Fall-inspired kale salad with roasted sweet potatoes and sliced pear. This salad is loaded with feel-good ingredients, and can even be made a couple of days in advance for an easy meal prep!
Kale Salad with Roasted Sweet Potatoes
The fall weather always has me craving all the kale salads. They’re so hearty and delicious, and can stay fresh in the fridge for 2-3 days.
This roasted sweet potato salad is mixed with sliced pears, dried cranberries, pumpkin seeds and crumbled feta cheese. It’s tossed in a simple honey dijon dressing, and truly tastes like fall in one bite.
I love preparing this salad for a simple work week lunch. I usually top it with canned chickpeas, or any extra protein we have left from the night before.
It’s a delicious combination of sweet and savory!
What you’ll need to make this fall salad
This salad is 100% customizable, so feel free to add in any additional ingredients! Here’s what you’ll need:
- Kale
- Pears- or apples would pair well too
- Roasted sweet potato
- Dried cranberries, for an added sweetness
- Crumbled feta cheese, or goats cheese
- Pumpkin seeds, or chopped walnuts for an added crunch
The kale is massaged in a simple honey dijon dressing. Massaging it first in the dressing helps soften it, making it easier to chew and digest.
The flavors in this salad work so well together, and make for the perfect satisfying meal.
This salad is easy to make, flavorful, and the perfect fall recipe! I can’t wait for you guys to try it.
More kale salads you’ll love:
Chopped Kale Salad with Sesame Tahini Dressing
Balsamic Date Kale Salad with Fried Halloumi
Fall Harvest Kale Salad with Roasted Brussels Sprouts
Kale Salad with Roasted Sweet Potato and Pears
Ingredients
- 5 -6 oz chopped kale
- 1 large sweet potato
- 1 pear, sliced or chopped
- 1/2 cup crumbled feta cheese
- 1/3 cup pumpkin seeds
- 1/4 cup dried cranberries
- 1 tbsp olive oil
- 1/2 tsp cinnamon
- 1/2 tsp salt
Honey Dijon Dressing
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1 tbsp dijon mustard
- 1 clove garlic, crushed
- Salt & pepper
Directions
- Preheat the oven to 350 F
- Chop the sweet potato into small cubes and toss it with the olive oil, cinnamon and salt. Bake for 35 minutes, flipping halfway through.
- While that bakes, prepare the dressing by whisking the ingredients together, or shaking them in a jar.
- Add the chopped kale to a large salad bowl and massage the dressing into the kale. Let that sit while the sweet potato cooks.
- Once the sweet potato is ready, add it to the kale with the pumpkin seeds, feta, dried cranberries and pumpkin seeds.
- Toss everything together to combine and enjoy. Leftovers will stay fresh in the fridge for up to 3 days.
I have made this numerous times and have swapped out honey for the maple syrup, apple for the pear, pecans for the pumpkin seeds, and have omitted the feta for vegan friends. Regardless how I make it, people love it. Also, it’s really good the next day if you have leftovers.
Absolutely delicious! The perfect salad – ate it all in one go, even though I made enough for leftovers. There’s crunch, sweetness, creaminess and tang. Perfectly balanced.
Thank you, Manpreet!