Roasted Sweet Potato+ Kale Salad

Roasted Sweet Potato+ Kale Salad

After the success of my kale salad (with buffalo tofu bites), I was encouraged to find more enjoyable salad combinations. Salads have always been a little of a sore spot for me because the ones I was eating were a bit bland.

You know… iceberg lettuce, croutons, shredded cheese, a few veggies, chicken, and a creamy dressing. Super basic. Nothing exciting. Because of one too many of these salads, I’ve grown to steer clear of anything of the sort. Throughout my plant-based journey I’ve revisited foods I haven’t traditionally enjoyed. Including the wide world of salads.

Roasted Sweet Potato+ Kale Salad

Kale hasn’t always been one of my favorite veggies. It wasn’t until I had an amazing salad from Happy+Hale where my views on using kale as a base for a salad began to change. After I gave more thought to why I enjoyed this salad so much, I realized it was because of the way it was prepared. They massaged it.

Roasted Sweet Potato+ Kale Salad

I had seen people massage kale in the past, but hadn’t made the correlation at the time in regard to how it impacts kale’s taste and texture. I never thought that massaging kale would make the difference in how it tasted! When you massage kale, it helps to soften the leaves and makes them more palatable.

For this particular salad I decided to massage the kale with a few tablespoons “honey mustard” dressing. The roasted veggies and avocado were an excellent pairing. They all made for a super tasty combination! Try this simple recipe out and let me know what you think of it in the comments below!

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Roasted Sweet Potato+ Kale Salad

Course Main Course, Salad, Side Dish
Cuisine American
Keyword Kale, Salad, Sweet Potato
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2


  • 3 cups diced sweet potatoes
  • 3 cups fresh chopped kale (stems removed)
  • 1/2 small sliced red onion
  • oil based dressing of your choice
  • 1 sliced avocado
  • 1/4 cup quinoa


  • Preheat oven to 425.
  • On a baking pan lined with parchment paper, place onions and sweet potatoes on the pan creating a single layer. Sprinkle with a drizzle of olive oil and season as you wish (I used salt and pepper). Cook for 25 minutes, rotating halfway through.
  • Cook the quinoa according to its packaging. 
  • While the veggies and quinoa are cooking, begin prepping the kale. Place it in a medium-sized bowl and add 2-3 tbsp of dressing to the bowl. Massage the kale thoroughly with your hands until leaves are soft. 
  • Once the sweet potatoes and onions are finished roasting add them to the kale mixture and combine.
  • Top with sliced avocado and additional dressing if desired. Enjoy!
Roasted Sweet Potato+ Kale Salad

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  1. Pingback: Vegan Honey Mustard Dressing | ICanYouCanVegan

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