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+ servings

Sweet Potato Kale Salad

Prep Time10 mins
Cook Time20 mins
Course: Salad
Cuisine: American
Keyword: kale bowl, sweet potato fries
Servings: 4
Calories: 676kcal


For Salad/Bowl:

  • 1 lb sweet potatoes peeled and diced into bite size pieces
  • 1 red bell pepper diced and separated in 2 parts
  • 1 red onion diced
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp chili powder
  • salt & pepper to taste
  • 4 cups kale de-stemmed and chopped
  • 1 lemon juiced
  • ½ cup pine nuts toasted

For Lemon Mustard Vinaigrette Dressing:

  • 1 shallot chopped
  • ¾ cup olive oil
  • ¼ cup fresh lemon juice
  • 2 tsp dijon mustard
  • 1 tsp honey
  • salt & pepper to taste


For Salad/Bowl:

  • Preheat oven to 425° F and prepare a baking pan (lining with parchment paper or greasing with oil).
  • In a large mixing bowl, combine sweet potatoes, half of the red onion, bell pepper, olive oil, paprika and chili powder and mix well. Place onto baking pan and bake in oven for 10-20 minutes on each side until veggies are soft and potatoes are crispy. Salt & pepper to taste.
  • While sweet potatoes are cooking, combine all dressing ingredients in a medium mixing bowl or mason jar and wisk or shake to mix everything together. Set aside.
  • In a large mixing bowl, combine cooked sweet potatoes and veggies, kale, remaining raw red onion and dressing and toss until everything is evenly coated. Sprinkle with toasted pine nuts.


Calories: 676kcal | Carbohydrates: 41g | Protein: 8g | Fat: 57g | Saturated Fat: 7g | Sodium: 133mg | Potassium: 999mg | Fiber: 7g | Sugar: 10g | Vitamin A: 24196IU | Vitamin C: 138mg | Calcium: 151mg | Iron: 4mg