Kale and Sweet Potato Salad Recipe
photograph by Matt Hulsman

Yield: 4-6 servings.

2 sweet potatoes, peeled and cubed
3 tablespoons olive oil, divided
1 teaspoon salt, divided
3 tablespoons apple cider vinegar
2 teaspoons orange juice
2 tablespoons honey
1 tablespoon Dijon mustard
¼ teaspoon black pepper
4 cups kale, torn into 1-inch pieces
½ cup toasted pumpkin seeds
½ cup golden raisins
⅓ cup red onion, finely chopped
3 ounces goat cheese, at room temperature

Preheat oven to 425°. Line a large baking sheet with parchment paper. Lay sweet potatoes in a single layer on baking sheet. Drizzle with 1 tablespoon of olive oil. Sprinkle with ¼ teaspoon of the salt and toss. Bake approximately 20 minutes, turning once, until just tender and golden brown. Remove pan from oven and allow sweet potatoes to cool.

In a small bowl, add remaining 2 tablespoons olive oil, vinegar, orange juice, honey, Dijon mustard, black pepper, and remaining ¾ teaspoon salt. Whisk to combine.

In a large bowl, toss kale, roasted sweet potatoes, toasted pumpkin seeds, raisins, onions, and dressing. Transfer to a serving platter. Garnish with crumbled goat cheese.

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Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.