Roasted Sweet Potato Kale Salad with Dried Cherries, Feta & Pepitas Recipe

If you’re looking for a salad that feels like a cozy hug but still packs a punch of nutrition and flavor, then this Roasted Sweet Potato Kale Salad with Dried Cherries, Feta & Pepitas Recipe is exactly what you need. I love this because it combines the natural sweetness of roasted sweet potatoes with the earthy bite of kale, rounded out by tart dried cherries and salty feta—it’s like a party of tastes and textures in every bite. The pepitas add that wonderful crunch I crave, making the salad feel truly satisfying.

Whenever I’m craving something wholesome but not boring, I turn to this salad. It works great as a hearty lunch or a side dish for dinner, especially when I want to sneak in some veggies but keep things interesting. Plus, it’s pretty forgiving to make, which is a win in my kitchen. If you’ve been hesitant about kale salads because you find them too bitter or tough, this roasted sweet potato kale salad with dried cherries, feta & pepitas recipe is going to change your mind.

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Ingredients You’ll Need

The magic of this Roasted Sweet Potato Kale Salad with Dried Cherries, Feta & Pepitas Recipe comes from simple, fresh ingredients that complement each other so well. When you shop, look for firm, bright sweet potatoes and fresh, vibrant kale to get the best flavors.

• Sweet potatoes: Choose medium-sized with smooth skin; they roast beautifully and offer a natural sweetness.
• Olive oil: A good quality extra-virgin olive oil makes a difference, especially for the dressing.
• Maple syrup: Adds gentle sweetness and helps caramelize the sweet potatoes.
• Garlic: Fresh minced garlic imparts a savory depth to the roasted sweet potatoes.
• Salt: Balances flavors and helps enhance the natural taste of ingredients.
• Tuscan kale: Known for its tender leaves and milder flavor, kale holds up perfectly in this salad.
• Fresh orange or lemon juice: Adds a bright, citrusy zing to the dressing.
• Apple cider vinegar: Brings tang and depth, perfect for balancing the sweetness.
• Dijon mustard: Gives a smooth sharpness that flavors the dressing uniquely.
• Pepitas (pumpkin seeds): Toasted or raw, they add a delightful crunch and nuttiness.
• Feta cheese: Salty crumbles that complement the sweetness and add creaminess.
• Dried cherries: Their tart chewiness is a lovely contrast to the other ingredients.
• Roasted or canned chickpeas: For added protein and crunch; roasted chickpeas are my favorite!

Variations

I like to keep things simple, but feel free to tweak this Roasted Sweet Potato Kale Salad with Dried Cherries, Feta & Pepitas Recipe to your liking — that’s part of the fun! Whether for dietary needs or seasonal ingredients, personalizing the salad is easy.

• Swap the cheese: My friends who can’t do dairy have loved it with a sprinkle of toasted nutritional yeast instead of feta.
• Nut swap: If you want a different crunch, toasted walnuts or sliced almonds work beautifully in place of pepitas.
• Seasonal fruit: I’ve tried dried cranberries or apricots too; each brings a new twist on the sweetness.
• Make it vegan: Skip the feta and chickpeas, or replace chickpeas with roasted tofu cubes for extra protein.
• Dressing swap: Sometimes I add a splash of balsamic vinegar instead of apple cider for a richer tang.

How to Make Roasted Sweet Potato Kale Salad with Dried Cherries, Feta & Pepitas Recipe

Step 1: Roast the sweet potatoes

Start by preheating your oven to 375°F (190°C). Dice your sweet potatoes into evenly sized cubes so they roast evenly. Toss them on a baking sheet with olive oil, maple syrup, minced garlic, and a sprinkle of salt. This combination brings a beautiful caramelization and savory aroma in the oven. Roast for about 35 to 45 minutes, stirring halfway through to ensure even cooking—you’re looking for tender cubes with lightly crisp edges.

Step 2: Prep and massage your kale

While the sweet potatoes roast, remove the tough stems from your Tuscan kale and finely chop the leaves. Place the kale in a large bowl. Whisk together olive oil, fresh orange or lemon juice, apple cider vinegar, Dijon mustard, and maple syrup for the dressing. Pour it over the kale and then get in there with your hands to gently massage it for a few minutes. I discovered this trick when I first struggled with tough, bitter kale salads—massaging softens the leaves and mellows out the bitterness so you get a tender, flavorful bite every time.

Step 3: Combine and assemble the salad

Once the sweet potatoes are done and have cooled just a bit, add them directly to the massaged kale and toss gently to combine. Divide the salad into bowls or a large serving dish. Just before serving, sprinkle the salad with pepitas, feta cheese crumbles, dried cherries, and roasted chickpeas. I always wait to add the cheese and pepitas because I want them crunchy, not soggy, and that fresh texture makes all the difference.

How to Serve Roasted Sweet Potato Kale Salad with Dried Cherries, Feta & Pepitas Recipe

Garnishes

I usually stick to the classic garnish of pepitas, feta, and dried cherries—it gives the salad just the right balance of crunch, saltiness, and sweetness. Sometimes, I’ll sprinkle a little fresh chopped parsley or a lemon zest twist for an extra burst of freshness that really livens up the whole dish.

Side Dishes

This salad shines as a side for grilled chicken, roasted salmon, or even a big pot of lentil soup. I also love pairing it with warm crusty bread to soak up any extra dressing left behind—it makes for a perfectly balanced meal.

Creative Ways to Present

For dinner parties, I like serving this Roasted Sweet Potato Kale Salad in individual mason jars or colorful bowls to showcase all the vibrant ingredients. Layering the salad components in clear glass containers also makes a lovely presentation if you want to let guests build their own bowls and appreciate the colors.

Make Ahead and Storage

Storing Leftovers

Leftovers store well in an airtight container in the fridge for up to 3 days. I prefer to keep the toppings like feta and pepitas separate until ready to eat to maintain their texture. When you’re ready, just toss everything back together—it tastes just as great the next day!

Freezing

I generally don’t freeze this salad because I find the texture of kale and toppings changes unfavorably. However, you can freeze the roasted sweet potatoes separately if you want to prep in bulk, then toss fresh kale and dressing when thawed.

Reheating

If you want warm leftovers, gently reheat just the sweet potatoes in the microwave or a skillet, then add to fresh kale and dressing. This way, you keep that fresh salad texture with a cozy, warm component.

FAQs

Final Thoughts

This Roasted Sweet Potato Kale Salad with Dried Cherries, Feta & Pepitas Recipe holds a special place in my kitchen because it’s such a vibrant, hearty dish that doesn’t feel heavy. I love sharing it with friends and family, especially when I want to impress with something healthy yet delicious without hours spent cooking. Give it a try—you might find it becomes your go-to salad for the seasons when you crave something fresh, nourishing, and bursting with flavor.

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