This smoky sweet potato kale salad is finished with a warm ginger dressing and crunchy roasted pepitas. It’s perfect for a weeknight dinner, an easy make-ahead lunch, and full of bright, comforting flavors.
Meet my current salad obsession — until the next one arrives, anyway.
This salad is incredibly simple yet packed with flavor. The base is smoky roasted sweet potatoes seasoned with smoked paprika and a touch of chipotle, paired with hearty kale that’s massaged with a bit of the warm dressing. The hot ginger dressing — salty, slightly sweet and very aromatic with fresh ginger and sesame — ties everything together.
The warm ginger vinaigrette was inspired by classic warm dressings like hot bacon vinaigrette, but made vegetarian and bright with ginger, toasted sesame oil, soy and vinegar. It’s the kind of dressing you’ll want on roasted vegetables, leafy greens, or even toasted bread.
Here I use some of the warm dressing to massage the kale. Massaging kale with a little oil is common, but using a warm ginger dressing helps soften the leaves quickly while adding a ton of flavor and cutting any bitterness. I finish the salad with an extra drizzle of the dressing and roasted pepitas for crunch.
What you need and why it works
Smoky roasted sweet potatoes: Cubed sweet potatoes are roasted with smoked paprika, garlic powder and a pinch of chipotle for a deep, roasty flavor that pairs beautifully with the ginger in the dressing.
Curly green or Tuscan kale: Either variety works — kale holds up well in the fridge, and massaging it with the warm dressing softens the leaves and mellows bitterness.
Hot ginger dressing: The star component. Made with toasted sesame oil, shallot, fresh ginger, garlic, vinegar, honey, soy sauce and olive oil, it’s warm, savory, slightly sweet and incredibly versatile.
Roasted pepitas: For texture and a toasty finish. You can substitute toasted nuts if you prefer.
This salad is easy to make on a busy night and stores well. Roast the sweet potatoes ahead of time and massage the kale the night before; warm the dressing just before serving. It’s delicious warm or chilled, which makes it a great option for leftovers or meal prep.
Smoky Sweet Potato Kale Salad
Roasted Sweet Potato Kale Salad
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Ingredients
- 2 to 3 medium sweet potatoes, peeled and cubed (½ to 1 inch cubes)
- olive oil spray, or olive oil for drizzling
- kosher salt and pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon chipotle chili powder
- 1 to 2 bunches of curly green or tuscan kale, stems removed and torn into pieces (about 6 to 8 cups)
- ¼ cup roasted pepitas
- furikake seasoning, optional
hot ginger dressing
- 1 1/2 tablespoons toasted sesame oil
- 1 small shallot, diced (or diced red onion)
- 1 tablespoon chopped fresh ginger
- 1 garlic clove, minced
- 3 tablespoons red wine or apple cider vinegar
- 1 tablespoon honey
- 2 teaspoons soy sauce
- ½ cup olive oil
Instructions
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Preheat the oven to 425°F (220°C).
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Spread the cubed sweet potatoes on a nonstick baking sheet and coat with a light drizzle of olive oil or an olive oil spray. In a small bowl, combine smoked paprika, garlic powder, chipotle chili powder, and a generous pinch of salt and pepper. Toss the seasoning with the sweet potatoes until evenly coated.
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Roast the sweet potatoes for 25 to 30 minutes, until fork-tender and slightly caramelized.
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While the potatoes roast, make the dressing: warm a small saucepan over medium-low heat and add the toasted sesame oil. Add the diced shallot with a pinch of salt and cook for about 2 minutes. Stir in the chopped ginger and minced garlic and cook another 2 minutes. Reduce heat to low and whisk in the vinegar, honey and soy sauce. Slowly whisk in the olive oil until the dressing is emulsified and smooth.
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Place the torn kale in a large bowl. Drizzle 1 to 2 tablespoons of the warm dressing over the leaves and use clean hands to massage the kale for a few minutes until it softens. Let it sit for 5 to 10 minutes to mellow further.
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When the sweet potatoes are ready, add them to the dressed kale, drizzle with additional dressing to taste, and sprinkle with roasted pepitas. Finish with furikake seasoning if desired and serve immediately.
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Give me all the crunch.