Roasted Sweet Potato Kale Salad with Mustard Dill Vinaigrette

Roasted Sweet Potato Kale Salad with Mustard Dill Vinaigrette
Prep Time
10 min
Cook Time
25 min
2 - 4 servings

Roasted sweet potatoes are a must have at every holiday dinner, but rather than just roasting them, mashing them, or putting marshmallows on top of them (who does that?) we think nestling them on a bed of dressed kale is a classy way to serve ’em up!

This recipe makes 2 large servings – great as an entrée – or 4 small servings if accompanied by other dinner items.

Courtesy of Lauren Toyota and John Diemer for hot for food blog.



Roasted Sweet Potatoes

sweet potatoes
Tbsp olive oil
tsp sea salt
tsp ground pepper

Mustard Dill Vinaigrette

cup olive oil
2 ½
Tbsp apple cinder vinegar
Tbsp Dijon mustard
tsp agave nectar
⅛ cup fresh dill fronds
tsp sea salt
tsp ground pepper

Kale Salad

cup pumpkin seeds, toasted
Tbsp maple syrup
cups kale, finely chopped
lemon, juiced
cup red cabbage, finely chopped
Tbsp fennel, grated
Tbsp chives, finely chopped


Step 1

Preheat oven to 400ºF.

Step 2

Chop the sweet potatoes into approximately 2 cm cubes.

Step 3

Toss the sweet potatoes in olive oil, sea salt, and ground pepper and roast in an oven safe baking dish for 25 minutes, tossing half way through.

Step 4

For a really creamy dressing use a blender to combine all the ingredients. You can also whisk together the ingredients or shake everything up in a jar.

Step 5

If you aren’t using a blender than be sure to finely chop the fresh dill before adding it to the rest of the ingredients.

Step 6

Refrigerate until ready to serve the salad.

Step 7

** Start assembling these items about 10 minutes before the sweet potatoes are done roasting.

Step 8

Candy the pumpkin seeds with maple syrup in a non-stick pan heated to medium and cook for approx. 6-8 minutes until they’re candied, crispy, and a little bit sticky.

Step 9

After they’re cooled you can roughly chop them with a knife or break up the pieces with a fork.

Step 10

In your serving dish massage the finely chopped kale with lemon juice using your hands for a minute or two until it’s softer and wilted.

Step 11

Add in red cabbage, 1/2 the dressing, and toss to coat evenly.

Step 12

Place the sweet potatoes on top when they’re still warm.

Step 13

Then add candied pumpkin seeds on top, as well as grated fennel and chives.

Step 14

Leave the other half of the dressing on the table if people want more with their serving.

Rate Recipe

My rating for Roasted Sweet Potato Kale Salad with Mustard Dill Vinaigrette