Warm Sweet Potato Kale Salad

Warm salads have become a staple of American farm-to-table lunches, turning sturdy greens into something cozy. Roasted sweet potatoes caramelize with fresh sage, then meet lacinato kale, lemony Dijon dressing, toasted pumpkin seeds, and crumbled feta.

Serves 4 · 15 min prep · 28 min cook

Estimate for one serving

• 385 cal
• 11g protein
• 42g carbs
• 21g fat
• 3g fiber

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Ingredients

• 2 large sweet potatoes
• 12 fresh sage leaves
• 1 large bunch lacinato kale
• 3 tbsp olive oil
• 1 lemon
• 2 garlic cloves
• 1/3 cup toasted pumpkin seeds
• 1/2 cup crumbled feta
• 1 tsp Dijon mustard
• 1 tsp honey
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. 1Preheat the oven to 425°F and line a large sheet pan with parchment.
2. 2Peel the sweet potatoes if desired, cut into 3/4-inch cubes, and toss on the pan with most of the olive oil, half the sage leaves torn into pieces, salt, and black pepper until evenly coated.
3. 3Spread in a single layer and roast 22–28 minutes, flipping once, until the edges are caramelized and the centers are tender when pierced.
4. 4While the potatoes roast, strip the kale from the stems, tear into bite-size pieces, and place in a large bowl.
5. 5Massage the kale with a drizzle of olive oil and salt for 1–2 minutes until it darkens and softens.
6. 6Mince the garlic and whisk it with the remaining olive oil, lemon juice and zest, Dijon, honey, and red pepper flakes to make a bright dressing.
7. 7When the sweet potatoes come out, immediately toss half of them with the massaged kale so the residual heat wilts the greens slightly.
8. 8Add the remaining warm sweet potatoes, torn remaining sage, toasted pumpkin seeds, and crumbled feta.
9. 9Pour the dressing over everything and toss gently until glossy and evenly coated.
10. 10Taste and adjust salt or lemon, then divide into bowls while still warm.
11. 11Finish each bowl with an extra grind of pepper and a few whole sage leaves if desired.
12. 12Serve right away or pack into containers; it holds well for lunch and can be gently reheated or eaten at room temperature.