Sweet Potato Kale Salad with Basil Honey Vinaigrette

This sweet potato kale salad features toasted pecans, sweet blueberries, roasted sweet potatoes, and tangy feta in a homemade honey basil vinaigrette. It tastes delicious and it's packed with feel-good ingredients.

Salads with Kale:

Kale is a trend that's here to stay! And for good reason. This nutrient-dense green is full of antioxidants, immune-boosting vitamin C, vitamin K, and beta-carotene.

It's hearty leaves are perfect for salad because they don't wilt quickly like mixed greens or spinach. It can hold it's own weight with lots of feel-good toppings, even if they're heavy!

This sweet potato kale salad is packed with crunchy cabbage, juicy blueberries, tangy feta, nutty pecans, and an herbaceous vinaigrette!

(Psssst ... this kale crunch salad with a maple apple vinaigrette is also amazing!)

Key Ingredients:

• Kale - If possible, swing for organic kale to avoid pesticide residue.
• Olive oil - I buy mine at Costco so I never run out! It softens the kale leaves a little bit so they're not so textured.
• Purple cabbage - Adds a little bit of crunch! It's also rich in fiber and vitamin C. I slice it thinly, then chop it into pieces.
• Pecans - Toasting them first intensifies their nutty flavor! Walnuts or sliced almonds work great too! Or for more sweetness, try candied pecans.
• Blueberries - Sweet, juicy blubes are loaded with antioxidants! Strawberries work great too.
• Feta - For that salty, creamy finish.
• Sweet potatoes - I roast mine with coconut oil, cinnamon, and maple syrup. Feel free to roast them however you like best.
• Red wine vinegar - It makes the vinaigrette bright and fruity!
• Basil - I adore basil, especially in salad dressings! It's sweet and peppery.

How to Make this Kale Salad with Sweet Potatoes:

1. First, roast your sweet potatoes & pecans:

You can roast them however you like! I use my cinnamon roasted sweet potatoes recipe.

• Dice them up into ½ inch chunks.
• Toss them with melted coconut oil, maple syrup, cinnamon, and kosher salt.
• Roast them at 425 degrees for 20 to 25 minutes, stirring halfway through.

• Turn down the oven to 400 degrees and toast the nuts until fragrant.
• You can use the same sheet pan or you can line another sheet pan with aluminum foil first so you don't have to clean it!

2. Massage the kale leaves:

• Run your fingers along each stem to remove the leaves. Tear up the kale into bite sized pieces into a large salad bowl.
• Add the half teaspoon of olive oil. A little goes a long way! There's no need to add more, trust me.
• Use clean hands to gently massage the oil into the kale leaves.

3. Make the vinaigrette:

I use a mini food processor to blitz up a quick vinaigrette. It pulverizes the basil, but more than that it emulsifies the vinegar and oil so it's creamy!

• Combine the olive oil, red wine vinegar, basil, honey and salt in a small food processor. Feel free to add more basil if you like!
• Pulse until the basil is completely pulverized and the dressing is emulsified and creamy.

4. Assemble the salad:

Now for the fun part! It's time to combine all those colorful veggies for an amazing kale salad.

• Add the cabbage, pecans, blueberries, feta, and sweet potatoes to the massage kale. Stir to combine.
• Drizzle on the dressing and toss until evenly coated.
• Serve immediately!

Expert Tips:

• Start with the sweet potatoes! While they roast, you can prep the kale and make the dressing. After that, everything comes together quickly!
• You can also buy pre-chopped, bagged kale instead of a bunch of kale. You may have to remove some stems though! You'll need roughly 6 ½ loosely packed cups.

Storage Tips:

• This kale salad with sweet potatoes is best enjoyed immediately, just like any salad!
• That being said, the leaves are thick and hardy so you can store this salad in the fridge for a day if you have leftovers.

More Salad Recipes:

• Peach Blueberry Fruit Salad
• Cherry & Arugula Salad
• Pear and Arugula Salad
• Dawn's Vegetarian Pasta Salad
• Easy Balsamic Jam Dressing