This salad is one of my go-to favorites when I want something hearty but fresh. The sweet roasted sweet potatoes, creamy feta, and crunchy kale are such a perfect match. It’s colorful, filling, and looks just as good as it tastes.
Why I Love This Recipe
This recipe has become a staple at my table, whether for a quick lunch or when friends come over. It’s one of those dishes that looks fancy but is actually so simple to put together.
- The sweet and salty combo is addictive.
- It feels light but still keeps you full.
- You can make parts ahead to save time.
- It’s gorgeous on the table.
Servings and Time
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Macros (per serving, approximate)
- Calories: 310
- Protein: 9g
- Carbs: 34g
- Fat: 16g
- Fiber: 6g
Why This Recipe Works (Quick Science)
- Roasting sweet potatoes brings out their natural sugars, giving them caramelized edges.
- Massaging kale breaks down its tough fibers, making it softer and easier to chew.
- Acid from the vinaigrette helps balance the sweetness of the potatoes and richness of the feta.
Common Mistakes
- Not massaging the kale: It’ll taste too tough and bitter.
- Overcrowding sweet potatoes on the baking sheet: They’ll steam instead of roast.
- Adding dressing too early: Kale can handle it, but sweet potatoes can get soggy.
What You’ll Need
- 2 medium sweet potatoes, peeled and diced into 1-inch cubes
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 bunch kale, stems removed, leaves chopped
- 1 tablespoon olive oil (for kale massage)
- ½ small red onion, thinly sliced
- ½ cup crumbled feta cheese
- ¼ cup toasted pumpkin seeds (pepitas)
- 3 tablespoons olive oil (for dressing)
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Pro Tips
- Cut sweet potatoes evenly so they roast at the same speed.
- Use your hands to really massage the kale—it changes everything.
- Toast pumpkin seeds yourself for more flavor.
- Let sweet potatoes cool slightly before tossing so the feta doesn’t melt too much.
Tools Needed
- Cutting board
- Sharp knife
- Large mixing bowl
- Baking sheet
- Parchment paper
- Small whisk
- Measuring spoons
- Serving bowl
Substitutions and Variations
- Swap feta for goat cheese.
- Use spinach instead of kale (no massage needed).
- Add chickpeas for extra protein.
- Swap pumpkin seeds for sunflower seeds or walnuts.
Make Ahead Tips
- Roast the sweet potatoes up to 2 days ahead.
- Prep kale and store in a sealed container in the fridge.
- Mix the dressing in advance and keep it chilled.
Instructions
Step 1: Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C). Spread 2 medium peeled and diced sweet potatoes on a parchment-lined baking sheet. Toss with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Roast for 20–25 minutes until golden and tender.
Step 2: Massage the Kale
Place 1 bunch of chopped kale (stems removed) in a large bowl. Drizzle with 1 tablespoon olive oil and sprinkle with a pinch of salt. Use your hands to massage the kale for 2–3 minutes until it softens and turns a deeper green.
Step 3: Make the Dressing
In a small bowl, whisk together 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, ¼ teaspoon salt, and ¼ teaspoon black pepper until smooth and emulsified.
Step 4: Assemble the Salad
In a large serving bowl, add the massaged kale, roasted sweet potatoes, ½ small thinly sliced red onion, ½ cup crumbled feta cheese, and ¼ cup toasted pumpkin seeds. Pour the dressing over the top and toss gently to combine.
Step 5: Serve and Enjoy
Taste and adjust seasoning if needed. Serve right away or let it sit for 10 minutes to let the flavors meld together.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Kale holds up well, but the sweet potatoes may soften a little.
- Refresh with an extra splash of vinegar or olive oil before serving again.
What to Serve With
- Grilled chicken or salmon
- A bowl of soup
- Crusty bread on the side
- Roasted chickpeas for a plant-based protein boost
FAQ
Can I make this vegan?
Yes, just leave out the feta or use a vegan cheese.
Can I eat this warm?
Definitely! It’s delicious warm or at room temp.
Do I have to peel the sweet potatoes?
Nope—leave the skin on if you like extra texture and nutrients.
Can I double the recipe?
Yes, just roast the sweet potatoes on two sheets so they crisp up properly.
Conclusion
This Kale Sweet Potato Salad with Feta is colorful, nourishing, and so easy to love. It’s one of those dishes that works for a quick lunch or a special dinner side. I hope you give it a try—then come back and tell me how it went and what twists you added!
