There are salads you eat because you have to, and then there are salads like this one: hearty, colorful, and so satisfying you forget you’re eating a bowl of vegetables. Roasted sweet potatoes, creamy avocado, crunchy cashews, and massaged kale come together under the dreamiest spicy cashew herb dressing — and trust me, you’ll want to put that dressing on everything. Whether you’re looking for a plant-based meal that leaves you full and happy or just need a fresh twist on sweet potatoes that doesn’t scream “fall,” this salad checks all the boxes.

😍 Why You’ll Love My Roasted Sweet Potato and Kale Salad

This salad is everything you want in a meal: filling without feeling heavy, easy enough for a weeknight, and layered with flavors and textures that keep every bite exciting. You’ll love how the roasted sweet potatoes add natural sweetness, how the massaged kale becomes tender and almost buttery, and how the spicy, herby dressing ties it all together with a silky kick. Plus, it’s paleo, dairy-free, grain-free, and just flat-out delicious – no labels necessary.

🗒️ Ingredients

Curly Green Kale – Massaging it with salt transforms it from tough to tender, making it the perfect hearty salad base.

Sweet Potatoes – Roasted until golden and caramelized, they add sweetness and substance.

Olive Oil – Helps the sweet potatoes roast to perfection and keeps everything lush and flavorful.

Avocado – Creamy bites that balance the spice of the dressing and the earthiness of the kale.

Scallions – Add a fresh, mild onion bite without overpowering the other flavors.

Roasted Cashews – Bring a satisfying crunch and a toasty flavor to the salad.
Garlic – Adds bold, aromatic flavor.

Honey – A subtle touch of sweetness to balance the vinegar and spice.

Unsalted Roasted Cashews – Create a creamy, rich texture without dairy.

Red Pepper Flakes – Just enough heat to keep it interesting (adjust to your preference).

Fresh Parsley + Cilantro – Fresh herbs keep the dressing bright, green, and vibrant.

Rice Wine Vinegar – For that gentle tang that lifts all the other flavors.

Olive or Avocado Oil – Blends everything together into a smooth, luscious dressing.

Fresh Cracked Black Pepper – For a little extra seasoning and depth.

👩‍🍳 How to Make My Roasted Sweet Potato and Kale Salad

🥵 Preheat your oven to 425°F.

🔪Chop the kale, discarding the tough stems, and massage with a teaspoon of kosher salt until softened. Set aside.

🍠 Toss the diced sweet potatoes with olive oil, salt, and pepper, and roast on a sheet pan until browned and tender, about 15–20 minutes.

💧 While the sweet potatoes roast, blend all dressing ingredients in a high-speed blender until smooth and vibrantly green. If needed, thin with a splash of water.

🥑Add the roasted sweet potatoes, diced avocado, scallions, and chopped cashews to the bowl of massaged kale.

🥄 Drizzle the spicy cashew herb dressing over everything and toss to coat.

🥳 Enjoy!

🎩 Tips and Tricks

• Massage your kale for at least 10 seconds with salt – it makes all the difference in texture.
• Roast your sweet potatoes in a single layer to help them brown, not steam.
• If your dressing feels too thick, add a tablespoon or two of water until it reaches your desired consistency.

🌟 Variations

• Use Tuscan (Lacinato) kale if you prefer a slightly softer leaf.
• Swap the sweet potatoes for butternut squash or roasted carrots.
• Add cooked quinoa or chickpeas for extra protein if you’d like to make it even heartier.

🤲 Substitutions

• Replace the kale with shredded purple cabbage or shaved Brussels sprouts if you’re not a kale fan.
• Use maple syrup instead of honey to keep it vegan.
• Swap the cashews for sunflower seeds if you need a nut-free version.

📓 Best served with

• A bowl of your favorite soup for a cozy meal.
• Grilled chicken, salmon, or tofu if you’re looking to add some protein.
• Warm pita or flatbread on the side.

👝 How to Store Leftovers

This salad keeps beautifully! Store any leftovers in an airtight container in the fridge for up to 5 days. The kale holds up well without getting soggy, and the flavors only get better as they sit. If meal prepping, you can keep the dressing separate and toss right before serving.

🧠 Common Questions