If you’re looking for a salad that’s as hearty as it is vibrant, you’re going to love this one. The Roasted Sweet Potato Kale Salad with Dried Cherries, Feta & Pepitas Recipe perfectly balances sweet, tangy, and savory flavors while packing in all those good-for-you ingredients. I absolutely love how the roasted sweet potatoes bring a caramelized sweetness that pairs beautifully with the earthy kale and the tang of feta. Stick with me here—I’ll walk you through my favorite tips to make this salad a total winner every time.
Why You’ll Love This Recipe
- Balanced Flavors: The sweet roasted potatoes, tangy feta, tart dried cherries, and crunchy pepitas create a perfectly harmonious bite.
- Nutrient-Dense: Kale, sweet potatoes, and chickpeas bring fiber, vitamins, and protein, making it filling and nutritious.
- Simple to Make: With straightforward ingredients and easy steps, you can have this salad ready in under an hour.
- Versatile and Crowd-Pleasing: It’s a joy to serve at weeknight dinners or special gatherings alike.
Ingredients You’ll Need
Each ingredient in this Roasted Sweet Potato Kale Salad with Dried Cherries, Feta & Pepitas Recipe serves a purpose — from texture and taste to nutrition. I always recommend choosing fresh, quality ingredients, especially for the salad greens and cheese, as they really make a difference.
- Sweet potatoes: Look for firm, unblemished ones; their natural sweetness is the star here.
- Olive oil: Use a good quality extra virgin for the dressing and roasting—it adds depth of flavor.
- Maple syrup: Adds a gentle, natural sweetness; you’ll find it rounds out the dressing and roasting oil perfectly.
- Garlic: Fresh minced garlic brings a punch of savory goodness to the roasted potatoes.
- Salt: Essential for balancing and bringing out the flavors.
- Tuscan kale: This variety is tender yet sturdy and holds up great when massaged with dressing.
- Fresh orange or lemon juice: I love fresh citrus for a bright, lively dressing, but lemon works just as well.
- Apple cider vinegar: Adds a nice tang that contrasts perfectly with the sweetness.
- Dijon mustard: Gives the dressing a subtle bite and helps emulsify it.
- Pepitas (pumpkin seeds): Crunchy and nutty, these are my go-to topping for extra texture.
- Feta cheese crumbles: Choose a good quality feta with a creamy yet tangy profile.
- Dried cherries: They lend the salad bursts of tartness and chewiness, balancing the sweet potatoes.
- Roasted or canned chickpeas: Adds protein and a satisfying crunch if roasted.
Variations
I love customizing this Roasted Sweet Potato Kale Salad with Dried Cherries, Feta & Pepitas Recipe depending on the season or mood—it’s one of the reasons I keep coming back to it. Don’t hesitate to swap out ingredients based on what you have or want to try.
- Add some heat: I sometimes toss in a sprinkle of red pepper flakes or diced jalapeño for a spicy twist that wakes up the flavors.
- Go vegan: Omit the feta and swap it for a sprinkle of toasted nutritional yeast or a vegan cheese alternative—my plant-based friends rave about this switch.
- Seasonal swaps: In cooler months, roasted butternut squash or pumpkin cubes can replace sweet potatoes, giving you a cozy vibe.
- Extra protein: Grilled chicken or crispy tofu cubes make this salad a perfect main dish when you want something more substantial.
How to Make Roasted Sweet Potato Kale Salad with Dried Cherries, Feta & Pepitas Recipe
Step 1: Roast the Sweet Potatoes to Perfection
Preheat your oven to 375°F. Toss your cubed sweet potatoes with olive oil, maple syrup, minced garlic, and salt—this combo infuses a subtle sweetness and savoriness that caramelizes beautifully in the oven. Spread them out evenly on a baking sheet; crowding them will steam instead of roast. Roast for about 35 to 45 minutes, turning halfway through, until they’re tender and golden on the edges. I like to peek around the 30-minute mark to make sure they’re not burning—your nose will tell you if something’s going wrong!
Step 2: Prep and Massage the Kale
While the potatoes are roasting, chop the stems off your Tuscan kale and finely chop the leaves into bite-size pieces—about 6 cups. This salad really hinges on soft kale, so don’t skip this step. Now, whisk together your dressing with olive oil, fresh orange juice, apple cider vinegar, Dijon mustard, and a touch of maple syrup. Pour this over the kale and get ready for the best part: using your hands, massage the dressing into the kale for a few minutes. I promise it’ll soften the fibers and remove any bitterness, making the kale silky and flavorful.
Step 3: Combine Everything and Add the Toppings
Once your sweet potatoes are gloriously roasted, add them to the dressed kale and give everything a gentle toss to combine. Then, divide the salad into bowls or serve it family-style. Before you serve, sprinkle pepitas, feta crumbles, dried cherries, and roasted chickpeas on top. Here’s a little insider tip from me: don’t add the cheese or seeds until just before eating; this keeps everything fresh and crunchy rather than soggy.
Pro Tips for Making Roasted Sweet Potato Kale Salad with Dried Cherries, Feta & Pepitas Recipe
- Even Roasting: Cutting your sweet potatoes into evenly sized cubes ensures they all cook uniformly and caramelize without burning.
- Massage Like a Pro: Don’t rush massaging the kale; I learned that a thorough 3-5 minute massage transforms kale’s texture and taste.
- Keep Crunchy Toppings Separate: Always add pepitas and feta right before serving to maintain that desired crunch and creaminess.
- Adjust Dressing to Taste: I usually taste and tweak acidity or sweetness after massaging the kale to make sure the flavors balance perfectly.
How to Serve Roasted Sweet Potato Kale Salad with Dried Cherries, Feta & Pepitas Recipe
Garnishes
I love adding a little extra pepitas or feta on top right before serving for that last-minute pop of crunch and creaminess. Sometimes, I sprinkle a pinch of flaky sea salt or a few fresh orange zest shavings for an aromatic finish that really elevates the flavors.
Side Dishes
This salad stands well on its own but pairs beautifully with grilled chicken for extra protein, or alongside warm crusty bread to soak up any dressing. For a lighter meal, I enjoy it with a simple lentil soup or a tangy yogurt dip on the side.
Creative Ways to Present
For a dinner party, I’ve served this salad in individual mason jars layered beautifully with all the colors visible—guests love the personal touch and portability. Another fun idea is creating a composed salad platter with each element artistically arranged for a stunning visual impact.
Make Ahead and Storage
Storing Leftovers
I usually store leftover salad in an airtight container in the fridge for up to 3 days. Keep the crunchy toppings separate until you’re ready to eat to prevent sogginess. If you mixed everything together, adding fresh pepitas and crumbled feta right before serving revives the texture.
Freezing
Because this salad depends on texture contrasts, I don’t recommend freezing it as-is. Sweet potatoes can freeze well, but kale and toppings tend to lose their quality. I suggest freezing just the roasted sweet potatoes if you want to prep ahead, then freshly prepare the kale and dress before serving.
Reheating
If you have leftover roasted sweet potatoes separate from the salad, reheat them gently in the oven or a skillet to keep their crispy edges intact. Avoid microwaving, which can make them mushy. For the salad itself, enjoy it cold or at room temperature for best flavor.
FAQs
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Can I use a different type of kale for this salad?
Absolutely! While Tuscan kale is ideal because of its tender texture and mild flavor, you can use curly kale or even dinosaur kale if that’s what you have on hand. Just be sure to remove tough stems and spend extra time massaging the leaves to soften them.
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How do I make this salad vegan?
To make the salad vegan, simply omit the feta cheese and consider adding extra pepitas or roasted nuts like walnuts or almonds for that satisfying bite. You can also try vegan cheese alternatives or a sprinkle of nutritional yeast for a cheesy flavor.
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Can I prep this salad in advance?
You can roast the sweet potatoes and prepare the dressing a day ahead. Keep the kale and dressing separate until right before serving, then toss and add crunchy toppings last-minute to keep everything fresh and crisp.
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What if I don’t have dried cherries?
Dried cranberries, raisins, or chopped dried apricots all make excellent substitutes and bring similar sweet-tart notes to the salad.
Final Thoughts
This Roasted Sweet Potato Kale Salad with Dried Cherries, Feta & Pepitas Recipe has become one of my go-to dishes for a reason — it’s delicious, nutritious, and flexible enough to suit any occasion. I remember the first time I made it for a family gathering, and everyone went crazy over the unexpected but perfectly balanced flavors. Give it a try; I promise it’ll quickly become a favorite in your kitchen too. And don’t forget to have fun with it—after all, the best recipes are the ones you make your own.
Print
Roasted Sweet Potato Kale Salad with Dried Cherries, Feta & Pepitas Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant Roasted Sweet Potato Kale Salad combines the natural sweetness of oven-roasted sweet potatoes with hearty Tuscan kale, tangy dried cherries, creamy feta, and crunchy pepitas. Enhanced by a zesty citrus-mustard dressing and topped with roasted chickpeas for extra texture, this salad is a satisfying and nutritious meal perfect for lunch or dinner.
Ingredients
Roasted Sweet Potatoes
- 2 medium sweet potatoes, diced into cubes
- 1 tablespoon olive oil
- 1 teaspoon maple syrup
- 2 cloves garlic, minced
- 1/4 teaspoon salt
Kale and Dressing
- 1 large bunch Tuscan kale, stemmed and finely chopped (about 6 cups)
- 2 tablespoons olive oil
- 1 tablespoon fresh orange juice or lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- Freshly ground salt and pepper, to taste
Toppings
- 1/4 cup pepitas (pumpkin seeds)
- 1/4 cup feta cheese crumbles
- 1/3 cup dried cherries
- 1/2 cup roasted or canned chickpeas
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the sweet potatoes.
- Prepare Sweet Potatoes: Place the diced sweet potatoes on a baking sheet. Drizzle with 1 tablespoon olive oil and 1 teaspoon maple syrup, then add the minced garlic and 1/4 teaspoon salt. Toss to coat evenly, ensuring each cube is well covered in the oil and seasonings.
- Roast Sweet Potatoes: Spread the sweet potatoes evenly on the baking sheet. Roast in the preheated oven for 35 to 45 minutes, stirring halfway through, until they are fork-tender and slightly caramelized.
- Prepare Kale: While the sweet potatoes roast, finely chop the Tuscan kale and place it in a large bowl.
- Make Dressing: In a small bowl, whisk together 2 tablespoons olive oil, fresh orange or lemon juice, apple cider vinegar, Dijon mustard, and maple syrup until smooth.
- Massage Kale: Pour the dressing over the chopped kale. Using clean hands, gently massage the dressing into the kale for several minutes to soften the leaves and remove bitterness.
- Combine Salad: Once the sweet potatoes are cooked and slightly cooled, add them to the massaged kale and toss gently to combine.
- Assemble and Serve: Divide the salad into 4 bowls or one large serving bowl. Just before serving, sprinkle with pepitas, feta cheese, dried cherries, and roasted chickpeas to keep the toppings crunchy.
Notes
- Do not add feta cheese and pepitas until just before serving to maintain their crunch.
- Use fresh orange juice for a sweeter dressing or lemon juice for a tangier profile.
- Massage the kale well to improve texture and flavor.
- Roasted chickpeas can be swapped with crunchy nuts if desired.
- This salad can be served warm or at room temperature.
Nutrition
- Serving Size: 1 salad bowl
- Calories: 288 kcal
- Sugar: 16 g
- Sodium: 250 mg
- Fat: 11 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42.5 g
- Fiber: 6 g
- Protein: 8.5 g
- Cholesterol: 12 mg
