. Add onion (if using), feta, dried cranberries, roasted sweet potatoes, cornbread croutons, and toasted pepitas/pecans. Toss gently. Drizzle about two-thirds of the dressing, toss, and add more if needed. Chill briefly before serving.
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Store leftovers refrigerated for 3–4 days.
Notes
Make ahead: Roast and store sweet potatoes, cornbread croutons, and toasted pepitas/pecans separately. Massage kale and add cranberries and onion. Combine everything 30–60 minutes before serving for best texture.
Pro tip: Massaging kale with olive oil and sea salt softens it and reduces bitterness, greatly improving the salad’s texture.
Nutrition
Nutrition information is an approximation.