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Kale Sweet Potato Salad on a plate with a gold fork.
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Kale Sweet Potato Salad

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.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Lunch, Salad
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 Servings
Calories: 410kcal
Author: Megan Calipari
Cost: $5

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 Tbsp Extra Virgin Olive Oil, Black Pepper to Taste, ½ tsp 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 Tbsp Apple Cider Vinegar, 1 Tbsp Dijon Mustard, ½ Medium Shallot, minced, ½ tsp Kosher Salt, Black Pepper to Taste, ⅓ Cup Extra Virgin Olive Oil, 1 tsp 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

Notes

I used a Honeycrisp apple, but any tart and crisp apple will be delicious!
If you don't have a shallot, you can use ¼ cup minced onion.
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.

Nutrition

Serving: 1Serving | Calories: 410kcal | Carbohydrates: 28g | Protein: 8g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 11mg | Sodium: 565mg | Potassium: 526mg | Fiber: 6g | Sugar: 9g | Vitamin A: 16388IU | Vitamin C: 44mg | Calcium: 205mg | Iron: 2mg