Honey-Lemon Glazed Sweet Potato and Kale Salad
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 salads (vegetarian) ready in about 40 minutes pairs olive oil, salt, black pepper 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Honey-Lemon Glazed Sweet Potato and Kale Salad take to make?
Total time is about 40 minutes (10 min prep + 30 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 Honey-Lemon Glazed 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 olive oil from drying out.
Can I substitute ingredients in Honey-Lemon Glazed 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 Honey-Lemon Glazed Sweet Potato and Kale Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Honey-Lemon Glazed Sweet Potato and Kale Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
