Sweet Potato Kale Salad Recipe
This Sweet Potato Kale Salad combines tender roasted sweet potatoes, fresh kale, crunchy almonds, and red onion with a creamy lemon-Dijon dressing. Colourful, nutritious, and easy to prepare, it makes a delicious light lunch or healthy side dish for any meal.
Equipment
- 1 Large Baking Tray
- 1 Baking Paper
- 1 Large Mixing Bowl
- 1 Small Mixing Bowl
- 1 Sharp Chef’s Knife
- 1 Chopping Board
- 1 Serving Bowl -
Ingredients
For The Salad
- 6 cups finely shredded kale
- 750 g sweet potato
- 1½ small red onions
- ⅓ cup roasted almonds
- 1 tablespoon extra virgin olive oil
For The Creamy Dressing
- ¾ cup full-fat Greek-style yoghurt
- ⅓ cup whole-egg mayonnaise
- 1½ tablespoons extra virgin olive oil
- 1½ tablespoons fresh lemon juice
- 1½ teaspoons Dijon mustard
- 2 teaspoons honey
- Sea salt to taste
- Freshly ground black pepper to taste
Instructions
Step 1: Prepare The Oven And Tray
- Preheat the oven to 200°C fan.
- Line a large baking tray with baking paper.
- Ensure there is enough space to spread the sweet potato in a single layer.
Step 2: Roast The Sweet Potato
- Peel and cut the sweet potato into approximately 2.5cm cubes.
- Place the cubes on the prepared tray.
- Drizzle with olive oil and season lightly with salt and black pepper.
- Toss until evenly coated.
- Roast for 25–30 minutes, turning halfway through.
- Cook until tender and lightly golden.
- Allow to cool slightly.
Step 3: Prepare The Kale
- Remove the tough central ribs from the kale.
- Stack, roll and finely slice the leaves into ribbons.
- Place the kale in a large mixing bowl.
- Massage gently for 2–3 minutes until softened.
- Add a small amount of olive oil and salt first if desired.
Step 4: Add The Onion
- Peel and halve the red onions.
- Slice them as thinly as possible.
- Add them to the kale and toss lightly.
- For a milder flavour, soak the sliced onion in cold water for 15–20 minutes, then drain thoroughly.
Step 5: Make The Creamy Dressing
- Add the Greek-style yoghurt, mayonnaise, olive oil, lemon juice, Dijon mustard and honey to a small mixing bowl.
- Whisk until smooth and creamy.
- Season with salt and black pepper.
- Taste and adjust the lemon, honey or mustard if needed.
Step 6: Bring The Salad Together
- Pour the dressing over the kale and onion.
- Toss thoroughly until evenly coated.
- Add the slightly cooled roasted sweet potato.
- Gently fold it through the kale to keep the cubes intact.
- Scatter the chopped roasted almonds over the top.
- Transfer the Sweet Potato Kale Salad to a serving bowl and serve.
Notes
- 🍠 Roast The Sweet Potato: Cut the sweet potato into evenly sized cubes so they cook at the same rate and develop delicious golden, caramelised edges.
- 🥬 Massage The Kale: Gently massage the shredded kale for 2–3 minutes to soften the leaves and make the Sweet Potato Kale Salad more tender and enjoyable.
- 🍋 Balance The Dressing: Taste the lemon-Dijon dressing before adding it to the salad and adjust the honey, lemon juice, salt, or mustard to suit your preference.
- 🌰 Keep The Almonds Crunchy: Add the almonds just before serving, especially if preparing the salad ahead, to maintain their satisfying crunch.
- 🥗 Cool Before Combining: Allow the roasted sweet potato to cool slightly before folding it through the kale to prevent the leaves from becoming overly wilted.
- ❄️ Store Properly: Keep leftovers refrigerated in an airtight container and enjoy within 2–3 days for the best texture and flavour.