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A close up of Kale salad in a shallow grey bowl with a black fork.

Kale Sweet Potato Salad with Sundried Tomatoes

  • Author: Veronika | thehealthfulideas
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: 2-4 1x
  • Category: Salad
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian


Units Scale

Sherry Dressing:

  • 1/4 cup extra virgin olive oil
  • 2 tbsp sherry vinegar (or red wine vinegar)
  • 1 tsp maple syrup (or honey)
  • 1 tbsp finely chopped fresh thyme
  • 1 tbsp finely chopped fresh rosemary
  • 1/4 tsp sea salt and freshly ground black pepper to taste

Kale Salad:

  • 2 medium sweet potatoes (700g), peeled and diced (5-6 cups diced)
  • 1-2 tbsp avocado oil (or other cooking oil)
  • 1 tsp each dried oregano, rosemary, and thyme
  • 1 tsp smoked paprika (optional)
  • 1/4 tsp chipotle powder (or to taste, optional)
  • 1 tsp sea salt
  • Freshly cracked black pepper to taste
  • 1 large bunch Lacinato kale (see notes), stems removed and finely chopped (6-8 cups)
  • 1 english cucumber, diced
  • 1 medium red onion, peeled and thinly sliced
  • 1 cup sundried tomatoes in oil, drained, rinsed, and chopped
  • 1/2 cup (100g) soft goat cheese or feta cheese
  • 1-2 tbsp hemp seeds (optional, for garnish)


Sherry Dressing:

  1. Combine all ingredients in a small jar with a tight-fitting lid and shake to combine. Set aside until ready to serve.

Kale Salad:

  1. Preheat your oven to 400F (200C).
  2. Spread the diced sweet potato on a large baking tray and drizzle with avocado oil. Toss.
  3. Season with dried oregano, rosemary, thyme, smoked paprika, chipotle powder, sea salt, and pepper. Toss to coat everything well.
  4. Roast for 40 minutes tossing once.
  5. While that’s roasting, prep the rest of the ingredients and the dressing (see notes about prepping the kale).
  6. When the sweet potatoes are done, let them cool down for a few minutes. 
  7. Combine everything in a large bowl. The kale, cucumber, red onion, sun-dried tomatoes, and goat cheese. Drizzle with the dressing, toss, and serve.


Lacinato Kale: I prefer this kale over regular kale, it has flat leaves and darker color. It’s also called black or dinosaur kale or cavolo nero. You can use any kale you have or any greens you prefer.

I highly recommend massaging the kale before serving. It loosens up the fibers, makes the kale softer and easier to chew. Simply put the chopped kale in a large bowl, add 1 tsp olive oil and a small pinch of sea salt, and massage with your hands for 30 seconds or so. It will reduce in size and turn darker.

Dressing: If you don’t have fresh herbs, use 1 tsp dried. I like to break up dried rosemary in the palm of my hand before using it as it can be pretty hard and sharp which is why I’m using fresh. You can use any other fresh or dried herbs you like. Chives, sage, or parsley work great.

Storing: Store the salad in the fridge for up to 2 days with the cheese and 3 without. If it’s already dressed, the kale will wilt down faster but I personally don’t mind.


  • Serving Size:
  • Calories: 466
  • Sugar: 10.8 g
  • Sodium: 881.4 mg
  • Fat: 27.4 g
  • Saturated Fat: 6.8 g
  • Trans Fat: 0 g
  • Carbohydrates: 49.7 g
  • Fiber: 9.3 g
  • Protein: 10.9 g

Keywords: kale salad, sweet potato