Introduction

This Sweet Potato Feta Salad is a vibrant and satisfying dish perfect for any season. Roasted sweet potatoes add warmth and sweetness, balanced by tangy feta and a zesty honey mustard dressing. It’s a delightful way to enjoy hearty greens and crunchy pepitas in one bowl.

The image shows a fresh salad in a white bowl placed on a white marbled surface. The salad has three main layers: the bottom layer is bright green kale leaves with a curly texture, the middle layer includes thin slices of purple onion scattered around, and the top layer has roasted orange sweet potato cubes with a slight char on the edges. Small white crumbles of cheese and light green pumpkin seeds are sprinkled on top, with a few drops of light yellow dressing visible on the kale. In the background, there is a glass measuring cup with creamy dressing, and a white towel with dark green lines is partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 pounds sweet potatoes
1 tablespoon olive oil (for roasting)
½ teaspoon salt (for roasting)
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon chili powder
¼ teaspoon pepper
8 ounces curly kale
1 small red onion, thin sliced
4 ounces feta cheese, crumbled
½ cup roasted pepitas or pecans
3 tablespoons olive oil (for dressing)
2 tablespoons apple cider vinegar
2 tablespoons dijon mustard
1 tablespoon honey
¼ teaspoon salt (for dressing)
⅛ teaspoon pepper (for dressing)

Instructions

Step 1: Preheat your oven to 425℉ (220℃). Line a baking sheet with parchment paper or lightly grease it for roasting the sweet potatoes.
Step 2: Peel and cube the sweet potatoes into small, bite-size pieces. In a large bowl, toss them with 1 tablespoon olive oil, ½ teaspoon salt, paprika, garlic powder, chili powder, and pepper until evenly coated.
Step 3: Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast in the oven for about 35 minutes, or until tender and easily pierced with a fork.
Step 4: While the potatoes roast, prepare the kale. Remove the ribs by slicing down each side of the thick stem. Chop the kale leaves into bite-size pieces and place them in a large bowl.
Step 5: Massage the kale with your hands for about one minute until it looks darker and more tender. Then add the sliced red onion, crumbled feta cheese, and roasted pepitas or pecans to the bowl.
Step 6: In a small bowl, whisk together dressing ingredients: 3 tablespoons olive oil, apple cider vinegar, dijon mustard, honey, ¼ teaspoon salt, and ⅛ teaspoon pepper until smooth and combined.
Step 7: When the sweet potatoes are done roasting, add them to the kale mixture. Pour the dressing over the salad and toss well to coat everything evenly.
Step 8: Serve the salad warm for the best flavor and texture.

Tips & Variations

For extra crunch, toast the pepitas or pecans lightly before adding to the salad.
Swap feta cheese for goat cheese or halloumi for a different flavor profile.
Add a handful of dried cranberries or pomegranate seeds for a pop of sweetness and color.
If you prefer a spicier kick, increase the chili powder or add a pinch of cayenne in the roasting spices.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh or slightly warmed. If stored, you can warm the roasted sweet potatoes separately and then toss the salad again with dressing before serving.

How to Serve

A white bowl holds a fresh salad with a base layer of dark green kale leaves. On top, there are four distinct sections: bright orange roasted sweet potato cubes with a slightly charred texture on the left, thinly sliced purple and white red onion rings next to them, a small pile of light green pumpkin seeds below the onions, and a heap of crumbly white cheese on the right. Behind the bowl, there is a glass measuring cup filled with a light yellow dressing and a whisk inside it, all set on a white marbled surface with a white cloth featuring green stripes in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of kale for this salad?

Yes, curly kale is most common, but you can use lacinato or dinosaur kale. Just be sure to massage the leaves well to soften them and make them more tender.

Can I prepare this salad in advance?

You can roast the sweet potatoes and prep the kale and dressing ahead of time, but it’s best to combine everything shortly before serving to keep the greens fresh and textures crisp.