Detroit-Inspired Roasted Sweet Potato and Kale Salad

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A vibrant roasted sweet potato and kale salad dressed with a zesty mustard vinaigrette, combining hearty greens and regional flavors. This American-inspired vegetarian recipe, ready in about 40 minutes, pairs sweet potatoes, peeled and cubed, kale leaves, stems removed and chopped, red onion, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium (about 1 lb) sweet potatoes, peeled and cubed
• 6 cups kale leaves, stems removed and chopped
• 1 small red onion, thinly sliced
• 1/2 cup walnuts, toasted and chopped
• 2 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1/4 cup extra virgin olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 medium peeled and cubed sweet potatoes with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder on a baking sheet. Roast for 25 minutes, turning halfway, until edges are caramelized and tender.
2. Step 2: Meanwhile, massage 6 cups chopped kale leaves with a pinch of salt and 1 tbsp olive oil for 2-3 minutes until leaves soften and darken.
3. Step 3: In a small bowl, whisk together 2 tbsp Dijon mustard, 2 tbsp apple cider vinegar, 1 tbsp maple syrup, 1/4 cup extra virgin olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until thick and emulsified.
4. Step 4: In a large salad bowl, combine the roasted sweet potatoes, massaged kale, 1 small thinly sliced red onion, and 1/2 cup toasted chopped walnuts.
5. Step 5: Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly. Serve immediately or chilled.