Nutritious, filling roasted sweet potato kale salad with avocado, pumpkin seeds, walnuts, and a 6-minute egg. This delicious salad makes for a satisfying complete meal.

Roasted Sweet Potato Kale Salad with Avocado, Jammy Egg, Pumpkin Seeds, and Walnuts. A filling and nutritious dinner salad | TheRoastedRoot.net

Do you ever find yourself craving the crap out of a ginormous, filling salad? For me, the hankering comes and goes in waves. I can go months without consuming salad, only to go on a salad bender for weeks or months on end. You just never know with this girl.

Recently, I’ve been on Team Salad Bender. Because I need a great deal of substance within a salad to actually feel satisfied, I’m all about adding roasted vegetables, nuts, seeds, avocado, and protein. You’re looking at my exact latest obsession.

Roasted sweet potato kale salad with avocado, roasted walnuts and pumpkin seeds, jammy egg, and a sprinkle of feta cheese for those of us who dabble.

It’s magnificently hearty and so fun to crunch all up on!

Roasted Sweet Potato Kale Salad with Avocado, Jammy Egg, Pumpkin Seeds, and Walnuts. A filling and nutritious dinner salad | TheRoastedRoot.net

Dressing options? You guys, you can dress this salad however you please.

A homemade lemon-herb dressing is typically how I roll, but you can do a honey mustard, sesame ginger, my Paleo Caesar Salad Dressing, balsamic vinaigrette, Homemade Italian Dressing, raspberry vinaigrette…whatever you’re feeling!

I can put a salad on repeat for eons if I simply dress it differently from time to time. This salad? It’s been ridden hard and put away wet. Whatever that means in this context…just roll with it.

How to Make Sweet Potato Kale Salad:

The very first thing I do is chop up a sweet potato and roast it. While the sweet potato is roasting, I do all the other things. I cook the egg to give it time to sit in an ice bath, which makes it much easier to peel. I prefer my yolks jammy, so I boil them for 6 minutes. You can easily change this up according to how you like your yolk!

Wash the kale well and chop it up. I like to sauté my kale for a couple of minutes in order to allow it to soften, but you can absolutely leave it raw if you don’t mind the fibrousness of it.

Because sautéing generates some liquid, I strain the kale after I have finished sautéing it. I then transfer it to the refrigerator. Note: if you sauté the kale, it will still be a bit warm when you go to serve the salad unless you give it ample time in the refrigerator.

Whip up my lemon-herb dressing, or any dressing of your choosing!

When the sweet potato only has a few minutes left, spread the walnuts and pumpkin seeds on a baking sheet and roast 3- 4 minutes.

Now the fun part!

Roasted Sweet Potato Kale Salad with Avocado, Jammy Egg, Pumpkin Seeds, and Walnuts. A filling and nutritious dinner salad | TheRoastedRoot.net

Assemble your salad! I toss the kale in salad dressing first, then add the rest of the ingredients. If you’d like, you can just throw everything in a big bowl and toss it in dressing. FEAST!

The recipe as shown serves 2 people if you’re making this an entrée or 4 people if you’re using it as a side salad. You can adjust the amount of eggs and sweet potatoes you cook, and the number of avocados based on the amount of people you’re serving and your personal preference.

Recipe Adaptations:

  • Swap sweet potato for carrots, butternut squash, acorn squash, pumpkin, etc.
  • Toast the walnuts and pumpkin seeds in a small amount of oil and pure maple syrup in a skillet for a few minutes for some added pizzazz.
  • Change up the cheese to blue cheese, or omit it altogether.
  • Add rotisserie chicken, steak, or salmon  for an even more filling meal.
  • Toss in some dried cranberries or dried blueberries!
  • Use basil, cilantro, sage, or oregano in place of the parsley and mint in the dressing.

More Healthy Salad Recipes:

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your all your support!

If you make this Roasted Sweet Potato Kale Salad, please feel free to share a photo and tag @The.Roasted.Root on Instagram!

Get your crunch on!

Roasted Sweet Potato Kale Salad with Avocado, Jammy Egg, Pumpkin Seeds, and Walnuts. A filling and nutritious dinner salad | TheRoastedRoot.net

Roasted Sweet Potato Kale Salad with Avocado

4.57 from 23 votes
Roasted Sweet Potato Kale Salad with avocado, crunchy walnuts, creamy feta makes for an amazingly flavorful and nutrient-dense meal.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 large salads

Ingredients

  • 2 to 4 large eggs
  • 2 heads lacinato kale chopped
  • 1 large sweet potato chopped
  • 1 large avocado sliced
  • 1/3 cup raw walnuts
  • 1/4 cup raw pumpkin seeds
  • 1/3 cup feta cheese crumbles optional

Lemon Herb Dressing:

Instructions

  • Preheat the oven to 400 degrees F. Spread the chopped sweet potato over a large baking sheet and drizzle with avocado oil or olive oil and sprinkle with sea salt. Use your hands to toss everything together until potato chunks are well-coated in oil. Bake in the preheated oven 25 minutes, stirring half-way through.
  • When potatoes have just a few minutes left, spread the walnuts and pumpkin seeds on a baking sheet and roast 3 to 4 minutes, until golden-brown. Remove roasted sweet potato, walnuts, and pumpkin seeds from the oven.
  • While potatoes are roasting, cook the eggs. Fill a small saucepan with water and bring to a full boil. Using a slotted spoon, carefully drop eggs into the boiling water. Cook 6 minutes, then immediately transfer to an ice bath. Allow eggs to chill in the ice bath at least 15 minutes before peeling.
  • Transfer chopped kale to a skillet with 1 to 2 teaspoons avocado oil. Cover and cook, stirring occasionally, until kale has softened but is still al dente, about 2 minutes. Transfer kale to a colander to strain any liquid and allow it to cool.
  • Divide the kale between 2 to 4 bowls. Drizzle with lemon herb dressing (instructions below) and toss well. Top with roasted sweet potatoes, walnuts, pumpkin seeds, feta, avocado, and jammy eggs. Serve and enjoy!

Make Lemon Herb Dressing:

  • Add all ingredients for the dressing to a small blender and blend until well-combined. Store any leftovers in a sealed container in the refrigerator.

Notes

*Replace parsley and/or mint with your favorite fresh herbs

Nutrition

Serving: 1of 2 · Calories: 732kcal · Carbohydrates: 29g · Protein: 20g · Fat: 60g · Fiber: 9g · Sugar: 8g
Author: Julia
Course: Salads
Cuisine: American
Keyword: gluten free, grain free, low-carb, paleo
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

Roasted Sweet Potato Kale Salad with Avocado, pumpkin seeds, feta cheese, and jammy egg. A filling, delicious salad recipe!

This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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Questions and Reviews

  1. This is the kind of food I like to eat for lunch mostly, all by myself in between work, a perfect way to relax and enjoy 🙂

    1. I’m so thrilled to hear it! It’s such a nutritious meal..definitely a power lunch and a relaxing dish to enjoy! xo

  2. Wonderful meal!! I made this last night. I did add a little twist. I’m in love with Mama Lil’s kick butt peppers. Wish I had time to make them. I added about 1/4 to 1/2 cup of minced peppers with the pepper oil.

  3. really creative use of ingredients, even managing to use one of my favorites, sweet potatoes, and each of the others too and yes I do crave these of salads! thank you

  4. Made this tonight with butternut squash but didn’t have feta or the herbs for the dressing. Still, was a nice combination of flavors. I added shitake mushrooms with the kale.

  5. Have you ever heard of Pesole before? I had heard of it, but didn’t really know what it was. I knew it as a Mexican soup with hominy in it. But I also didn’t really know what hominy was. Apparently I am a sheltered food blogger.

  6. thank you for all of these, cookbooks work well for me as gifts to friends and the hot peppers for me, love the heat, and already have an audible subscription, great list!WiFi

  7. Ahhh this list is great! Like everyone this year I listened to Serial … and I tried to tune in to Radio Cherry Bombe! I need to remember to podcast it up WAYYY more when I’m in the kitchen. DUH, me!! Happy new year, sweet friend!Craft Beer Sacramento

  8. Have you ever heard of Pesole before? I had heard of it, but didn’t really know what it was. I knew it as a Mexican soup with hominy in it. But I also didn’t really know what hominy was. Apparently I am a sheltered food blogger.
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  9. Hello, thank you for all of these, cookbooks work well for me as gifts to friends and the hot peppers for me, love the heat, and already have an audible subscription, great list!

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  12. Made this tonight with butternut squash but didn’t have feta or the herbs for the dressing. Still, was a nice combination of flavors. I added shitake mushrooms with the kale.

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  23. Wow wow wow!!!! That dressing – unreal! FYI for anyone whose grocery stores don’t always stock dinosaur kale, I used one head of curly and it was equally yummy! I even forgot the feta and it was great! We used 1 tsp. maple syrup and a little less oil too.

    This will be a new staple!!

  24. I really like this recipe and definitely very interesting information for me. Wonderful meal!

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  26. This recipe has become our all the favourite. My little 3 year old toddler love baking and he absolutely love eating the yummy cake

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