This roasted sweet potato and kale salad is flavorful, comforting, and filling. You’ll want to make it again and again. The warm sweet potato and bacon add a nice cozy feeling to this salad for those colder weather months, and feel free to leave out the bacon to make it vegetarian (and also the goat cheese to make it vegan). Enjoy and don’t forget to leave a review!
I typically make this roasted sweet potato salad during fall/winter, since it's filled with fall/winter produce. I also put the sweet potatoes on while they're hot to give the salad a nice warm touch. If you're looking for another cozy and warm salad to make, check out my Honey Dijon Warm Brussels Sprout Salad.
Ingredients
- Kale
- Sweet potato
- Brussels sprouts
- Bell pepper
- Bacon
- Crumbled goat cheese
- Red onion
- Pear
- Olive oil
- Lemon
- Garlic
- Dijon
- Salt
- Pepper
Instructions
Preheat oven to 400F. Toss diced sweet potatoes with olive oil (enough to lightly coat) and a dash of salt and pepper. On a baking sheet, bake until easily pierced with a fork, about 25-30 minutes.
In a small bowl, mix together dressing ingredients.
Toss about ¼ of dressing into the chopped kale. Massage kale until softened.
Once the sweet potatoes are done cooking, mix together all salad ingredients. Then, toss in the rest of the dressing.
Substitutions
- Vegetarian - To make this recipe vegetarian just leave out the bacon. You can either simply omit it, or replace with another protein (ex: tofu).
- Vegan - To make this recipe vegan, leave out the bacon and goat cheese and sub the honey for agave or pure maple syrup. You can either replace the bacon and goat cheese with your favorite vegan alternatives or leave out altogether.
Top tip
Don't skip massaging the kale leaves! This makes a huge difference in the texture of the salad.
Related
Roasted Sweet Potato and Kale Salad
Ingredients
Salad
- 1 bunch kale stem removed, chopped (I recommend dinosaur kale but you can use any kind)
- 1 medium sweet potato diced into ½-1” cubes
- ¾ cup brussels sprouts finely shredded
- 1 medium bell pepper chopped into bite size pieces
- 1 medium pear sliced or chopped into bite size pieces
- ½ medium red onion quartered and thinly sliced or chopped
- ¼ lb bacon cooked and chopped into bite size pieces
- ¼ cup crumbled goat cheese
- Olive oil
- Salt and pepper to taste
Dressing
- 4 tablespoon olive oil
- 2 tablespoon fresh lemon juice
- 2 garlic cloves minced
- 1 teaspoon dijon mustard
- 1 teaspoon honey
Instructions
- Preheat oven to 400.
- Lightly coat the diced sweet potato with olive oil and salt and pepper to taste. Place sweet potato in a single layer on a baking sheet and bake until easily pierced with a fork, about 25-30 minutes.
- While the sweet potato is baking, pan fry the bacon, and cut into small pieces.
- Prepare the Brussels sprouts, bell pepper, pear, and onion as described above.
- Mix together the dressing ingredients.
- Toss about ¼ of the dressing with the chopped kale. Massage kale until tender.
- When everything is ready, toss all the salad ingredients together with the rest of the dressing and enjoy!
