This Kale Sweet Potato Salad is a delicious vegan lunch recipe that is packed with fresh apple, roasted chickpeas, and sweet potatoes, and is all tossed with a simple apple cider vinaigrette.
I don't often have time in the middle of the day to make pretty much anything. Which is why I love salads that I can store in the refrigerator for a few days without getting soggy. And so many types of salads work well for this, from Mediterranean Couscous Salad, or Tuscan Cannellini Bean Salad, or even a simple Gluten-Free Tabbouleh!
And this Kale Sweet Potato Salad is my newest obsession! It is simple to make and is hearty and delicious. It is backed with roasted sweet potatoes and chickpeas as well as crunchy fresh apple and feta cheese. And it is all tossed with apple cider vinaigrette for a delicious salad that stays fresh in the refrigerator for days.
Jump to:
Why You'll Love This Recipe
- This recipe requires simple, easy-to-find ingredients.
- It is packed with so many flavors and textures, like roasted chickpeas and fresh apple.
- This Kale Sweet Potato Salad is gluten-free and completely vegan, so anyone can enjoy it.
- The apple cider vinaigrette is tangy and flavorful.
- And most importantly, it is absolutely delicious.
Ingredient Notes
Kale: I like curly kale for this because it is more tender than Tuscan kale. But, if you prefer Tuscan kale, feel free to use it!
Sweet Potato: I like a regular orange sweet potato for this recipe.
Shallot: Shallot adds bold flavor to the apple cider vinaigrette. But if you don't have a shallot, ¼ cup of finely chopped onion will work.
Apple: I recommend a tart and crunchy apple for this recipe. I used a Honeycrisp.
Feta Cheese: I used Violife Dairy-Free Feta Cheese.
Variations
If you don't have sweet potato, this kale salad is also delicious with butternut squash!
If you don't have thyme, you can leave it out completely, or substitute it for chopped rosemary or sage.
It is also great with pecans or pepitas sprinkled on top.
Instructions
Step 1. First, combine diced sweet potatoes, olive oil, salt, and pepper on a baking sheet.
Use your hands to toss everything together, then roast in a 425°F oven for 40-50 minutes, or until the sweet potato is browned and the chickpeas start to crisp.
Step 2. While the sweet potatoes and chickpeas are roasting, make the dressing.
In a large bowl, combine apple cider vinegar, minced shallot, Dijon mustard, salt, and pepper. Whisk to combine, then slowly drizzle the olive oil into the mixture while whisking constantly.
Step 3. Add the kale into the bowl with the dressing and use your hands to massage the dressing into the kale.
This makes the kale easier to eat!
Step 4. Add the roasted sweet potatoes and chickpeas, sliced apples, and feta to the salad.
Toss to combine and serve.
Recipe FAQs
Store this salad in an airtight container in the refrigerator for up to 4 days.
Yes! It is a hearty green, though, so it is best to massage it with the salad dressing to help break it down a little bit. Massaging the kale makes it easier to chew and digest!
I love to add roasted chickpeas to my salads. They add protein and are also nice and crisp like croutons.
Expert Recipe Tips
Don't skip massaging the dressing into the kale! It helps to break the kale down a little bit, which makes this Kale Sweet Potato Salad easier to eat.
Make sure you use your largest bowl to make this recipe, so it is easy to toss the salad together.
Looking for More Easy Recipes?
If you tried this Kale Sweet Potato Salad recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Kale Sweet Potato Salad
Equipment
- 1 Cutting Board
- 1 Chefs Knife
- 1 Baking Sheet
- 1 Large Bowl
- Measuring Cups and Spoons
Ingredients
For the Roasted Sweet Potato and Chickpeas
- 1 Large Sweet Potato, peeled and cut into ½" cubes
- 1-15 oz Can of Chickpeas, drained and rinsed
- 2 tablespoon Extra Virgin Olive Oil
- ½ teaspoon Kosher Salt use ¼ teaspoon if using table salt
- Black Pepper to Taste
For the Apple Cider Vinaigrette
- 3 tablespoon Apple Cider Vinegar
- 1 tablespoon Dijon Mustard
- ½ Medium Shallot, minced see note
- ½ teaspoon Kosher Salt Use ¼ teaspoon if using table salt
- 1 teaspoon Fresh Thyme, chopped rosemary or sage work well, too!
- Black Pepper to Taste
- ⅓ Cup Extra Virgin Olive Oil
For the Salad
- 6 oz Kale, stems removed and chopped This is about 10 cups
- 1 Medium Apple, cored and thinly sliced see note
- ⅓ Cup Crumbled Feta Cheese
Instructions
Roast the Sweet Potatoes and Chickpeas
- Preheat oven to 425*F.
- Onto a large baking sheet, combine sweet potato, chickpeas, olive oil, salt, and pepper. Toss well to coat. Then, roast in a 425*F oven for 40-45 minutes, stirring occasionally, until the sweet potato and chickpeas are brown.1 Large Sweet Potato, peeled and cut into ½" cubes, 1-15 oz Can of Chickpeas, drained and rinsed, 2 tablespoon Extra Virgin Olive Oil, Black Pepper to Taste, ½ teaspoon Kosher Salt
Make the Vinaigrette
- Meanwhile, make the vinaigrette in the bottom of a large bowl. Combine apple cider vinegar, Dijon mustard, minced shallot, thyme, salt, and pepper. Whisk to combine, then slowly drizzle the olive oil into the mixture while whisking constantly to form a creamy vinaigrette.3 tablespoon Apple Cider Vinegar, 1 tablespoon Dijon Mustard, ½ Medium Shallot, minced, ½ teaspoon Kosher Salt, Black Pepper to Taste, ⅓ Cup Extra Virgin Olive Oil, 1 teaspoon Fresh Thyme, chopped
Make the Salad
- Add the kale into the bowl with the vinaigrette. Use your hands to massage the.] dressing into the kale. This will help soften the kale and make it easier to eat.6 oz Kale, stems removed and chopped
- Then, add the roasted sweet potatoes and chickpeas along with the sliced apple and feta cheese. Toss well to combine and serve.1 Medium Apple, cored and thinly sliced, ⅓ Cup Crumbled Feta Cheese
Comments
No Comments