Wholesome Roasted Sweet Potato Kale Salad: A Flavorful & Nutritious Meal with Champagne Vinaigrette

Prepare to elevate your salad game with this incredible Roasted Sweet Potato Kale Salad! It’s not just a dish; it’s a complete culinary experience, brimming with essential fiber, vital vitamins and minerals, satisfying protein, and an explosion of delightful flavors. The secret to its harmonious blend? An effortlessly prepared, bright, and tangy champagne vinaigrette that truly pulls every ingredient together into a symphony of taste.

A Personal Touch: My Earth Day Story

I’ve always held a special fondness for Earth Day. While the thought of making “chocolate pudding dirt” with gummy worms for a festive celebration crossed my mind, given I don’t have kids, a wholesome salad felt like a more fitting and equally celebratory choice. But before we dive deep into the fabulous, vibrant healthiness that defines this Roasted Sweet Potato Kale Salad, allow me to share a little tale about why Earth Day resonates so deeply with me.

Growing up, I spent five formative years in Cleveland, Ohio, where my elementary school truly emphasized the significance of Earth Day. One memorable year, each student was given a tiny, delicate pine tree to plant at home – it was more akin to a fragile twig with roots, really. Yet, that didn’t diminish my excitement. I nurtured that little tree with all the devotion a 3rd grader could muster! My mom, perhaps wisely, wasn’t keen on the idea of me planting it prominently near the house. So, I found its perfect spot: nestled amongst its “friends” along the back edge of our property line. Even now, I can vividly picture the exact place I planted it, as if it were yesterday – close to the forest, but distinctly set apart, because it was *special*.

Fast forward to 2010, when my husband (then my fiancé) and I were working together in Cleveland. I absolutely insisted he come with me to see my tree. We drove to my old neighborhood, and yes, we may have “trespassed” a little onto some random person’s property (that’s love for you, if you couldn’t tell!). With anticipation, we approached the very spot where it should have been. And there it was! My little pine tree, still standing tall, slightly removed from the dense forest line. I can’t quite articulate why, but seeing it brought an immense wave of happiness.

My husband’s deep voice eventually roused me from my reverie: “We should probably go before someone comes out to ask why we’re behind their house. Telling them, ‘I planted this tree 17 years ago,’ is going to sound really odd!” I still smile every time I think about that moment. And that, in essence, is one of the reasons why I deeply cherish Earth Day (and my wonderful husband, of course!).

Why You’ll Love This Roasted Sweet Potato Kale Salad

This salad is a celebration of fresh, wholesome ingredients that come together to create something truly extraordinary. It’s packed with fiber to aid digestion, an abundance of vitamins and minerals to nourish your body, lean protein for sustained energy, and, most importantly, incredible flavor that will keep you coming back for more. Imagine tender, caramelized roasted sweet potatoes, crisp Tuscan kale, savory grilled rosemary chicken, crunchy toasted pecans, sweet-tart dried cherries, delicate minced shallot, and creamy goat’s milk feta, all brought to life by a bright champagne vinaigrette. Each component plays a vital role, making this salad a delightful and satisfying meal.

The Stars of the Salad: Key Ingredients Explored

Every component in this salad is chosen for both its nutritional value and its ability to contribute to an outstanding flavor profile and satisfying texture. Let’s delve into what makes each ingredient shine.

Roasted Sweet Potatoes: Sweetness, Substance, and Nutritional Powerhouse

Sweet potatoes are truly a gift from nature. They are an excellent source of beta-carotene, which converts to Vitamin A in the body, essential for vision and immune function. They also provide a good amount of Vitamin C, potassium, and dietary fiber. Roasting them brings out their natural sugars, caramelizing the edges and creating a tender, slightly sweet, and utterly delicious element that forms the hearty base of our salad. For the best results, ensure your sweet potatoes are peeled and diced into uniform ½-inch cubes. This consistency allows them to cook evenly, achieving that perfect tender-crisp texture. Don’t be shy with the seasoning – a dash of Saigon cinnamon, salt, and pepper beautifully complements their natural sweetness.

Tuscan Kale: The Powerhouse Green

Tuscan kale, also known as lacinato kale or dinosaur kale, is a nutritional powerhouse. It’s rich in Vitamins K, A, and C, as well as essential minerals like iron and calcium. What makes it particularly special in this salad is its unique texture and slightly less bitter flavor compared to other kale varieties. However, raw Tuscan kale can be quite fibrous, and here’s the *trick to making it palatable*: slicing it into thin ribbons! This method breaks down the tough fibers, making it much easier and more enjoyable to chew. When I got lazy and cut my ribbons thicker, the difference was noticeable – it just wasn’t quite the same. So, take the extra moment to slice it finely; your jaws will thank you!

Savory Rosemary Grilled Chicken: Protein Punch

To make this salad a truly fulfilling meal, we add lean protein in the form of rosemary grilled chicken breast. Protein is crucial for satiety, muscle repair, and overall body function. The aromatic rosemary infuses the chicken with a wonderful, earthy flavor that pairs beautifully with the sweetness of the potatoes and the robustness of the kale. You can find my go-to easy grilled rosemary chicken breast recipe here. The beauty of this component is its versatility: whether served warm straight off the grill or chilled, it consistently adds a delicious and satisfying element.

Delightful Mix-ins for Texture & Flavor

Beyond the main stars, a carefully selected array of mix-ins elevates this salad from good to sensational:

Toasted Pecans: These provide a delightful crunch and a dose of healthy fats, adding depth and richness. Toasting them briefly enhances their nutty flavor.
Dried Tart Cherries: Offering a burst of sweet-tart flavor, these dried fruits also bring antioxidants and a chewy texture that complements the other ingredients beautifully.
Minced Shallot: A milder, more delicate cousin to the onion, minced shallot provides a subtle aromatic bite without overwhelming the other flavors.
Crumbled Goat’s Milk Feta: A sprinkling of goat’s milk feta adds a creamy texture and a wonderfully tangy, slightly salty punch that balances the sweetness of the potatoes and cherries. Feel free to add more if you’re a feta fan!

The Perfect Finish: Easy Champagne Vinaigrette

What ties all these diverse and delectable elements together is the vibrant and easy-to-make champagne vinaigrette. Its light, bright acidity and subtle sweetness are the perfect counterpoint to the richness of the sweet potatoes, the earthy notes of the kale, and the savory chicken. It coats each ingredient delicately, ensuring every bite is bursting with flavor without being heavy. This dressing truly elevates the entire salad, transforming it from a collection of ingredients into a cohesive and unforgettable dish. You can find my recipe for Champagne Vinaigrette here.

Tips for Crafting Your Best Sweet Potato Kale Salad

Kale Prep is Key for Palatability

As mentioned, the secret to enjoyable raw Tuscan kale lies in its preparation. Always remove the tough stems, then stack the leaves, roll them tightly, and slice them into very thin ribbons. If you find kale a bit too firm, you can gently massage the ribbons with a tiny amount of olive oil and a pinch of salt for a minute or two. This helps break down the cellular structure, making the kale more tender and easier to digest without cooking.

Perfectly Roasted Sweet Potatoes

For sweet potatoes that are both tender inside and slightly caramelized outside, ensure they are diced to a consistent size. Don’t overcrowd your baking sheet; giving them space allows for proper air circulation, which promotes browning rather than steaming. Tossing them periodically during roasting ensures all sides get that delicious golden hue.

Make It Your Own: Customization Ideas

This salad is wonderfully adaptable. Feel free to experiment with ingredients based on your preferences or what you have on hand:

Other Nuts: Walnuts, almonds, or even pistachios can substitute for pecans.
Different Fruits: Dried cranberries, thinly sliced apples, or even fresh pomegranate seeds can add a different twist of sweetness and tartness.
Alternative Proteins: Roasted salmon, chickpeas, lentils, or a hard-boiled egg can replace or complement the chicken. For a vegetarian or vegan option, omit the chicken and feta, and consider adding roasted chickpeas or firm tofu.
Other Cheeses: Crumbled blue cheese or a shaving of Parmesan can offer a distinct flavor profile if goat feta isn’t your preference.

Serving Suggestions & Meal Prep

This versatile salad can be enjoyed as a hearty main course for lunch or dinner, or served as an impressive side dish alongside grilled meats or fish. One of its best qualities is its adaptability to temperature: the roasted sweet potatoes and chicken are delicious served either warm or cold. I personally find the salad most satisfying when the sweet potatoes and chicken are still slightly warm, offering a lovely contrast to the fresh kale.

For convenient meal prep, you can roast the sweet potatoes and grill the chicken ahead of time. Store them in separate airtight containers in the refrigerator. Toast the pecans and mince the shallot as well. When you’re ready to eat, simply assemble the kale, mix-ins, and the prepped components, then drizzle with the champagne vinaigrette. This makes for a quick and incredibly healthy meal any day of the week.

5 from 1 ratings

Roasted Sweet Potato Kale Salad

by

Chef Lindsey

This Roasted Sweet Potato Kale Salad is packed with fiber, vitamin and minerals, protein and flavor! An easy champagne vinaigrette pulls it all together!

Prep:

5 minutes

Cook:

20 minutes

Total:

25 minutes

Servings:

2
people

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Ingredients

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10
Tuscan kale leaves
stems removed and cut into thin ribbons
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2
breasts

rosemary grilled chicken

sliced
▢

2
tablespoons
toasted pecans
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2
tablespoons
dried tart cherries
▢

½
shallot
minced (approximately 1 tablespoon)
▢

½
ounce
Crumbled goat’s milk feta
or more if you want
▢

2
sweet potatoes
pealed and diced into ½ inch cubes
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salt
▢

pepper
▢

dash
Saigon cinnamon
▢

2
tablespoons
olive oil
▢

Champagne Vinaigrette

Instructions

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil for easy cleanup.
In a large bowl, combine the diced sweet potatoes, olive oil, ½ teaspoon freshly cracked black pepper, 2 large (three-finger) pinches of kosher salt, and a dash of Saigon cinnamon. Toss thoroughly to ensure the sweet potatoes are evenly coated and the spices are well distributed. Add a little more olive oil if needed to achieve a good coating. Spread the seasoned sweet potatoes onto the prepared baking sheet in a single layer. Roast for 15-20 minutes, or until they are soft and slightly browned and caramelized, turning them several times throughout the cooking process to ensure even roasting.
While the sweet potatoes are roasting, prepare your grilled rosemary chicken according to your preferred method (refer to the linked recipe for guidance). Once cooked, let the chicken rest for a few minutes before slicing. As the chicken rests, you can begin to assemble the other components of the salad.
To assemble, place the finely ribbon-cut kale leaves in a large serving bowl. Layer the roasted sweet potatoes, sliced grilled chicken, toasted pecans, dried tart cherries, minced shallot, and crumbled goat’s milk feta atop the kale. Drizzle generously with the champagne vinaigrette. Toss gently to combine all ingredients, ensuring the dressing coats everything beautifully. Serve immediately and enjoy the incredible flavors!

Notes

Yield: 2 Salads

Serve the chicken and potatoes hot or cold. I liked it best when they were served warm.

Nutrition

Course:
lunch, Salad

Cuisine:
American

Calories:
479

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