0

Sweet Potato Salad – I Heart Naptime


Sweet potato salad is both impressive and crave-worthy! It’s a bowl full of incredible flavors and textures made with kale, roasted sweet potatoes, avocados, pecans, feta, and cranberries, tossed in a homemade balsamic glaze. It all comes together so beautifully!

sweet potato salad in white bowl

A Satisfying Sweet Potato Salad

Salad has never really been thought of as comfort food before, but maybe it’s high time we commence! A lovely salad like this is one I keep coming back to, especially when I’m looking for a fast, fresh, and healthy dinner idea that just happens to taste incredible!

Sweet potato salad is gluten-free, nutrient-dense, and loaded with good fats, vitamins, minerals, and antioxidants. It’s a kind light addition to any potluck or BBQ menu. I mean, we don’t always have to bring dessert, right?

This is a meal on its own and has so many earthy flavors but my favorite part about the entire dish has got to be the warmth of the sweet potatoes balanced by the cold salad. It’s just the great combination!

close up of roasted sweet potatoes on baking sheet

Tips for Roasted Sweet Potato Salad

  • Massage the kale. Kale on its own is quite tough and bitter, so knowing how to massage kale helps to break down the fibers and tenderize the leaves making it easier to chew. Some people say that if you chop up your kale small enough there’s no need to massage it. I’m not one of those people. I like to massage it no matter what!
  • Toasting the pecans brings out a nuttier, crispier texture which is kind but completely optional.
  • Roast the sweet potatoes until they are kind and tender on the inside and have those caramelized slightly charred edges for flavor. It adds another element of flavor.
  • Easily double or triple this recipe for a large crowd. Present it in a large bowl and then share. It’s too pretty not to show it off first!
  • Enjoy as a side dish or a main dish, it works for both.
sweet potato salad in bowl on counter

Variations

  • Sweet potatoes. Roasted butternut squash or pumpkin can be used in place of sweet potatoes. This is especially true in the winter months!
  • Nuts. Substitute pecans for walnuts, slivered almonds, or roasted pumpkin seeds. For a sweet twist try homemade candied pecans.
  • Fruit. Add fresh fruit like diced apples or pears. Or swap the dried cranberries for raisins or pomegranate seeds (aka arils).
  • Greens. Instead of kale, you can use baby spinach, arugula, or a spring mix.
  • Dressing. There is so much going on in this salad that all it needs is a drizzle of olive oil and balsamic or apple cider vinegar. However, if you want to make a balsamic dressing or balsamic glaze, you should!
  • A sweet dressing. As delicious as this is with the tang of a vinegar-based dressing, the nuts, cranberries, and sweet potato would all pair nicely with a sweet dressing made from either maple syrup or honey with perhaps a small fresh lime juice.

Make Ahead

This salad is top eaten right away once it has been assembled but there are ways to prepare parts of it ahead of time. Cut the avocado, toast the pecans, and even chop the apple if you drizzle it with lemon juice to keep it from turning brown. Chop, wash, and dry your kale too! Keep everything stored separately covered in the fridge, and assemble when alert.

sweet potato salad in bowl

More Healthy Salad Recipes:

Sweet Potato Salad

Sweet potato salad is both impressive and crave-worthy! It’s a bowl full of incredible flavors and textures made with kale, roasted sweet potatoes, avocados, pecans, feta, and cranberries, tossed in a homemade balsamic glaze. It all comes together so beautifully!

Prep Time: 20 mins

Total Time: 20 mins

  • 1/4-1/2 cup pecans , more as desired

Roasted Sweet Potatoes

  • 2 medium sweet potatoes
  • 1 -2 Tablespoons extra-virgin olive oil
  • 1/2 teaspoon teaspoon kosher salt
  • 1/4 teaspoon black pepper

Salad

  • 8 cups kale , washed and chopped into small pieces
  • 1 avocado , diced
  • 1/2 cup dried cranberries
  • 1-2 ounces feta cheese , or goat cheese
  • Balsamic glaze or vinegar , for serving
  • flake sea salt , for serving
Nuts: You can substitute the pecans for almonds, walnuts or pumpkin seeds. For a delicious addition, try using these candied pecans
Fruit: You can substitute the apple for pear or dried cranberries for pomegranate seeds.
Greens: You could also substitute the kale for spinach or a spring mix. 
Dressing: I usually just add a drizzle of olive oil and balsamic vinegar. However you can use whichever dressing you prefer. This balsamic dressing or vinaigrette would be a great addition. 

Calories: 101kcal | Carbohydrates: 12g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 66mg | Potassium: 431mg | Fiber: 1g | Sugar: 3g | Vitamin A: 8583IU | Vitamin C: 85mg | Calcium: 130mg | Iron: 1mg


Leave a Reply

Your email address will not be published. Required fields are marked *