This kale and sweet potato salad is awesome if you’re looking for a light meal that will fill you up while still tasting great! The sweet potatoes act as a healthy starch to fill you up, the kale and radicchio lettuce bring tons of nutrients, and the pecans give the recipe a nice nutty flavor. The flavors are further complimented by a pomegranate balsamic dressing…. YUM. Whether it is a warm summer night or cold winter evening, it’s a perfect healthy meal! 🙂
This kale and sweet potato salad is very simple and quick to make, with the longest part being cooking the sweet potatoes. It can also be stored in the fridge for up to a week (although it probably won’t last that long ;)). I paired this salad with a store bought blueberry and pomegranate balsamic dressing, but feel free to pair it with any dressing of your choosing! The salad is so simple that almost any dressing will work.
Finally, if you are feeling ambitious, I think that this salad would also taste great if some cooked quinoa was tossed into it! It would give some more texture, substance, taste, and nutrition to the salad! So follow along with me and let’s make a kale and sweet potato salad!
First, you will want to gather all of the ingredients you will need, which can be found listed in the recipe at the bottom of this post! You will need about 1 1/2 pounds of sweet potatoes, which is roughly 4 small sweet potatoes.
Peel the sweet potatoes and then chop them into 1/2 inch cubes.
In a small bowl, toss the cubed sweet potatoes with olive oil, a minced shallot, salt, and pepper.
Spread the sweet potatoes out on a foil lined baking sheet and bake in the oven at 400 degrees for about 30 minutes.
Next you will want to prepare the kale and radicchio lettuce. You can but kale precut or cut leaves of kale yourself. Chop both the kale and radicchio lettuce into small bite-size squares/strips.
After chopping the lettuce up, you will need to do some more work with kale. If you have ever worked with kale in a salad before then you are probably well aware that it can be quite hard and stiff. To fix this problem you will need to massage the kale. This simply entails squeezing the pieces of kale until they start to release their water content and begin to wilt.
Then to assemble the kale and sweet potato salad, grab a large bowl and combine the kale, radicchio lettuce, and sweet potatoes.
Pour the dressing overtop of the salad, and toss until well combined.
Finally, sprinkle some chopped pecans on top, and there you go! Enjoy this wonderfully sweet and earthy kale and sweet potato salad :). Feel free to change the dressing or add some quinoa, and let me know if you do so in the comments!
Find the full recipe detailed below, and you can watch the how to recipe video as well if you want to make this step by step with me!
Kale and Sweet Potato Salad
- 1 1/2 pounds sweet potatoes
- 7 cups chopped kale
- 1 head radicchio lettuce
- 1 small minced shallot
- 1 TBSP extra virgin olive oil
- 1/4 tsp pepper
- 1/4 tsp salt
- 1/2 cup pomegranate balsamic dressing (or dressing of choice)
- chopped pecans for topping (optional)
Peel the sweet potatoes and cut them into 1/2 inch cubes.
In a small bowl or ziploc bag, combine sweet potato cubes, olive oil, salt, and pepper. Toss to coat.
On a tinfoil lined baking sheet, spread out the potatoes.
Bake at 400 degrees for 30 minutes. Turn the potatoes over about halfway through.
Let potatoes cool completely.
If not already done, chop the kale and radicchio into bite size pieces of lettuce.
In a large bowl combine kale, radicchio, and cooled sweet potatoes.
Pour dressing overtop and toss to combine.
Top with pecans (optional).
Leftovers can be stored in the fridge for up to a week :).