Best Kale And Sweet Potato Salad With Maple Vinaigrette Dressing

This delicious kale and sweet potato salad is to be enjoyed all year round with bold, fresh, and fruity flavors. You'll be adding this into your list of weekly side dishes!

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Love This Salad?

We'd love to hear from you in the comment section below! Don't forget to save this kale and sweet potato salad to Pinterest, too. You'll be running back to it all year long.

A Note from our Kitchen to Yours

Salads with fresh greens really satisfy my taste buds. I'll often serve a homemade caesar salad as a simple side dish for our dinners during the week. It's easy to make, packed with zesty flavor, and usually gone before the meal is finished. That's a win!

This kale and sweet potato salad is a little more elevated, yet it's worth the few extra minutes of preparation.

Wether you want a more hearty side dish to go with some juicy and flavorful bacon meatloaf or a fun fall harvest salad for a gathering with friends, this green salad with sweet potatoes is good for any occasion.

One of the best times to make this dish, in my opinion, is at the end of summer when gardens are overflowing with brussel sprouts, sweet potatoes, and kale. The best salads are made with garden-fresh ingredients!

Tips to Make A Green Salad With Sweet Potatoes

• A chopped salad is a more enjoyable salad! Cube the sweet potatoes and brussels sprouts pretty small so you get them in every bite. As well as chopping the pecans.
• Don't put the salad dressing in the refrigerator. A room temperature dressing pairs well with the warm roasted veggies. You should, though, store the maple vinaigrette dressing in an airtight non toxic food container, such as a glass mason jar, in the fridge. Let it sit on the counter and come to room temperature before using again.
• Top the salad with salt and pepper when finished. This will help enhance the flavor!
• To break down the grit of the kale, try massaging it in olive oil before adding it to the salad.
• Remove the rib, or the middle, from the leaves of kale. This will make it easier to eat and not so tough.

Why You'll Love This Salad Recipe

It's a flavor explosion in your mouth. It's an earthy, sweet, and savory flavor profile and combination. Topping this salad with feta adds sharp and savory notes, cutting into the sweetness of the cranberries, sweet potatoes, and maple vinaigrette.

The ingredients are meal prep friendly! Make assembly of the salad easier by roasting the brussel sprouts and sweet potatoes ahead of time. Store them in the fridge and simply warm them when it's time to make the salad. Also, chop the pecans beforehand.

It's nutrient dense. A kale and sweet potato salad is truly loaded with health benefits. Kale and sweet potatoes are full of antioxidants to protect the body from illness. Another great benefit is that it's rich in fiber to support gut health and reduce inflammation.

Easily customizable. We've provided you with a salad that's wonderful all on its own, but you can add so much to it! Add protein to it by topping it with grilled salmon or chicken. Make it a higher fat salad by adding avocado or a creamy, yogurt based dressing. The possibilities are endless!

Tools You May Need

Sheet Pan

Large Salad Bowl

Cutting Board

Sharp Knife For Chopping

Ingredients

Sweet Potatoes

Brussel Sprouts

Green Leaf Lettuce

Kale

Candied Pecans

Craisins

Feta

Olive Oil

Dried Rosemary

For the Maple Vinaigrette Dressing

Olive oil

Apple Cider Vinegar

Maple Syrup

Salt

Pepper

Lemon Juice

Lemon Zest

How to Make Kale And Sweet Potato Salad Step-by-Step

First, chop the sweet potato up into really small cubes. Along with slicing the Brussel sprouts in half and then in half again. Try not to cut a lot of the stems of the Brussel sprouts off. Leaving the stem helps it to stay together after sliced.

Place the chopped sweet potatoes and Brussel sprouts onto a sheet pan. Drizzle with olive oil and sprinkle with salt and pepper as well as dried rosemary. Roast at 375 degrees Fahrenheit until the Brussel sprouts are slightly browned and the sweet potatoes are fork tender. Let cool slightly.

Now, assemble the salad. Start by breaking up the kale and green leaf lettuce and placing it onto your serving dish or bowl.

Place the sweet potatoes and Brussel sprouts on top of the leavy greens.

Then, sprinkle with the craisins, pecans, and lastly feta. Isn't the salad beautiful?!

If using the maple vinaigrette, drizzle that on now. I have found that the recipe I linked by Mommy's Home Cooking is the best one! Enjoy while still warm!

TIP: This salad is also so great to meal prep! It has been on my meal prep schedule. I keep my roasted sweet potatoes and brussel sprouts separate so I can heat them up before tossing them on the salad and it can be enjoyed warm. I would also keep the pecans separate so they don't get wet from absorbing the moisture of the greens and sitting in your fridge. Topping this salad with chicken is also a go to for us for some protein.

Kale and Sweet Potato Salad FAQs

What goes well with sweet potatoes in salad?

The nice thing about adding sweet potatoes in a salad is that it has so many versatile pairings. We love the flavors and textures of the pecans, feta, craisins, and brussels sprouts in this salad. Sweet potatoes add a slight sweetness as well as a creaminess to the salad.

What protein pairs well with sweet potatoes?

If you want to add some protein to this salad to make it more filling, try adding some grilled chicken to it.

What are some common mistakes making kale salad?

When making kale salad, there are a few things to do to ensure the best outcome. Things that most people miss! One is making sure you remove the rib from the leaves of the kale. The rib is so hard to chew. The second is chopping it small enough to make it easier to eat.

Let's chat in the comments!

What other ingredients did you add to this recipe? Let us know your thoughts in the comment section below!