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–+ servings

Roasted Sweet Potato & Kale Fall Salad

I always keep some baked sweet potatoes in my refrigerator, so putting this salad together was super-easy. It’s a great salad for fall or winter because it’s served warm!

  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Allergens: Nuts
  • Servings: 2

Ingredients

Sweet Potatoes

  • 2 medium sweet potatoes (scrubbed, cut into 1/2-inch chunks)
  • 1 tablespoon olive oil
  • 3/4 teaspoons kosher salt
  • 1/4 teaspoon ground black pepper

Kale

  • 1 1/2 tablespoons olive oil
  • 1 bunch bunch kale (washed, de-stemmed, coarsely chopped)
  • 2-3 cloves garlic (minced)
  • Kosher salt (to taste)
  • 1/4 cup pine nuts (toasted)
  • 1/2 tablespoon red pepper chili flakes

Instructions

  1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

  2. In a large bowl, combine the sweet potatoes, olive oil, salt, and pepper. (When picking out sweet potatoes at the store, make sure they are firm, and look carefully to ensure there are no signs of decay or cracking. Store them in a cool, dry, well-ventilated container -- sweet potatoes are more perishable than you think! I try to use mine within a week or so.)

  3. Spread the potatoes in an even layer on the baking sheet and roast for about 1 hour, tossing occasionally, or until they're soft. (To help maintain nutrients, boiling or steaming sweet potatoes are also good cooking methods.)

  4. In a large skillet, heat the oil over medium heat then add kale, tossing frequently until wilted (about 4-6 minutes).

  5. Add the garlic and salt, and mix for an additional 2-3 minutes.

  6. Add the red chili pepper flakes and stir to combine. Remove from heat and set aside.

  7. In a separate pan, dry roast the pine nuts (without oil) until they’re lightly golden and fragrant (about 1 minute).

  8. In a large salad bowl, mix the cooked kale with baked sweet potatoes, then garnish with the toasted pine nuts and serve immediately.

Bon appétit!

Pro Tips: Save time by baking the sweet potatoes 1-2 days in advance, then store them in an airtight container in the refrigerator and simply add them to the kale salad when you’re ready to make this dish. (You can also freeze cooked sweet potatoes for up to 1 year -- after they cool, put them in an airtight container or freezer bag and add a few drops of lemon juice to keep their vibrant color!) You can also toast and keep the pine nuts in your pantry for up to 1 week in a Ziploc bag.

More Uses for Sweet Potatoes: Try adding cooked and diced sweet potatoes to a soup or a hash with some sliced onions, or cut them into wedges and roast them with a pinch of sea salt for some scrumptious sweet potato fries. If you plan on eating the sweet potato skins, which are loaded with antioxidants and other nutrients, be sure to scrub them well, then eat them raw by slicing them into strips and adding them to a platter with other raw veggies and a yummy dip like my Hummus Dip. And, the next time you make a smoothie, consider throwing some diced or grated sweet potatoes in there instead of apples. Yum!