Cold, Kale and Sweet Potato Salad

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If you’re looking for a fresh and delicious salad, give a cold salad with kale and sweet potatoes a try. This dish combines the crunch of kale with the sweetness of roasted sweet potatoes, making it satisfying and nutritious. Whether you’re enjoying it for lunch or as a side at dinner, it’s easy to prepare and full of flavor. You’ll want to keep this recipe in your meal rotation for a tasty boost.

Tool Requirements

To make a cold kale and sweet potato salad, you’ll need a few basic tools.

Start with a large mixing bowl. This is where you’ll combine all your ingredients. A cutting board and a sharp knife are also important for chopping your vegetables.

You might want to have a peeler on hand for the sweet potatoes. A grater can be useful if you prefer shredded carrots in your salad.

For cooking the sweet potatoes, use a pot or a steam basket. An oven tray works well if you choose to roast them.

Don’t forget measuring cups and spoons for your dressing. A whisk or a fork will help you mix everything smoothly.

Finally, a serving spoon is essential for dishing out your salad. With these tools, you’re all set to prepare a tasty dish.

Preparing The Ingredients

To get started, gather your ingredients. You will need kale, sweet potatoes, cherry tomatoes, a red onion, avocado, dried cranberries (or pomegranate seeds), and roasted nuts or seeds (like almonds, walnuts, or pumpkin seeds). For the dressing, have olive oil, lemon juice, salt, and pepper.

First, wash the kale thoroughly. Remove the tough stems and tear the leaves into bite-sized pieces. Place the kale in a large bowl. Add a drizzle of olive oil and a squeeze of lemon juice, then massage the kale with your hands for a minute or two to soften the leaves.

Next, peel the sweet potatoes and cut them into small cubes. Toss them in olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven at 400°F for about 20-25 minutes until tender. Once roasted, let the sweet potatoes cool completely.

While the sweet potatoes are cooling, slice the cherry tomatoes in half and finely chop the red onion. Add these to the bowl with the kale.

Once the sweet potatoes have cooled, add them to the bowl along with the dried cranberries or pomegranate seeds and your choice of roasted nuts or seeds.

Finally, slice the avocado and gently mix everything together. Drizzle a bit more olive oil and fresh lemon juice over the salad. Season with additional salt and pepper to taste.

Your cold, kale and sweet potato salad is now ready to enjoy!

Variations To Try

You can switch up your kale and sweet potato salad in many ways. Try adding different ingredients to keep things interesting.

• For a bit of crunch, toss in some nuts or seeds. Almonds, walnuts, or pumpkin seeds are great choices. They add texture and healthy fats.
• Add fruits for a sweet twist. Chopped apples, grapes, or dried cranberries can bring a nice flavor contrast.
• Switch the dressing to change the whole vibe. A simple lemon vinaigrette adds brightness. If you want something creamy, mix in avocado or a plant-based yogurt.
• Don’t forget about grains. Quinoa or farro can make the salad more filling and add extra nutrition.
• You can also add some spices for flavor. Try a pinch of cumin or smoked paprika for a warm taste.
• If you’re in the mood for something heartier, throw in chickpeas or black beans. They boost the protein and make your salad more satisfying.
• Experiment with herbs, too. Fresh cilantro or parsley can brighten the flavors. Get creative and make it your own!

Storage Tips

• To keep your kale and sweet potato salad fresh, store it in an airtight container. This helps prevent air from drying it out.
• Refrigerate the salad right after making it. It will stay good for up to 3 days.
• If you want to keep it for longer, consider freezing. Just remember to use a freezer-safe container. It’s best to eat it within a month for the best taste.
• Before serving leftovers, check for any changes in smell or color. If it looks or smells off, it’s safer to throw it out.
• If you don’t want soggy salad, keep the dressing separate. Toss the salad with the dressing just before eating.
• You can store the kale and sweet potatoes together in the same container. Keep other ingredients separate until you are ready to eat.

With these tips, you can enjoy your salad for a few days without losing freshness or flavor.

Cold, Kale And Sweet Potato Salad

Are you looking for an easy cold, kale & sweet potato salad? This is the salad you're looking for! Serve this delicious salad as a vegan lunch or as a side dish during festive occasions. This is one of the best easy and healthy salad recipes you'll find.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Salad, Side Dish

Cuisine American

Servings 4 servings

Calories 300 kcal

Ingredients

  

1x2x3x

• 1 bunch of kale
• 2 medium sweet potatoes
• 1 cup of cherry tomatoes
• 1 red onion
• 1 avocado
• 1/2 cup of dried cranberries or pomegranate seeds
• 1/2 cup of roasted nuts or seeds e.g., almonds, walnuts, or pumpkin seeds
• Olive oil for dressing and roasting
• 2 tablespoons of lemon juice divided
• Salt and pepper to taste

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Instructions

 

• Wash the kale thoroughly.
• Remove tough stems and tear leaves into bite-sized pieces.
• Place kale in a large bowl, drizzle with olive oil, and squeeze lemon juice.
• Massage kale with hands for 1-2 minutes to soften leaves.
• Peel sweet potatoes and cut into small cubes.
• Toss sweet potatoes in olive oil, salt, and pepper.
• Spread sweet potatoes on a baking sheet and roast at 400°F for 20-25 minutes until tender.
• Let roasted sweet potatoes cool completely.
• Slice cherry tomatoes in half and finely chop red onion.
• Add cherry tomatoes and red onion to the bowl with the kale.
• Add cooled sweet potatoes to the bowl.
• Add dried cranberries or pomegranate seeds and roasted nuts or seeds.
• Slice avocado and gently mix everything together.
• Drizzle with more olive oil and fresh lemon juice.
• Season with additional salt and pepper to taste.

Nutrition

Calories: 300kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.