Sweet Potato + Sun-Dried Tomato Kale Salad
Prep time
Cook time
Total time
This simple salad is the perfect lunch on a busy day or simple side for a dinner party. My Sweet Potato + Sun-Dried Tomato Kale Salad is nourishing, flavorful, and so easy to make!
Recipe type: Salad, Side
Cuisine: Gluten Free, Vegan
Serves: 4 salads
  • 1 large sweet potato, diced into ½ inch cubes
  • 4 Tbsp olive oil, divided
  • 1 tsp salt
  • pinch black pepper
  • 1 bundle kale—tough stems removed, shredded or very finely chopped
  • 2 Tbsp. apple cider vinegar
  • 2 Tbsp. lemon juice
  • ⅔ cup sun-dried tomatoes in oil, drained and roughly chopped
  • ½ cup sliced almonds
  1. Preheat oven to 425°F.
  2. Spread the diced sweet potato across a large baking sheet. Drizzle with 2 Tbsp. of the olive oil, sprinkle with salt and pepper, then toss to coat. Roast for 35-40 minutes, or until potatoes are soft with crisp, dark edges—tossing halfway through baking to ensure evenness.
  3. While the sweet potato bakes add the kale to a large bowl. Drizzle with remaining 2 Tbsp. olive oil, apple cider vinegar, and lemon juice. Massage kale until leaves are well coated.
  4. Once sweet potato is cooked, add to salad with sun-dried tomatoes, and sliced almonds. Toss until evenly mixed.
  5. Serve immediately or refrigerate until ready to serve—the salad tastes delicious warm or cold. Leftovers will keep for up to 3 days refrigerated in airtight container.
Nutrition information is a rough estimate of ¼ of the entire recipe.
Nutrition Information
Serving size: 1 salad of 4 Calories: 314 Fat: 22.7g Saturated fat: 2.9g Carbohydrates: 25.3g Sugar: 3.6g Sodium: 685mg Fiber: 5.4g Protein: 7g Cholesterol: 0mg
Recipe by The Local Sprout at https://www.thelocalsprout.com/sweet-potato-sun-dried-tomato-kale-salad/