Roasted sweet potato and kale salad

    1 hour 15 min

    A colourful, nutritious winter salad. Roasted sweet potatoes have a subtle sweetness that pairs nicely with the caramelised onions and kale.

    5 people made this

    Serves: 6 

    • 2 sweet potatoes, cut into cubes
    • 2 tablespoons olive oil
    • salt and freshly ground black pepper to taste
    • 1 tablespoon olive oil
    • 1 onion, sliced
    • 3 cloves garlic, minced
    • 1 bunch kale, torn into bite-sized pieces
    • 2 tablespoons red wine vinegar
    • 1 teaspoon chopped fresh thyme

    Prep:20min  ›  Cook:25min  ›  Extra time:30min cooling  ›  Ready in:1hr15min 

    1. Preheat an oven to 200 C / Gas 6. Toss the cubes of sweet potato with 2 tablespoons of olive oil in a bowl. Season to taste with salt and pepper, and arrange evenly onto a baking tray.
    2. Bake in the preheated oven until the sweet potatoes are tender, 20 to 25 minutes. Cool to room temperature.
    3. Meanwhile, heat the remaining 1 tablespoon of olive oil in a large pan over medium heat. Cook and stir the onion and garlic until the onion has caramelised to a golden brown, about 15 minutes. Stir in the kale, cooking until wilted and tender. Transfer the kale mixture to a bowl and set aside.
    4. Once all the ingredients have cooled, combine the roasted sweet potatoes, kale, red wine vinegar and fresh thyme in a bowl. Season to taste with salt and pepper, and gently stir to combine.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (218)


    I joined just so I could rate this incredible recipe. I made it exactly as printed and I will make it again and again! Yam and kale are big favorites in our home, but we haven't put them together until now. Delicious!  -  16 Apr 2011  (Review from Allrecipes US | Canada)


    Delicious, and made even better, in my opinion, by adding a liberal amount of crumbled goat cheese on top when serving. I did it to add protein so as to make this salad a complete dinner, but found that it added an amazing depth of flavor to the whole combination.  -  02 May 2011  (Review from Allrecipes US | Canada)


    My family did not like this that much, but I loved it enough not to care. I used packaged, torn kale which is usually tougher and more bitter so I will try again maybe with a different green hoping to make them like this. I could not get enough-and the kids did pick out the sweet potato and ate it so it wasn't a total flop (yes, I do know there is a difference between yam and sweet potato but I don't think the difference is enough to search out the yams instead of using a sweet potato:-) ).  -  26 Apr 2011  (Review from Allrecipes US | Canada)