Kale Sweet Potato Salad with Feta Recipe
This Kale Sweet Potato Salad with Feta is a vibrant, nourishing dish that pairs caramelized roasted sweet potatoes with tender massaged kale, tangy feta cheese, and a zesty apple cider vinaigrette. Perfect for quick lunches or impressive gatherings, it combines sweet, salty, and fresh flavors in an easy-to-make salad that feels light yet filling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Roasted Sweet Potatoes
- 2 medium sweet potatoes, peeled and diced into 1-inch cubes
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Kale
- 1 bunch kale, stems removed, leaves chopped
- 1 tablespoon olive oil (for massaging kale)
- Pinch of salt (for massaging kale)
Salad Add-ins
- ½ small red onion, thinly sliced
- ½ cup crumbled feta cheese
- ¼ cup toasted pumpkin seeds (pepitas)
Dressing
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Spread the peeled and diced sweet potatoes evenly on a parchment-lined baking sheet. Toss them with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Roast for 20 to 25 minutes, stirring halfway through, until the sweet potatoes are golden brown and tender.
- Massage the Kale: Place the chopped kale in a large mixing bowl. Drizzle with 1 tablespoon olive oil and sprinkle a pinch of salt over it. Using your hands, massage the kale for 2 to 3 minutes until it softens and becomes a deeper green color, making it easier to chew and less bitter.
- Make the Dressing: In a small bowl, whisk together 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, ¼ teaspoon salt, and ¼ teaspoon black pepper until the mixture is smooth and emulsified, creating a balanced vinaigrette.
- Assemble the Salad: In a large serving bowl, combine the massaged kale, roasted sweet potatoes, thinly sliced red onion, crumbled feta cheese, and toasted pumpkin seeds. Pour the prepared dressing over the salad and toss gently to mix all ingredients evenly without breaking the roasted sweet potatoes.
- Serve and Enjoy: Taste the salad and adjust seasoning if necessary. Serve immediately for the best texture, or let it sit for 10 minutes to allow the flavors to meld beautifully before serving.
Notes
- Massage kale thoroughly to reduce bitterness and soften texture.
- Do not overcrowd the baking sheet when roasting sweet potatoes to ensure they get crispy rather than steaming.
- Add dressing last to keep the sweet potatoes from becoming soggy.
- Sweet potatoes can be roasted up to 2 days in advance for convenience.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days, and refresh with extra vinegar or olive oil if needed before serving again.
Keywords: Kale salad, sweet potato salad, roasted sweet potatoes, feta cheese salad, healthy lunch, vegetarian salad, autumn salad, roasted vegetable salad
