Already have an account?
Get back to the
Side Dishes

Roasted Sweet Potato Kale Salad

Sweet spuds roast in the oven to tender perfection for a delicious topper to good-for-you kale.

Serving Size:


Active Time:

40 min.

Total Time:

1 ½ hours


  • 2  sweet potatoes, peeled, diced into 1″ cubes
  • 3 Tbs. olive oil
  • 2 Tbs. Dijon mustard
  • 1 Tbs. orange juice
  • 1 Tbs. honey
  • 1 bunch of kale, stemmed, chopped
  • ½ (5 oz.) pkg. candied pecans, chopped
  • ½  cup thinly sliced red onion
  • ½  cup crumbled goat cheese


  1. Heat oven to 375°F. Line baking sheet with parchment paper. In bowl, combine sweet potatoes, 1 Tbs. olive oil, ½ tsp. salt and ¼ tsp. pepper; transfer to baking sheet. Roast until tender, 40–45 min. Let cool slightly.
  2. In a large bowl, whisk together Dijon mustard, orange juice, honey, ¼ tsp. salt and ¼ tsp. pepper, gradually drizzling in the remaining 2 Tbs. olive oil until combined.
  3. Add kale; toss until fully coated and combined. Top with roasted sweet potatoes, pecans, red onion, and goat cheese. Serve immediately.
Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.