I absolutely love how this Roasted Sweet Potato Kale Salad with Dried Cherries, Feta & Pepitas Recipe comes together with such a lovely balance of flavors and textures. The sweetness from the roasted sweet potatoes and dried cherries complements the earthy kale, while the feta adds a creamy tang, and the pepitas bring a satisfying crunch that keeps every bite interesting. It’s a salad that feels both nourishing and indulgent at the same time, perfect for a cozy lunch or a vibrant dinner side.
When I first tried this recipe, I was surprised at how filling and colorful it turned out, making it a go-to for busy weeknights or meal prep days. You’ll find that the combination of simple ingredients, with a few clever dressings and techniques, really elevates this salad beyond your usual leafy routine. This Roasted Sweet Potato Kale Salad with Dried Cherries, Feta & Pepitas Recipe is definitely worth trying if you want a fresh, wholesome dish that adults and kids alike will ask for again and again.
Why You’ll Love This Recipe
- Flavor Harmony: The sweet, tangy, salty, and crunchy elements blend perfectly for a well-rounded salad.
- Nutrient Packed: Kale and sweet potatoes provide a hefty dose of vitamins and minerals in every bite.
- Great Make-Ahead Option: You can prep most ingredients ahead for an easy weeknight meal.
- Easy to Customize: Swap pepitas or feta for your favorite nuts and cheeses to fit your preference.
Ingredients You’ll Need
Each ingredient in this Roasted Sweet Potato Kale Salad with Dried Cherries, Feta & Pepitas Recipe plays a role in building layers of flavor and texture. With some simple pantry staples and fresh produce, you’ll have everything you need for this irresistible salad.
- Sweet Potatoes: Choose firm, orange-fleshed ones for that natural sweetness and creamy texture.
- Olive Oil: Use good-quality olive oil both for roasting and dressing to ensure freshness.
- Maple Syrup: Adds a subtle hint of natural sweetness to both the potatoes and dressing.
- Garlic: Freshly minced to bring savory depth to the roasted sweet potatoes.
- Salt: Enhances all the flavors – don’t skimp on this.
- Tuscan Kale: Sturdy yet tender leaves that hold up well to the dressing and roasting.
- Fresh Orange or Lemon Juice: Brightens the dressing and balances the sweetness beautifully.
- Apple Cider Vinegar: Gives a mild tang that lifts the greens.
- Dijon Mustard: Adds gentle heat and emulsifies the dressing.
- Pepitas (Pumpkin Seeds): For that irresistible crunch and a nutty flavor.
- Feta Cheese: Crumbled for a creamy, salty contrast.
- Dried Cherries: A tart and slightly sweet pop in every bite.
- Roasted Chickpeas: Optional, but they add a lovely crunch and protein boost.
Variations
I love encouraging people to make this Roasted Sweet Potato Kale Salad with Dried Cherries, Feta & Pepitas Recipe their own. It’s super adaptable depending on what you have on hand or your dietary preferences, which makes it a real staple in my kitchen.
- Nut-Free: Swap pepitas for toasted sunflower seeds or omit nuts altogether if you’re catering to allergies.
- Vegan: Leave out the feta and add extra roasted chickpeas or avocado for creaminess.
- Seasonal Fruit Swap: Use dried cranberries or chopped fresh apples in place of cherries when in season.
- Spicy Kick: Add a pinch of chili flakes to the dressing if you like a little heat.
How to Make Roasted Sweet Potato Kale Salad with Dried Cherries, Feta & Pepitas Recipe
Step 1: Roast the Sweet Potatoes Until Tender and Caramelized
First things first, preheat your oven to 375°F. Toss the diced sweet potatoes with olive oil, a touch of maple syrup, minced garlic, and salt to coat them evenly. Spread them in a single layer on a baking sheet — this helps them roast evenly and get those golden edges we all love. Roast for about 35-45 minutes, stirring once halfway through, until they’re fork-tender and a little caramelized. You’ll know they’re done when they’re soft inside but still hold their shape nicely.
Step 2: Prep and Massage the Kale
While the potatoes are roasting, finely chop your Tuscan kale — I prefer removing the tough stems for a smoother texture. Add it to a large mixing bowl and pour over a simple dressing made from olive oil, fresh orange juice, apple cider vinegar, Dijon mustard, and a drizzle of maple syrup. Here’s where the magic happens: use your clean hands to massage the dressing into the kale for a few minutes. I’ve found this really softens the kale and removes bitterness, making it wonderfully tender and flavorful.
Step 3: Toss Everything Together and Add Crunchy Toppings
Once your beautifully roasted sweet potatoes are ready and slightly cooled, fold them gently into your dressed kale. You can serve this salad in individual bowls or a large sharing bowl. Just before serving, sprinkle on pepitas, crumbled feta, dried cherries, and roasted chickpeas for that irresistible crunch and bursts of tangy flavor. I’ve learned that waiting to add the feta and pepitas until right before eating keeps them fresh and crunchy — a little trick that makes a huge difference!
Pro Tips for Making Roasted Sweet Potato Kale Salad with Dried Cherries, Feta & Pepitas Recipe
- Use Medium-Sized Sweet Potatoes: They roast more evenly and become tender without turning mushy.
- Massage Kale Thoroughly: This breaks down fibers and eliminates bitterness so it’s easier to digest and tastes better.
- Add Toppings Last Minute: Keeps pepitas and feta crunchy and vibrant instead of soggy.
- Don’t Skip the Maple Syrup: It enhances the natural sweetness and balances flavors beautifully.
How to Serve Roasted Sweet Potato Kale Salad with Dried Cherries, Feta & Pepitas Recipe
Garnishes
I usually top mine with extra pepitas sprinkled just before serving for a fresh crunch, and a little extra feta for that creamy pop. Sometimes I’ll add a small handful of fresh herbs like parsley or mint if I have them around — it brightens up the whole bowl. A light drizzle of balsamic glaze or a squeeze of fresh lemon can also add a lovely finishing touch.
Side Dishes
This salad pairs beautifully with simple grilled chicken or salmon for a complete meal. I also love serving it alongside warm quinoa or rice bowls for a satisfying vegetarian option. On busy nights, it’s a fantastic side to roasted pork or turkey.
Creative Ways to Present
For special occasions, I like arranging the salad in a large wooden bowl and topping it with edible flowers or colorful microgreens for a festive touch. Serving it in small mason jars makes it look super cute for potlucks or picnics. Layered in wide clear bowls, you can show off all the vibrant colors of the roasted sweet potatoes, kale, and cherries.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. I usually keep the pepitas and feta separate and add them fresh when serving again, so they stay crunchy. The flavors meld nicely overnight, making it even tastier the next day.
Freezing
This salad doesn’t freeze well because of the kale and dressing, which can get mushy. I recommend freezing extra roasted sweet potatoes on their own if you want a shortcut next time — then toss everything fresh when you’re ready to eat.
Reheating
I gently reheat leftover roasted sweet potatoes in the oven or microwave and then add them back to the cold massaged kale right before serving. This keeps the kale fresh and the potatoes warm without wilting the greens too much.
FAQs
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Can I use regular kale instead of Tuscan kale for this salad?
Yes, you can, but Tuscan kale (also called curly or dinosaur kale) tends to be a bit more tender and less bitter. If you use curly kale, just make sure to massage the dressing in well to break down the tougher leaves and reduce any bitterness.
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How do I make this salad vegan?
Simply omit the feta cheese and optionally add more protein like roasted chickpeas or sliced avocado to keep the richness. You can also try a vegan feta alternative if that’s available to you.
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Can I prep the salad in advance?
You can prep the roasted sweet potatoes and dressing a day ahead. Massage the kale just before serving for best texture, and add crunchy toppings like pepitas and feta right before eating to keep everything fresh.
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What can I substitute for dried cherries?
Dried cranberries or chopped dried apricots work great as substitutes, offering some tartness and chewiness. Even fresh pomegranate seeds make a lovely seasonal alternative.
Final Thoughts
This Roasted Sweet Potato Kale Salad with Dried Cherries, Feta & Pepitas Recipe has become one of my absolute favorites because it’s simple yet packed with flavor, and it always feels like a little celebration of wholesome ingredients. I love sharing it with friends who say they don’t usually like kale—by the time we’re done, they’re asking for seconds! If you give it a try, I hope you enjoy how easy it is to make and how satisfying it tastes, just like sharing a fresh, flavorful hug from the kitchen.
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 Roasted Sweet Potato Kale Salad combines tender roasted sweet potatoes with finely chopped Tuscan kale, enhanced by a tangy maple and citrus dressing, and topped with crunchy pepitas, dried cherries, creamy feta, and roasted chickpeas. It’s a nutritious and satisfying vegetarian dish perfect for a wholesome lunch or dinner.
Ingredients
Roasted Sweet Potato
- 2 medium sweet potatoes, diced into cubes
- 1 tablespoon olive oil
- 1 teaspoon maple syrup
- 2 cloves garlic, minced
- 1/4 teaspoon salt
Kale Salad and Dressing
- 1 large bunch Tuscan kale, stemmed and very finely chopped (about 6 cups chopped kale)
- 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: Set your oven to 375 degrees Fahrenheit (190 degrees Celsius) to prepare for roasting the sweet potatoes.
- Prepare Sweet Potatoes: On a baking sheet, place the diced sweet potatoes. Drizzle with 1 tablespoon olive oil and 1 teaspoon maple syrup, then add the minced garlic and 1/4 teaspoon salt. Toss everything together to ensure the potatoes are evenly coated with oil and seasonings.
- Roast Sweet Potatoes: Spread the sweet potato cubes evenly on the baking sheet. Roast in the preheated oven for 35-45 minutes, stirring once halfway through, until the sweet potatoes are tender when pierced with a fork.
- 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, 1 tablespoon fresh orange or lemon juice, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, and 1 teaspoon 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 Sweet Potatoes and Kale: When the sweet potatoes are done roasting and slightly cooled, add them to the dressed kale mixture and toss gently.
- Serve Salad: Divide the salad into 4 individual bowls or place it in one large serving bowl.
- Add Toppings Just Before Serving: Sprinkle pepitas, dried cherries, feta cheese crumbles, and roasted chickpeas over the salad. Add these toppings right before eating to keep them crunchy and fresh.
Notes
- Do not add feta cheese or pepitas until ready to serve to keep them crisp and prevent sogginess.
- You can substitute lemon juice for orange juice in the dressing according to your taste preference.
- For a vegan version, omit the feta cheese or use a plant-based alternative.
- Chickpeas can be roasted at 400°F for 20-30 minutes if not using pre-roasted or canned.
- Make sure to massage the kale well to enhance its tenderness and flavor absorption.
Nutrition
- Serving Size: 1 salad
- Calories: 288 kcal
- Sugar: 16 g
- Sodium: 250 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42.5 g
- Fiber: 6 g
- Protein: 8.5 g
- Cholesterol: 12 mg
