Roasted Sweet Potato and Kale Salad with Honey Lemon Dijon Vinaigrette
Prep Time
Cook Time
Total Time
Recipe Type: Salads
Serves: 6 - 8 people
  • 1 large sweet potato, peeled
  • 4 heaping cups fresh chopped kale, stems removed
  • ¼ cup red onion, thinly sliced
  • 1/3 cup raisins
  • 2/3 candied pecans (recipe)
  • 3 Tbl. olive oil for roasting and kale
  • salt and pepper
Honey Lemon Dijon Vinaigrette
  • 1 Tbl. lemon zest
  • ¼ (about 1 lemon) lemon juice
  • ¼ cup extra virgin olive oil
  • 1 Tbl. Dijon mustard
  • 1 Tbl. honey
  • ¼ tsp. garlic powder
  • salt and pepper, to taste
  1. Preheat the oven to 400 degrees. Dice the sweet potato into ½ inch cubes and add to a rimmed sheet pan. Drizzle two tablespoons olive oil on the potatoes. Season the potatoes with salt and pepper to taste. Toss with your hands until well coated and spread evenly on the pan. Roast for 8 – 12 minutes, tossing halfway through, until the potatoes are fork tender. Allow to cool slightly before adding to the salad.
  2. While the potatoes are roasting, add the kale to a large mixing bowl. Drizzle the remaining tablespoon of olive oil across the top. Using your hands, gently massage the kale to allow the oil to soak in and tenderize the leaves. Set aside.
  3. Chop the candied pecans with a sharp knife or keep pecans whole for extra crunch. Add the pecans, red onion and pecans to the kale.
  4. Pour enough of the vinaigrette to lightly coat the ingredients. Add more as needed, but be careful to not overdress the salad.
  5. For Vinaigrette: Whisk ingredients together in a medium-mixing bowl until well combined. Or add ingredients to jelly jar, tighten the lid and shake as hard as you can until well combined.
Recipe by Culinary Cory at