Sweet Potato Kale Salad
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Sweet potato kale salad combines roasted sweet potato, dressing-massaged kale, almonds, and dried cranberries.
Read more
Cut 280 g sweet potato into bite-size cubes, coat them with part of the olive oil, and spread them in one layer so the pieces roast evenly. Bake at 210C for 20 to 25 minutes, until the edges are brown, then let the cubes cool completely before assembling the salad. Remove the thick stems from 120 g kale, tear the leaves into bite-size pieces, and shake off the water thoroughly. Make the dressing with the remaining olive oil, 1 tsp Dijon mustard, 1 tbsp lemon juice, and 1 tsp honey. Pour it over the kale and massage the leaves gently for about 1 minute. Stop when the kale turns darker, loses a little volume, and feels tender. Add the cooled sweet potato with 30 g almonds and 25 g dried cranberries, then lift and fold the mixture gently so the cubes keep their shape. Serve promptly. Drying the kale helps the dressing coat the leaves, while cooling the roasted sweet potato keeps residual heat from softening them too far. These two preparation points also keep the final mixing step controlled rather than watery or mushy.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Rinse any dirt from 280 g sweet potato, dry it well, and cut it into bite-size cubes.
Coat the pieces evenly with part of the olive oil so the surfaces roast instead of drying out.
- 2Step
Preheat the oven to 210C and spread the sweet potato in a single layer.
Roast for 20 to 25 minutes, until the edges brown and caramelize, then cool it completely before it touches the kale.
- 3Step
Remove the thick stems from 120 g kale and tear only the leaves into bite-size pieces.
Shake off excess water well, because wet leaves can keep the dressing from coating and tenderizing the kale.
- 4Prep
Combine the remaining olive oil with 1 tsp Dijon mustard, 1 tbsp lemon juice, and 1 tsp honey.
Whisk until the honey loosens and the dressing looks glossy and unified, not streaky.
- 5Step
Pour the dressing over the kale first and massage it gently by hand for about 1 minute.
Stop when the leaves turn darker green, shrink slightly, and feel tender instead of tough.
- 6Finish
Add the cooled sweet potato, 30 g almonds, and 25 g dried cranberries.
Toss gently by lifting from the bottom so the sweet potato keeps its shape, then serve before the kale softens too much.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Roast 280 g sweet potato at 210C for 20 to 25 minutes and cool it completely
- Finish cue
- Stop when the leaves turn darker green, shrink slightly, and feel tender instead of tough.
- Storage and reheating
- Bake at 210C for 20 to 25 minutes, until the edges are brown, then let the cubes cool completely before assembling the salad.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
40min, 8 ingredients
Category median
25min, 8 ingredients
Based on 189 recipes
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