Save This colorful warm salad brings together earthy sweet potatoes and vibrant kale for a cozy side or meatless meal that always disappears fast at my table. Roasting the potatoes makes them silky inside with caramelized edges. Sautéed kale shines with a drizzle of tangy apple cider vinegar and the nutty crunch of toasted pecans. It is perfect when you want something hearty but still loaded with greens.
I started making this in November when cold weather always calls for something warm and nourishing. My friends beg for the leftovers the next day and it is now a staple at our winter gatherings.
Ingredients
- Sweet potatoes: diced and roasted for richness and natural sweetness look for ones with firm smooth skin
- Kale: chopped and sautéed provides a powerhouse of nutrients pick bunches with deeply colored crisp leaves
- Pecans: toasted add irresistible crunch and nutty flavor use fresh and buy unsalted for best results
- Olive oil: brings everything together with richness opt for good quality extra virgin for the best taste
- Apple cider vinegar: adds brightness and balances sweetness unfiltered varieties offer the most flavor
- Salt and pepper: essential seasoning for rounding out all the flavors taste as you go to avoid over salting
Instructions
- Roast the Sweet Potatoes:
- Toss diced sweet potatoes in a bit of olive oil salt and pepper Spread in a single layer on a baking sheet and roast at 425 degrees until golden with crisp edges about twenty five minutes Toss once halfway for even color
- Sauté the Kale:
- Warm olive oil in a large skillet over medium heat Add kale and a pinch of salt Let it wilt slowly stirring often for four to five minutes You want it vibrant and tender not overcooked
- Toast the Pecans:
- Spread pecans in a dry skillet over medium low heat Stir frequently until they smell nutty and are lightly browned about three minutes Remove quickly to avoid burning
- Combine and Finish:
- In a large bowl toss together the warm roasted sweet potatoes sautéed kale and toasted pecans Drizzle with apple cider vinegar and toss again Taste and add extra salt and pepper if needed Serve immediately for the best warm texture
Save I find pecans bring both richness and crunch that make this salad extra satisfying My kids love picking out the sweet potato cubes as soon as the bowl hits the table and I smile every time I see those buttery orange bites disappear
Storage Tips
Let any leftovers cool fully before sealing in an airtight container This will keep the kale from steaming more and turning too soft in the fridge The salad keeps well up to three days Reheat gently in a skillet or microwave and splash with extra vinegar to revive flavors
Ingredient Swaps
No pecans Try toasted walnuts or pumpkin seeds instead For even more brightness toss in a handful of dried cranberries right before serving Baby spinach can replace kale just wait to add it until the very end so it does not overcook
Serving Ideas
I love piling this salad next to a roast chicken for a cozy dinner It also stands alone as a main with a poached egg on top Add a little crumbled feta or goat cheese for a creamy finish If you enjoy crunch add thin slices of raw apple just before serving
Cultural Touch
Sweet potatoes and leafy greens are staples in Southern US kitchens where hearty vegetables fuel winter meals Their combination in this salad nods to cozy soul food while the vinegar brings a touch of Carolina tang Families often personalize with pecans or walnuts based on old family recipes
Seasonal Adaptations
Use baby kale in spring for a softer green Mix in roasted winter squash for added color and flavor In late autumn try garnishing with pomegranate seeds for a pop of tartness
Success Stories
Friends have raved about this recipe when I bring it to potlucks It disappears quickly and I always get requests for the secret to making kale taste this good Several readers have told me it convinced their family members to finally enjoy greens
Freezer Conversion
This salad is best fresh but you can roast extra sweet potatoes and freeze them in small portions If you want to prep ahead toast the pecans and store them in an airtight jar at room temperature Keep the assembled salad out of the freezer to maintain the best texture
Save This salad is satisfying warm and packs great nutrition into every bite Try it whenever you crave something both hearty and fresh
Recipe FAQs
- → Can I use a different leafy green instead of kale?
Yes, spinach or Swiss chard work well if kale isn't available. Adjust cooking time as needed for tenderness.
- → Do I have to roast the sweet potatoes in advance?
Roasting in advance adds flavor and texture, but you can roast them while prepping the other ingredients if pressed for time.
- → Is there an alternative to pecans?
Walnuts or almonds provide a similar crunch and nuttiness. Toast them lightly before adding for best results.
- → Can this dish be served cold?
It’s typically served warm, but leftovers can be enjoyed cold or at room temperature.
- → How can I add extra protein?
Add cooked chickpeas, grilled chicken, or feta cheese for a more filling meal.