Roasted Sweet Potato + Kale Salad with Spicy Cashew Herb Dressing (Vegetarian, Gluten-Free, Dairy-Free)

Roasted Sweet Potato + Kale Salad with Spicy Cashew Herb Dressing                           (Vegetarian, Gluten-Free, Dairy-Free)

I did it.

I made my new favorite Hungry Lady Salad.

I have been wanting to do a sweet potato salad for a few weeks now, but I didn’t want it to have a fall seasonal feel which so many sweet potato salad preparations do.

I wanted it to feel fresh, bright, and deeply satisfying. Then I thought to add avocado, use roasted cashews, and a base of soft and tender massaged kale. Top it all with the most delicious creamy cashew and herb salad dressing and BOOM: My new favorite salad.

This salad is absolutely delicious as is, and quite filling despite there being no animal protein, legumes, or grains. It also happens to be paleo, if that’s of interest to you.

Basically, it checks all the boxes.

How To Make Roasted Sweet Potato + Kale Salad with

Spicy Cashew Herb Dressing:

sweet potato salad

Step 1. Prep the kale by massaging with salt.

Step 2. Roast the sweet potatoes until browned and tender.

Step 3. Blend all dressing ingredients to a smooth consistency in a high-speed blender. This is my favorite one.

Step 4. Add the rest of the salad ingredients to the prepped kale.

Step 4. Drizzle salad dressing over the salad and toss well.

sweet potato salad

What Else Can I Use?

  • I call with curly green kale here, but you can use Tuscan/Lucinato Kale instead if you prefer.
  • Don’t care for kale? I won’t judge you, promise. Use shredded purple cabbage or shaved Brussels sprouts instead.
  • If you don’t have honey, maple syrup can be used in the dressing.
  • There is just a touch of red pepper flakes in the dressing for subtle heat. Feel free to omit for no spice, or increase for more pronounced heat.
  • Apple cider or white vinegar can be used instead of rice wine vinegar in the dressing.
  • Feel free to use sunflower seeds instead of cashews in both the dressing and salad to keep this nut free.

This Roasted Sweet Potato + Kale Salad is amazing because:

It is flat out DELICIOUS. I have made this salad twice in the last week, and I develop new recipes for a living. That is saying something.

You will learn a, potentially new, technique of how easily salt transforms tough kale leaves into something tender and delicious.

It takes 20 minutes to make, and is easy to throw together any day of the week.

This salad uses curly kale, which is easily available at your local grocery stores. I know some of you had trouble finding Tuscan Kale, the smoother variety, so I’ve got you covered here.

This salad dressing is incredible. It’s a beautiful green color, silky smooth, and slightly sweet from the honey and a little spice from the red pepper flakes. I know you will love it.

sweet potato salad

If you love sweet potatoes like me, be sure to check out these recipes:

Tex-Mex Stuffed Sweet Potatoes

Sweet Potato Agrodolce

Miso Butter Sweet Potatoes

sweet potato salad

If you make this Roasted Sweet Potato and Kale Salad with Spicy Cashew Herb Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

sweet potato salad

Roasted Sweet Potato + Kale Salad with Spicy Cashew Herb Dressing

This delicious, filling vegetarian salad has become a new favorite. The salad dressing alone deems it worthy of making!
5 from 8 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Appetizer, Lunch, Main Course, Salad
Cuisine American, Mexican
Servings 6 people
Calories 425 kcal

Equipment

  • 1 half sheet pan
  • 1 High speed blender

Ingredients
  

  • 2 lbs curly green kale about 2 generous bunches
  • Kosher salt
  • 2 large sweet potatoes, peeled and diced
  • 1 tbsp olive oil
  • 1 large avocado, diced
  • 3 scallions, white and green parts sliced thin
  • 1/3 cup unseasoned roasted cashews, chopped
  • 1/2 tsp fresh cracked black pepper

Spicy Cashew Herb Dressing

  • 1 clove garlic, smashed
  • 1 tsp honey
  • 1/3 cup unsalted roasted cashews
  • 1/2 tsp red pepper flakes
  • 1 cup fresh parsley
  • 1 cup fresh cilantro
  • 1/3 cup unseasoned rice wine vinegar
  • 1/2 cup olive or avocado oil

Instructions
 

  • Preheat the oven to 425 Degrees F.
  • Rinse and chop the kale, discarding the tough stem ends.
  • Add kale to a very large bowl and top with one teaspoon of salt. Don't worry if it's overflowing a bit, the kale will shrink down while you prep the salad.
  • Using your hands, massage the salt into the kale for about 10 seconds. Leave the bowl of kale to the side while you continue with the salad.
  • On a large sheet pan, mix diced sweet potatoes with olive oil, 1/2 teaspoon salt, and a few turns of fresh cracked pepper. Spread in an even layer.
  • Roast for 15-20 minutes, until browned and cooked through. Set aside at room temperature.

Make the Spicy Cashew Herb Dressing:

  • Add all dressing ingredients to a high speed blender and blend for 10-20 seconds, just until smooth and green. If the dressing is too thick, add a tablespoon or two of water.
  • Set aside.

Compose the Salad:

  • To the bowl of massaged kale, add sweet potatoes, avocado, scallions, cashews, and a few cracks of black pepper.
  • Drizzle with the cashew herb dressing and toss well.
  • Serve. This salad will also keep in the fridge for up to 5 days.

Nutrition

Calories: 425kcalCarbohydrates: 32gProtein: 9gFat: 32gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gSodium: 524mgPotassium: 1131mgFiber: 12gSugar: 7gVitamin A: 26974IUVitamin C: 162mgCalcium: 439mgIron: 5mg
Keyword chopped salad, kale, lunch salads, salad, sweet potatoes, vegetarian
Tried this recipe?Let us know how it was!

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22 thoughts on “Roasted Sweet Potato + Kale Salad with Spicy Cashew Herb Dressing (Vegetarian, Gluten-Free, Dairy-Free)”

  • 5 stars
    To everyone seeing if this can be made whole food plant-based, it definitely can! I made the dressing recipe as it is except I swapped out a half a cup of oil for half a cup of water, and it still taste amazing! I also put in some roasted chickpeas and a combination of kale and cabbage. Skipped avocado and cashews to save on fat but that would take it to the next level for sure—I added some roasted mushrooms. I will definitely making this dressing all the time!

  • Do you have any recommendations or substitute for us Midwesterners who have a tough time getting ripe avocados on demand. Often the ones available here in Northern Wisconsin take a week to ripen and then spoil immediately. We love to eat them, but I’m wondering if you have a sneaky substitute in mind? Thanks so much- we love your salads!

    • Hi Courtney,
      White beans would be a nice add in here for that creamy component.
      Let me know how you make out!
      Kat

      • I can’t get enough of this salad! I have made four of your salads since Easter and this is my favorite by far! I now love kale and never thought I would. Keep up the great work and I will always follow you. Thank you so much!

        • I love when I convert someone into a kale lover, Kit! So glad you’re here.
          Kat

  • 5 stars
    This was the second one of your salad recipes I have made and absolutely loved and devoured, the first being the Tuscan Kale Chopped Salad with Lemon Tahini Dressing. I get so excited to sit down and heartily eat these salads!! This one is so fresh tasting with the cup of cilantro and cup of parsley in the dressing! What a genius idea to just pack a salad dressing with flavor in such a way!! And the sweet potato and avocado are such a nice sweet and tender opposite to the dazzling crunch and flavor of everything else. Thank you so much for these Hungry Lady Salads. The next I shall try is the “cheesy” one with farro. You are a gem. Thanks for what you do.

  • Love your recipes! What are the “tea towels” you use to dry off veggies and cover items? I love how thick as they look very absorbent!

  • 5 stars
    I have been trying new recipes from your website every week for over a month now and this one is definitely my new favourite! As someone who used to hate the idea of eating salads but is now trying to eat healthier due to seemingly out-of-nowhere food intolerances, you never miss the mark on making salads enjoyable to eat and you have genuinely been a massive help for me.

    It would be great to clarify, how much kale is needed for this recipe? I made the recipe in full to have over the week, and realised in the store that 2lbs of kale here in the UK is translated by Google to roughly 900grams. That would be 6 bags of kale! I figured that must not be right as that was a crazy amount of kale so I ended up using 1 and a half 150g bags. The salad was amazing but I’m still a bit boggled on how much kale is supposed to be used! Does 2lbs in the US mean something different here in the UK maybe? Or did I just use a lot less kale than I was supposed to? 😅

    • Hi Stefanie,
      I’m referring to 2 lbs of kale stems with leaves, not 2 lbs of leaves which are what you’ll find in bagged kale. I’d halve the amount!
      Kat

  • 5 stars
    This is the 5th HLS I’ve made for my family. We gobbled it up. Every one I’ve made has been a huge success. Thanks so much for these fantastic recipes.

    • Patti,
      This means so much to me, I’m so glad you all enjoy them!
      Kat

  • 5 stars
    Best salad ever!! ❤️❤️
    I was happy surprised to really enjoy the flavor of the kale. Thanks for sharing 👍

  • 5 stars
    This was delicious! I made it a little less spicy because I’m not a huge heat person. This salad was so good. I couldn’t believe I was eating so much kale and loving it! Can’t wait to try her other recipes!

Comments are closed.