Roasted Sweet Potato and Kale Salad with Chipotle Dressing

Nutritious and filling, this roasted sweet potato and massaged kale salad features pepitas and a smokey chipotle balsamic vinaigrette. This delicious, easy salad makes for the perfect vegan lunch or complete meal for any diet with a few additional toppings. 

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Best Sweet Potato Kale Salad - Vegetarian, Vegan, Paleo, Dairy-free, Gluten-free, Whole Food, Plant-based

I am desperately trying to get more plants into my diet right now, and while I do love a good filling salad, many salads leave you hungry again in about an hour. Kind of like Chinese take-out. I never want a heavy lunch, but I do want something that will keep me from wandering into the kitchen before dinner time.

This Roasted Sweet Potato and Kale Salad makes the perfect plant-based lunch! Roasted sweet potatoes and massaged raw kale are mixed with a smoky chipotle dressing and topped with pepitas. Simple and delicious. 

You can easily add a number of protein options and other fun mix-ins, but these basic ingredients and uncomplicated flavors are wonderful on their own. But the unifying element is the smoky, slightly spicy chipotle dressing. Chipotle peppers and balsamic vinegar create a wonderful dressing that pairs perfectly with the natural sweetness of caramelized sweet potatoes. 

This filling vegan salad can easily be enjoyed on its own for a plant-based lunch (try my Roasted Eggplant Hummus on the side with a pita), or paired alongside your favorite main course as a delicious side dish. This kale and sweet potato salad would be the perfect paleo dinner option served with this Ancho Chili Rubbed Skirt Steak.

How to Make Roasted Sweet Potato Kale Salad

Ingredient Notes

Sweet Potatoes. For this recipe, you want sweet potatoes, not yams. In the United States, these are lumped into the same category; however, sweet potatoes and yams are not the same root vegetable. Look for reddish-brown skins instead of brown, bumpy skin. The yam is closer to a yucca with a starchy, not sweet taste. 

Kale. You can use either curly kale or lacinato (dinosaur or Tuscan) kale. I personally prefer lacinato, because it is more delicate and tender than curly. But since you are massaging the raw kale for this salad, you’ll get a nice result with either.

Pepitas. Fun fact:  Pepitas and pumpkin seeds are not actually the same thing. Pepitas come from a hull-less pumpkin, so the seed is tender, while pumpkin seeds have a hull and are often more fibrous and tough to chew. Pepitas are green and do not require shelling to eat.

Extra-virgin Olive Oil. It’s tempting to use whatever oil you have in the pantry, but because this salad is mostly raw, you want to select extra-virgin olive oil for the chipotle dressing. Lighter and more flavorful than olive oil, this oil will blend nicely in the dressing and complement the flavor of the sweet potatoes and kale. Do not use canola, vegetable, or other neutral tasting oils as they are too heavy and often processed with unsavory chemicals.

Directions

To make this salad with sweet potato and kale, 

Preheat oven to 425 degrees. Toss sweet potato cubes with oil and seasonings. Spread evenly on a baking sheet and roast for 20-25 minutes, tossing every 10 minutes to prevent burning and ensure caramelization. Remove from oven and cool to room temperature.

While potatoes cool, make the chipotle dressing. Combine the listed ingredients in a blender jar or food processor. Process until smooth. Taste and adjust salt if needed. Refrigerate if not using immediately. You can make this dressing ahead; just shake well before using.

In a large mixing bowl, add chopped kale. Top with lemon juice and some of the dressing. With clean hands, knead the kale for 2-3 minutes until kale is infused with the lemon and dressing. Sprinkle with salt.

Add sweet potatoes, pepitas, and additional dressing. Toss until well-combined. Garnish with additional pepitas, or see Recipe Variations below for more fun mix-ins.

Serve immediately, or chill in the refrigerate. Store any leftovers in an airtight container. Leftovers are best if consumed within two days.

Recipe Tips, Tricks, and FAQs

How do I massage kale? Massaging kale helps to create a softer, more digestible leafy green. Because this portion of the salad is raw, you’ll find that massaging the kale creates a milder flavor as well, and helps to break down the otherwise tough vegetable. Remove the leafy portion of the kale, discard the stems, and chop into bite sized pieces. Add the kale to a large bowl, top with 2 tsp lemon juice, and 1-2 tbsp of the chipotle dressing. With clean hands, knead the kale for 2-3 minutes until kale is infused with the lemon and dressing. Sprinkle with salt and set aside as you finish up the rest of the roasted sweet potato kale salad ingredients.

Recipe Adaptations

• If you eat dairy products, add feta, goat, or blue cheese crumbles.
• Toast the pepitas before adding to the salad to enhance the smoky flavor from the chipotle dressing.
• Add grilled steak, salmon, or rotisserie chicken to make this a complete meal for meat-eaters. For plant-based protein, add cooked (or crispy!) chickpeas or hemp hearts.
• For a low carb option, use cubed, roasted butternut squash or pumpkin instead of sweet potatoes.

Other Filling Plant-based Salads you’ll love

• Roasted Cauliflower & Brussels Sprouts with Sauce Verte
• Mediterranean Quinoa Salad
• Cauliflower Tabbouleh
• Rainbow Veggie Salad with Lemon Vinaigrette
• Summer Squash Cauliflower Rice Salad with Hazelnuts and Lemon

Yield: 4

Roasted Sweet Potato Kale Salad with Chipotle Dressing

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Nutritious and filling, this roasted sweet potato and massaged kale salad features pepitas and a smokey chipotle balsamic vinaigrette.

Print

Ingredients

• 4 cups sweet potatoes, peeled and cut into 1/2 inch cubes
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 bunch kale (about 6 cups)
• 2 tsp lemon juice
• 1/4 cup pepitas

Chipotle Dressing

• 1/2 cup extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1 canned chipotle chili in adobo
• 1 tsp adobo canning sauce
• 1 garlic clove
• 1/4 tsp oregano (Mexican, preferred)
• 1/4 tsp salt

Instructions

Preheat oven to 425 degrees. Toss sweet potato cubes with oil, cumin, salt and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, tossing every 10 minutes to prevent burning and ensure caramelization. Remove from oven and cool to room temperature.

While potatoes cool, make the chipotle dressing. Combine the oil, vinegar, chili, canning sauce, garlic, oregano, and salt in a blender jar or food processor. Process until smooth. Taste and adjust salt if needed. Refrigerate if not using immediately.

In a large mixing bowl, add chopped kale. Top with 2 tsp lemon juice, and 1-2 tbsp of the chipotle dressing. With clean hands, knead the kale for 2-3 minutes until kale is infused with the lemon and dressing. Sprinkle with salt.

Add sweet potatoes, pepitas, and additional dressing. Toss until well-combined. Garnish with additional pepitas, or see Recipe Variations for more fun mix-ins. Serve immediately, or chill in the refrigerate. Store any leftovers in an airtight container. Leftovers are best if consumed within two days.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 433Total Fat: 24gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 471mgCarbohydrates: 53gFiber: 9gSugar: 10gProtein: 7g

Nutrition is provided as a courtesy and calculated to the best of my ability using online databases. It is suggested that you perform your own check to ensure that a recipe fits within the scope of your dietary needs.

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