Sweet Potato and Kale Salad

By AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

A hearty salad blending roasted sweet potatoes, crisp kale, and a zesty dressing, rooted in Southern comfort food. This Southern-inspired salad recipe (vegetarian), ready in about 55 minutes, pairs sweet potatoes, olive oil, kosher 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 340 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 lbs, cubed sweet potatoes
• 3 tbsp olive oil
• 1 tbsp kosher salt
• 2 cups, massaged kale
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1/4 cup grated Parmesan
• 1/3 cup, chopped pecans

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 400°F. Toss 2 lbs cubed sweet potatoes with 3 tbsp olive oil and 1 tbsp kosher salt. Roast 25-30 minutes until caramelized.
2. Step 2: Whisk 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1 tbsp honey, and 1/2 tsp black pepper for the dressing.
3. Step 3: Toss 2 cups massaged kale with the dressing until coated. Add roasted sweet potatoes and 1/4 cup grated Parmesan.
4. Step 4: Top with 1/3 cup chopped pecans and a drizzle of olive oil.