This roasted sweet potato kale salad strikes the perfect balance of flavors and textures—sweet, salty, creamy, and crunchy.
The maple-candied pecans bring a delightful caramelized crunch, while dried cranberries add a tart-sweet pop.
Creamy feta lends a rich, savory contrast, and the velvety tahini-maple dressing ties everything together with a nutty-sweet depth.
Beyond its taste, this salad packs serious nutrition: sweet potatoes deliver beta-carotene and vitamin C; kale is loaded with fiber, antioxidants, and plant-based protein; pecans and tahini provide heart-healthy monounsaturated fats; and the dressing is low in saturated fat.
It’s a satisfying, wholesome dish that works as both a main or side. Since kale holds up well, the salad can be made in advance and stays fresh for days—ideal for meal prep, potlucks, or quick weekday lunches.
Must-Have Tools for Perfect Results
Nordic Ware Natural Aluminum Half Sheet Pan
Ensures even heat distribution for perfectly roasted sweet potatoes without burning. A durable essential for roasting vegetables, baking cookies, and more.
OXO Good Grips 3-Piece Mixing Bowl Set
Perfect for tossing sweet potatoes in seasonings or massaging kale. Non-slip bottoms keep them steady for effortless prep.
Cuisinart Chef’s Classic Nonstick Skillet
Ideal for toasting and candying pecans without sticking. A versatile pan for sautéing, stir-frying, and searing.
Mueller Austria Ultra-Stick 500W Hand Blender
Blends the tahini-maple dressing to creamy perfection directly in the mixing container. Also great for soups, smoothies, and sauces.
OXO Good Grips Salad Spinner
Quickly dries kale leaves after washing to prevent sogginess and ensure dressing clings beautifully.
Easy Sweet Potato Kale Salad You’ll Love
Ingredients
Equipment
Method
- Roast the Sweet Potatoes to Golden Perfection: Preheat & Prepare the Baking Sheet – Set your oven to 400°F (200°C). While it’s heating, line a large baking sheet with parchment paper. This will prevent sticking, make cleanup easy, and help the sweet potatoes roast evenly. Season the Sweet Potatoes – Place the cubed sweet potatoes into a mixing bowl. Drizzle with 3 tablespoons of cooking oil, sprinkle with 1 teaspoon garlic powder, plus a pinch of salt and freshly ground black pepper. Toss for Even Coating – Use a spatula or your hands to toss until every cube is glistening with oil and seasoning. This ensures even roasting and full flavor in every bite.
- Arrange for Maximum Crispiness – Spread the seasoned cubes out onto the prepared baking sheet in a single layer, leaving a little space between each piece. Crowding can cause steaming instead of roasting. Roast to Tender Sweetness – Slide the sheet into the preheated oven and roast for 25–30 minutes, flipping the pieces halfway through for even browning. They’re done when fork-tender and lightly caramelized on the edges. Set aside to cool slightly.
- Make the Maple-Candied Pecans: Toast the Pecans for Rich Flavor – Place a medium-sized nonstick skillet over medium heat. Add the pecan halves directly to the dry pan (no oil needed) and toast for 6–7 minutes, stirring occasionally. This releases their natural oils and intensifies their nutty flavor. Coat with Maple Goodness – Once fragrant, pour in ¼ cup maple syrup, add ½ teaspoon cinnamon, and stir in 1 teaspoon vanilla extract. Keep stirring so every pecan is coated in the glossy syrup mixture. Thicken & Stick – Allow the syrup to bubble gently until it thickens slightly, becoming sticky enough to cling to the pecans—this usually takes 1–2 minutes. Finish & Cool – Sprinkle with ½ teaspoon salt while still hot, stir once more, then transfer the pecans to a plate or parchment paper. Spread them out to cool completely; they will harden as they cool, creating a perfect crunch.
- Prepare the Creamy Tahini Maple Dressing: Combine the Base Ingredients – In a tall measuring cup or a deep mixing container, add ¼ cup tahini, 3 tablespoons maple syrup, 2 tablespoons apple cider vinegar, 1 minced garlic clove, a pinch of salt, and a few cracks of black pepper. Adjust the Consistency – Pour in ¼ cup water to start. You may add more later to reach your preferred texture. Add the Oil Last – Slowly pour ½ cup neutral oil over the top. This helps with blending and emulsification. Blend Until Velvety Smooth – Use an immersion blender to process the mixture until creamy, pale, and fully combined. If it’s too thick, add a little more water, one tablespoon at a time, until it flows easily but still clings to a spoon. Taste and adjust seasoning with more salt or pepper as needed.
- Massage the Kale for Tenderness: Prep the Kale – Remove the tough stems from your lacinato kale and chop the leaves into large bite-sized pieces. Soften the Leaves – Place the chopped kale in a large salad bowl. Drizzle with 1 tablespoon neutral cooking oil, sprinkle lightly with salt and pepper. Massage by Hand – Using clean hands, gently rub and squeeze the leaves for 1–2 minutes until they darken in color and feel softer. This breaks down the kale’s fibrous texture, making it more tender and pleasant to eat.
- Assemble the Salad: Layer the Ingredients – On top of the massaged kale, scatter the cooled roasted sweet potatoes. Add the maple-candied pecans, ¼ cup dried cranberries, and 4 ounces crumbled feta cheese. Dress & Toss – Drizzle generously with the creamy tahini maple dressing. Using salad tongs, gently toss to coat everything evenly, making sure each bite gets a little sweetness, crunch, and creaminess. Taste & Adjust – Give the salad a quick taste and adjust with more salt, pepper, or a splash of dressing if desired.
- Serve & Store Like a Pro: Serve Immediately – For best flavor, enjoy the salad fresh while the sweet potatoes are slightly warm, pecans are crunchy, and the dressing is creamy.Meal Prep & Storage – If making ahead, store the dressing and pecans separately from the kale and sweet potatoes to maintain texture. The assembled salad (even with dressing) can be refrigerated for up to 3 days without becoming soggy thanks to kale’s sturdy leaves.
Notes
- Swap the Sweet Potato: Butternut, acorn, or kabocha squash work just as well and follow the same roasting method.
- Nut Alternatives: Use walnuts, hazelnuts, or almonds in place of pecans for a different crunch.
- Vary the Vinegar: White vinegar or rice vinegar can replace apple cider vinegar in the dressing.
- Dried Fruit Options: Try dried cherries, figs, apricots, or blueberries instead of cranberries.
- Cheese Substitution: Goat cheese or blue cheese can replace feta for a tangier twist.
- Spice It Up: Add a pinch of chili flakes to the sweet potatoes or dressing for subtle heat.
- Extra Freshness: Add diced apples, pears, or persimmons for a fruity pop.
- Meal Prep Tip: Keep pecans and dressing separate until serving to preserve crunch and creaminess.
Chef’s Secrets for Exceptional Flavor
The magic of this salad lies in its balance of texture and taste. Roasting sweet potatoes at a high temperature ensures crisp edges while locking in natural sweetness.
Toasting pecans before candying them amplifies their nutty aroma, preventing the cloying sweetness that can come from adding maple syrup too early.
Massaging the kale isn’t just a trendy step—it breaks down its natural toughness, allowing the dressing to coat and cling better.
Lastly, the dressing benefits from blending the oil last, which helps create a creamy emulsion without separation.
Serving Suggestions for Any Occasion
This salad is versatile enough for everyday meals yet elegant for special gatherings.
Serve it as a main dish for a hearty vegetarian lunch, or pair it with roasted chicken, grilled salmon, or seared steak for added protein.
For a holiday table, present it on a large platter with extra candied pecans and feta sprinkled over the top for visual appeal.
It also works beautifully as part of a buffet spread, especially since kale stays fresh longer than most greens.
Storage Tips for Maximum Freshness
To maintain the perfect texture, store the kale, roasted sweet potatoes, and dressing in separate airtight containers in the fridge.
Candied pecans should be kept in a sealed jar at room temperature to stay crisp.
Once assembled, the salad holds well for up to three days, but if you’re meal prepping, only dress portions as needed to keep the kale from softening too much.
If the dressing thickens in the fridge, whisk in a teaspoon of water to loosen it before drizzling.
Frequently Asked Questions
1. Can I make this salad ahead of time?
Yes! In fact, it’s an excellent make-ahead option. Keep components separate until serving for best texture, especially the pecans and dressing.
2. What’s the best way to soften kale?
Massaging kale with a little oil and salt for 1–2 minutes breaks down its fibrous structure, making it tender without cooking.
3. Can I use pre-cut sweet potatoes?
Absolutely. Pre-cut cubes save time, but be sure they’re uniform in size to ensure even roasting.
4. Is there a nut-free version of this salad?
Yes, you can substitute roasted pumpkin seeds or sunflower seeds for the pecans. They’ll still add crunch without allergens.
5. Can I make the dressing without tahini?
Yes—smooth almond butter, peanut butter, or cashew butter work well as creamy substitutes, though the flavor will change slightly.
This recipe is inspired by juliasalbum and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
Jessica T. Brown is the founder of KitchenHush.com, a platform born out of her deep love for cooking and the quiet joy found in the kitchen. From a young age, Jessica discovered that the kitchen wasn’t just a place to prepare meals—it was a space for connection, creativity, and comfort. Inspired by those early memories, she created Kitchen Hush to share that experience with home cooks everywhere.