Roasted Sweet Potato Kale Salad with creamy almond butter dressing, pomegranate, and pumpkin seeds. This fall-inspired salad is equal parts hearty and healthy. Serve alongside your protein of choice, or add quinoa, chickpeas, or shredded chicken for a well-rounded meal. 
If you’re still experiencing some warm temperatures, yet craving fall foods, this recipe is for you.
The sweet, tanginess of the almond butter dressing softens the bitter edge of kale and adds a mighty mouthfeel to the salad. For an allergy-friendly alternative, tahini also works beautifully in the dressing.
Perhaps the best part of this salad is that it gets better with age, so don’t be afraid to make a big bowl tonight and eat the rest for lunch tomorrow. The dressing will continue to seep into the kale and sweet potatoes, but you don’t need to worry about anything getting soggy. Kale and root veggies are tough – they can handle it!
You can enjoy this salad as is, or add a scoop of quinoa, chickpeas, or shredded chicken for extra staying power. Each bowl boasts a lofty amount of dietary fiber, as well as vitamins A, C, and K, and potassium.
How to Make Sweet Potato Kale Salad
This recipe features some of the season’s most pristine produce. However it’s also super versatile and forgiving, so don’t worry if you’re missing one or two ingredients.
The Ingredients
- Kale: The earthy flavor of kale plays against the sweetness of the potatoes beautifully in this recipe. Even if you’re not the biggest fan of kale, trust me it SHINES in this salad. I suggest using either lacinato or green curly kale.
- Sweet Potatoes: A rich source of vitamin A and potassium, sweet potatoes add heft and natural sweetness to the salads. I choose to peel my sweet potatoes, however you can choose to leave the skin or partially peel them.
- Spices: A mix of chili powder, garlic powder, and smoked paprika balance the sweetness of the potatoes with a spicy edge.
- Almond Butter: Look for smooth, creamy almond butter (my go-to brand is Trader Joe’s) for easy mixing. Alternatively, you can use tahini.
- Lemon Juice: To brighten the dressing, fresh lemon juice is a must!
- Oil: Prepare to use a fair amount of extra virgin olive oil to roast the sweet potatoes, as well as massage the kale leaves. For the dressing, I like to add a jolt of toasted sesame oil for rich, nutty flavor.
- Toppings: I love using a mix of pomegranate arils for a pop of juicy sweetness, as well as toasted pumpkin seeds. Chopped fresh figs are also a wonderful compliment, as are toasted pecans and/or walnuts.
The Directions
Step 1: Roast the Sweet Potatoes
Combine sweet potatoes, 2 Tbsp. of the olive oil, chili powder, garlic powder, smoked paprika, and salt on a large, rimmed baking sheet. Toss well to coat. Bake for 30 minutes, tossing once halfway through. 
Step 2: Prepare the Almond Butter Dressing
In a medium bowl, combine almond butter (or tahini), lemon juice, maple syrup, ground ginger, cayenne, salt, and sesame oil; stir well. Gradually add 2 to 3 Tbsp. water to thin out to desired consistency. 
Step 3: Massage the Kale
Place kale in a large bowl, and add 1 to 2 Tbsp. of olive oil, plus 1/4 tsp. salt. Use your hands to massage the oil and salt into the kale leaves for about 30 to 45 seconds, until they soften. Add half of the dressing, and toss to coat.
Step 4: Assemble the Salad
Transfer kale to a serving platter, and scatter roasted sweet potatoes overtop. Garnish with pomegranate arils and toasted pumpkin seeds. Drizzle remaining dressing overtop.
What to Serve with Sweet Potato Kale Salad:
This salad is hearty and filling enough to stand on its own, though also pairs well with a multitude of dishes. For more staying power, add quinoa, chickpeas, or shredded rotisserie chicken.
Or, serve as is with one of these options:
- Salmon Burgers: The ultimate salmon burgers with lemon-caper yogurt spread and crunchy fennel slaw.
- Veggie Sandwiches: You can’t beat these crispy eggplant sandwiches with tomato-tarragon relish and herb-y mayo!
- Tomato Soup: This creamy tomato-basil soup features fresh tomatoes, basil, and garlic, topped with tomato-corn salsa.
- Shrimp Cakes: Pan-seared, tender Thai Shrimp Cakes with a golden panko crust served with creamy Chili Aioli.
Make-Ahead and Storage Tips:
- Make-Ahead: Prep the almond butter dressing up to 3 days in advance and store in an airtight jar in the fridge. You can also roast the sweet potatoes up to 1 day ahead.
- Store: Refrigerate leftover salad for up to 3 days.
More Kale Salad Recipes
Blueberry Kale Salad with Caesar Dressing and Smoky Chickpeas
Vegan Kale Caesar with Tempeh Crumbles
30 Minute Loaded Quinoa Taco Salad
If you give this recipe a try, snap a pic and tag #dishingouthealth so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates.
Sweet Potato Kale Salad with Almond Butter Dressing
Equipment
- Large rimmed baking sheet
- Mixing bowls
Ingredients
- 4 cups peeled and cubed sweet potatoes (from 2 medium sweet potatoes)
- 3 Tbsp. extra-virgin olive oil, divided
- 3/4 tsp. kosher salt, divided
- 1 tsp. chili powder
- 3/4 tsp. garlic powder
- 1/2 tsp. smoked paprika
- 1 large bunch (or 2 small bunches) lacinato or green curly kale, ribs and stems removed, roughly chopped
- 1/4 cup pomegranate arils
- 3 Tbsp. roasted pumpkin seeds (pepitas)
- Optional for added protein: a scoop of cooked quinoa, chickpeas, or shredded rotisserie chicken
Creamy Almond Butter Dressing
- 3 Tbsp. smooth, creamy almond butter (sub tahini)
- 2 Tbsp. fresh lemon juice
- 2 tsp. maple syrup
- 1/2 tsp. ground ginger
- 1/4 tsp. cayenne pepper (sub black pepper)
- 1 tsp. toasted sesame oil
- 1/4 tsp. salt
Instructions
- Preheat oven to 425ºF.Combine sweet potatoes, 2 Tbsp. of the olive oil, chili powder, garlic powder, smoked paprika, and 1/2 tsp. salt on a large, rimmed baking sheet. Toss well to coat. Bake for 30 minutes, tossing once halfway through.
- While the sweet potatoes roast, prepare Almond Butter Dressing by combining all dressing ingredients in a medium bowl; mix well to combine. Gradually add 2 to 3 Tbsp. water to thin out to desired consistency.
- Place kale in a large bowl, and add remaining 1 Tbsp. of olive oil and 1/4 tsp. salt. Use your hands to massage the oil and salt into the kale leaves for about 30 to 45 seconds, until they soften. Add half of the dressing, and toss to coat.
- Transfer kale to a serving platter, and scatter roasted sweet potatoes overtop. Garnish with pomegranate arils and toasted pumpkin seeds. Drizzle remaining dressing overtop.
Notes
- Make-Ahead: Prep the almond butter dressing up to 3 days in advance and store in an airtight jar in the fridge. You can also roast the sweet potatoes up to 1 day ahead.
- Store: Refrigerate leftover salad for up to 3 days.
Nutrition
This recipe is so easy and delicious! Omitted pomegranate and added almonds with the pepitas. YUM!
Hi Jessica – I’m so glad you enjoyed this one! Thank you for taking the time to leave a review!
This is seriously the best salad I have ever had! I’m obsessed and I’ve made it twice this month already. Thank you for another tasty and healthy recipe!!!!
Hi Melissa – I’m so glad you love this one! Thank you so much for taking the time to leave a review!
I love the dressing. This was so enjoyable to eat. Thank you.
So glad you enjoyed it, love! Thank you for taking the time to leave a review!
Made this to take for lunch today. The best kale salad. I only added some baked tofu for extra protein.