Roasted Sweet Potato is the star of this hearty and colorful salad, bringing natural sweetness and a touch of smokiness to every bite. Paired with fresh kale, crunchy pepitas, and a warm ginger dressing, this salad is both nourishing and satisfying. It’s a perfect option for a wholesome lunch, a vibrant side dish, or even a light dinner. The balance of tender roasted sweet potatoes with the zing of ginger makes this recipe a standout for both flavor and texture. You’ll love how simple it is to prepare while still feeling like a restaurant-worthy dish.
Table of Contents
Why You’ll Love This Smoky Sweet Potato Kale Salad 🥗✨
- Bold Flavors – Smoky roasted sweet potatoes meet zesty hot ginger dressing for the perfect balance of sweet, savory, and tangy.
- Nourishing & Wholesome – Packed with fiber, vitamins, and healthy fats to keep you energized and satisfied.
- Easy to Make – Simple steps and minimal ingredients mean you can whip it up in under an hour.
- Versatile – Enjoy it warm as a main dish, or serve it chilled as a colorful side at gatherings.
- Crowd-Pleaser – Even non-salad lovers will be hooked on the smoky-sweet flavor combo.
Ingredients
- For the Roasted Sweet Potatoes
- 2 medium sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
- For the Kale Base
- 6 cups fresh kale, stems removed and leaves chopped
- 1 teaspoon olive oil (for massaging)
- For the Pepitas
- ¼ cup roasted pepitas (pumpkin seeds)
- Optional: sunflower seeds or chopped nuts for crunch
- For the Hot Ginger Dressing
- 2 tablespoons toasted sesame oil
- 1 tablespoon olive oil
- 1 small shallot, finely diced
- 1 tablespoon fresh ginger, grated
- 1 garlic clove, minced
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey (or maple syrup for vegan option)
Instructions
- Prepare the Sweet Potatoes
- Preheat your oven to 425°F (220°C).
- Toss the diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper.
- Spread them evenly on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
- Make the Hot Ginger Dressing
- In a small saucepan, warm the sesame oil and olive oil over medium heat.
- Add the shallot, ginger, and garlic; sauté for 1–2 minutes until fragrant.
- Remove from heat, then whisk in apple cider vinegar, soy sauce, and honey. Set aside.
- Massage the Kale
- Place chopped kale in a large bowl.
- Drizzle 1 teaspoon olive oil and a tablespoon of the dressing over it.
- Massage the leaves with your hands for 2–3 minutes until they soften and darken in color.
- Assemble the Salad
- Add roasted sweet potatoes to the kale.
- Pour over more hot ginger dressing and toss gently.
- Sprinkle with roasted pepitas (or other nuts/seeds).
- Serve warm or at room temperature.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
Nutrition Facts (per serving, approx.)
- Calories: 260
- Protein: 5g
- Carbohydrates: 35g
- Dietary Fiber: 6g
- Sugars: 9g
- Fat: 12g
- Saturated Fat: 2g
- Sodium: 280mg
Roasted Sweet Potato Kale Salad with Hot Ginger Dressing
A hearty, nutrient-packed salad with smoky roasted sweet potatoes, crisp kale, and a warm ginger dressing. Perfect as a main dish or side.
Ingredients
Equipment
Method
- Prepare the Sweet Potatoes
- Preheat your oven to 425°F (220°C).
- Toss the diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper.
- Spread them evenly on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
- Make the Hot Ginger Dressing
- In a small saucepan, warm the sesame oil and olive oil over medium heat.
- Add the shallot, ginger, and garlic; sauté for 1–2 minutes until fragrant.
- Remove from heat, then whisk in apple cider vinegar, soy sauce, and honey. Set aside.
- Massage the Kale
- Place chopped kale in a large bowl.
- Drizzle 1 teaspoon olive oil and a tablespoon of the dressing over it.
- Massage the leaves with your hands for 2–3 minutes until they soften and darken in color.
- Assemble the Salad
- Add roasted sweet potatoes to the kale.
- Pour over more hot ginger dressing and toss gently.
- Sprinkle with roasted pepitas (or other nuts/seeds).
- Serve warm or at room temperature.
Notes
Make vegan by swapping honey with maple syrup.
Store leftovers in an airtight container for up to 2 days.
Add chickpeas, quinoa, or chicken for extra protein.
Tips & FAQs
Tips for Best Results
- Cut the sweet potatoes into even-sized cubes so they roast evenly.
- Don’t skip massaging the kale—it softens the leaves and improves flavor.
- If you like extra crunch, toast the pepitas in a dry skillet for 2–3 minutes before adding.
Variations
- Make it vegan: swap honey for maple syrup.
- Add protein: grilled chicken, chickpeas, or quinoa make this salad a full meal.
- Switch up the greens: baby spinach or arugula also work well.
FAQs
- Can I make this ahead? Yes! Roast the sweet potatoes and prep the dressing in advance. Assemble right before serving.
- What if I don’t have fresh ginger? Use ½ teaspoon ground ginger, though fresh gives the best flavor.
- How long does it keep? Store leftovers in an airtight container in the fridge for up to 2 days.
Conclusion
This Roasted Sweet Potato Kale Salad is a simple yet flavor-packed recipe that works for any season. The smoky sweet potatoes pair perfectly with tender kale, while the hot ginger dressing adds a warm, zesty kick. It’s versatile enough to serve as a side dish for dinner or a light, wholesome lunch. With just a few fresh ingredients and pantry staples, you can create a salad that’s as nourishing as it is delicious.
Love delicious inspiration? Follow me on Pinterest (opens in a new tab) for quick dinners, baking ideas, and meal-prep tips!
More Posts
Bite-sized cheesecakes with creamy white chocolate and fresh kiwi—perfectly refreshing treats.
Read More →
No-bake pumpkin energy bites packed with cozy spice, oats, and wholesome goodness.
Read More →
Tangy sourdough meets pumpkin spice for a loaf that’s perfect for fall mornings.
Read More →
Gooey marshmallow, chocolate, and pumpkin-spiced dough—your new favorite fall cookie.
Read More →
Soft pumpkin muffins with a luscious cream cheese swirl—perfect for breakfast or snacks.
Read More →