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Roasted Sweet Potato Kale Salad

This smoky sweet potato kale salad is drizzled with a warm ginger dressing and topped with roasted pepitas. It's so easy and flavorful!
5 from 8 votes
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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 

  • Preheat the oven to 425 degrees F.
  • Place the sweet potatoes on a nonstick baking sheet and toss them with a drizzle of olive oil (or use olive oil spray). Stir together the smoked paprika, garlic powder, chili powder and a big pinch of salt and pepper in a bowl. Sprinkle it evenly over the sweet potatoes and toss well.
  • Roast the sweet potatoes for 25 to 30 minutes, until fork tender.
  • While the sweet potatoes roast, make the dressing. Heat a saucepan over medium-low heat and add the sesame oil. Stir in the shallot with a pinch of salt and cook for 2 minutes. Stir in the ginger and garlic and cook for 2 minutes more. Reduce the heat to low. Whisk in the vinegar, honey and soy sauce. Whisk in the olive oil until emulsified.
  • Place the kale in a bowl. Drizzle on 1 to 2 tablespoons of the dressing and using your (clean) hands, massage the kale for a few minutes until all the leaves are coated. Let this sit for 5 to 10 minutes. It helps to break down the toughness of the kale and makes it less bitter.
  • When the potatoes are done, add them on top of the kale. Drizzle with more of the dressing, then top with pepitas. Sprinkle on furikake seasoning if you'd like. Serve!
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