Healthy, colorful, and delicious – this salad has it all! JUMP TO RECIPE
Sweet potatoes are the star in this healthy, colorful, delicious salad, which is why I named it Sweet Potato Kale Salad instead of Kale Sweet Potato Salad. If you’re not accustomed to eating sweet potatoes cold or at room temperature, you’re missing out because they’re fantastic in salads and add a gorgeous pop of color, particularly when set against salad greens. They’re super nutritious too, rich in beta-carotene, potassium, manganese, and lots of other vitamins and minerals. To read more about the health benefits of sweet potatoes check out this short article. I promise you though, none of this will matter much after you try Sweet Potato Kale Salad with Cranberries, Walnuts, and Goat Cheese, because all you’ll be thinking about is how delicious it tastes!
If sweet potatoes are the star of this salad then kale is the co-star! I used to think of kale as a trendy vegetable but this member of the cabbage family has remained popular for over a decade, and, I believe, has earned its rightful place as a mainstream salad green, don’t you agree? I’m using kale more and more frequently these days so when I decided to develop a sweet potato salad recipe, I chose kale for its sturdy texture and beautiful curly leaves. And, like sweet potatoes, kale has an impressive nutritional profile. (Read more about kale here.) You can substitute another salad green for kale in Sweet Potato Kale Salad with Cranberries, Walnuts, and Goat Cheese, but I prefer kale for this salad because it has some bulk to it and doesn’t get lost in the sweet potatoes the way a more delicate salad green might.
Cutting up the potatoes for Sweet Potato Kale Salad with Cranberries, Walnuts, and Goat Cheese is straightforward but prepping the kale may not be if you’re not familiar with how to remove the stems. I think the easiest way to destem kale is to hold each leaf upside down by the stem end, and then run a chef’s knife down each side of the stem using an up and down motion to gently shave off the leaf. You can also fold the kale leaves in half on a flat surface, using the stem as the fold line, and then, holding the leaf in place, slice the stem off. If you cook with kale a lot there’s even a little gadget you can buy, called a kale stripper, that might be worth investing in.
For more recipes using sweet potatoes and kale check out Coconut Crusted Sweet Potato Fries, Maple Mashed Sweet Potatoes with Bourbon and Pecans, Baby Kale Caesar Salad with Cauliflower Fritters, and Baby Kale and Grapefruit Salad with Campari Vinaigrette.
If you make Sweet Potato Kale Salad with Cranberries, Walnuts, and Goat Cheese don’t forget to snap a pic and tag me over on Instagram @QueenofMyKitchen. I’d love to see your creation!
- 2 large sweet potatoes (total weight 1½-1¾ pounds), peeled and cut into ½-inch cubes
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ½ cup (2½ ounces) roughly chopped walnuts, toasted
- 1 small bunch of kale, stems removed and roughly chopped (total weight should be about 3½ ounces AFTER stems removed.)
- 1 small bunch of scallions, chopped (white and light green parts)
- ½ cup (2 ounces) goat cheese, crumbled
- ½ cup (2 ounces) dried cranberries
- 3 ounces (6 tablespoons) olive oil
- 1 ounce (2 tablespoons) white balsamic vinegar
- ½ teaspoon salt
- ¼ teaspoon pepper
- Preheat the oven to 400 degrees. Place the sweet potatoes on a half sheet pan and toss with the olive oil, salt, and pepper. Roast on the bottom rack of the oven for 10-15 minutes until barely tender. Let cool completely on the baking sheet.
- In a large mixing bowl combine the cooled sweet potatoes with the kale, walnuts, scallions, goat cheese, and cranberries.
- Whisk together the dressing ingredients and pour over the salad. Stir thoroughly.
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