Honey-Lemon Glazed Sweet Potato and Kale Salad

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

A vibrant salad featuring roasted sweet potatoes glazed with honey and lemon, tossed with tender kale and toasted pecans for a regional Southern-inspired dish. This American Southern-inspired salad recipe (vegetarian), ready in about 40 minutes, pairs sweet potatoes, peeled and cubed, olive oil, salt 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 320 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 (about 2 lbs) sweet potatoes, peeled and cubed
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp honey
• 2 tbsp fresh lemon juice
• 6 cups kale leaves, stems removed and torn
• 1/2 cup toasted pecans, roughly chopped
• 1/4 cup red onion, thinly sliced
• 1/3 cup goat cheese, crumbled (optional)

The salad spinner we’d dry the greens in → Best Salad Spinners for 2026: Picks That Actually Dry Greens

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 2 lbs peeled and cubed sweet potatoes with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread sweet potatoes on a rimmed baking sheet in a single layer. Roast for 25 minutes, stirring halfway through, until tender and edges begin to caramelize.
3. Step 3: Remove sweet potatoes from oven and immediately drizzle 2 tbsp honey and 2 tbsp fresh lemon juice over them. Toss gently to glaze while warm.
4. Step 4: In a large salad bowl, massage 6 cups torn kale leaves with a pinch of salt for 2 minutes to soften the leaves.
5. Step 5: Add the honey-lemon glazed sweet potatoes, 1/2 cup toasted chopped pecans, 1/4 cup thinly sliced red onion, and 1/3 cup crumbled goat cheese (if using) to the kale. Toss gently to combine and serve warm or at room temperature.