Honey-Roasted Sweet Potato and Kale Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A hearty, sweet-and-savory salad with caramelized sweet potatoes, tender kale, and a tangy lemon-honey dressing. This mediterranean-inspired vegetarian ready in about 40 minutes pairs olive oil, honey, stems removed and chopped kale for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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, peeled and diced into 1/2-inch cubes sweet potatoes
• 1 tbsp olive oil
• 1 tbsp honey
• 4 cups, stems removed and chopped kale
• 1/4 cup, thinly sliced red onion
• 1 tbsp lemon juice
• 1 tsp apple cider vinegar
• 1/2 tsp Dijon mustard
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 2 diced sweet potatoes with 1 tbsp olive oil and 1 tbsp honey on a baking sheet, then roast for 25 minutes until golden and tender, flipping halfway.
2. Step 2: While potatoes roast, massage 4 cups chopped kale with 1 tbsp lemon juice and 1/4 tsp salt for 2 minutes until tender and dark green.
3. Step 3: Whisk together 1 tbsp lemon juice, 1 tsp apple cider vinegar, 1/2 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp pepper to make the dressing.
4. Step 4: In a large bowl, combine roasted sweet potatoes, massaged kale, and 1/4 cup sliced red onion. Drizzle with dressing and toss until evenly coated.