Genuine Heritage-Style Sweet Potato & Kale Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vibrant salad capturing the authentic spirit of heritage cooking, featuring roasted sweet potatoes with a maple-pecan dressing. This american-inspired salads ready in about 43 minutes pairs extra virgin olive oil, kosher salt, stemmed and torn fresh kale into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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 large, peeled and diced into 1/2-inch cubes sweet potatoes
• 2 tbsp extra virgin olive oil
• 1/2 tsp kosher salt
• 4 cups, stemmed and torn fresh kale
• 1 tbsp maple syrup
• 1 tsp apple cider vinegar
• 1/4 cup, toasted raw pecans
• 1/4 cup dried cranberries
• 1/4 cup, thinly sliced red onion
• 1/2 tsp Dijon mustard

Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 large diced sweet potatoes with 2 tbsp olive oil and 1/2 tsp kosher salt, then spread in a single layer on a baking sheet.
2. Step 2: Roast for 25-30 minutes, flipping once halfway, until potatoes are tender and golden at edges.
3. Step 3: Whisk together 1 tbsp maple syrup, 1 tsp apple cider vinegar, 1/2 tsp Dijon mustard, and a pinch of salt to make dressing.
4. Step 4: In a large bowl, massage 4 cups torn kale with 1 tsp of the dressing for 2 minutes until softened.
5. Step 5: Add roasted sweet potatoes, 1/4 cup toasted pecans, 1/4 cup dried cranberries, and 1/4 cup sliced red onion to kale, then drizzle with remaining dressing and toss gently to combine.