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Roasted Sweet Potato Salad with Feta, Kale, and Honey-Dijon Vinaigrette

Close-up of a vibrant sweet potato salad featuring roasted orange cubes, dark green kale, and crumbled white cheese.
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You will make this roasted sweet potato salad featuring tender sweet potatoes, kale, and feta cheese, all tossed in a tangy honey-Dijon dressing. This recipe works well served warm or cold.

Ingredients

Scale
  • 3 large sweet potatoes, peeled and diced into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 5 ounces kale, stems removed and chopped
  • 4 ounces feta cheese, crumbled
  • 1/4 cup chopped pecans or walnuts (optional)
  • For the Dressing:
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon minced garlic
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, smoked paprika, salt, and pepper until evenly coated.
  3. Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, flipping halfway through, until tender and lightly browned. Remove from the oven and let cool slightly.
  4. While the potatoes roast, prepare the dressing. In a small jar or bowl, combine the 1/4 cup olive oil, apple cider vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Close the jar and shake well, or whisk until emulsified.
  5. In a large bowl, place the chopped kale. Drizzle about half of the dressing over the kale and massage it gently with your hands for about one minute to soften the leaves.
  6. Add the slightly cooled roasted sweet potatoes, crumbled feta cheese, and chopped nuts (if using) to the bowl with the kale.
  7. Pour the remaining dressing over the salad ingredients. Toss everything gently until the salad is lightly coated.
  8. Serve the sweet potato salad immediately while warm, or chill it for at least 30 minutes to serve cold.

Notes

  • For a vegan option, substitute maple syrup for the honey in the dressing.
  • If you are preparing this for a potluck, you can roast the potatoes and make the dressing up to one day ahead. Store them separately and assemble just before serving.
  • This salad is a great option for a healthy sweet potato salad or a fall sweet potato salad side dish.

Nutrition

Find it online: https://kitchenslang.com/sweet-potato-salad-roasted-feta-kale/