Golden-Roasted Sweet Potato and Kale Salad
Vibrant roasted sweet potatoes paired with tender kale and a tangy apple cider vinaigrette. This american-inspired salads (vegetarian, whole30) ready in about 45 minutes pairs Sweet potatoes, Kale, Apple cider vinegar 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 2, 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 medium Sweet potatoes
- 5 oz Kale
- 2 tbsp Apple cider vinegar
- 1 tbsp Olive oil
- 1 tsp Dijon mustard
- 1/2 tsp Maple syrup
- 1/4 tsp Sea salt
- 1/8 tsp Black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. Peel and dice 2 medium sweet potatoes into 1/2-inch cubes. Toss with 1 tbsp olive oil, 1/4 tsp sea salt, and 1/8 tsp black pepper on a baking sheet.
- Step 2: Roast for 25 minutes until golden and tender, stirring once halfway. While roasting, remove kale stems and tear leaves into bite-sized pieces.
- Step 3: Whisk together 2 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1/2 tsp maple syrup, and remaining 1/4 tsp sea salt in a small bowl. Toss roasted sweet potatoes with kale and dressing until evenly coated.
Frequently asked questions
How long does Golden-Roasted Sweet Potato and Kale Salad take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Golden-Roasted Sweet Potato and Kale Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sweet potatoes from drying out.
Can I substitute ingredients in Golden-Roasted Sweet Potato and Kale Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Golden-Roasted Sweet Potato and Kale Salad for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Golden-Roasted Sweet Potato and Kale Salad vegetarian?
Yes — this recipe is tagged vegetarian, whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
So flavorful and healthy! I'll make this every week. The golden color is gorgeous too.
- ★★★★★
This salad is a game-changer! The honey and lemon dressing was the perfect balance. Made it for a potluck and everyone asked for the recipe.
- ★★★★☆
Great salad, but I found it slightly bland without the dressing. Maybe add more spices?
