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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.
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!
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!
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:
- Warm Brussels Sprout Salad with Kale, Quinoa, and Bacon Vinaigrette
- Pesto Quinoa Salad with Asparagus, Avocado and Kale
- Kale and Quinoa Salad with Apples and Walnuts
- Roasted Carrot Spinach Salad with Lemon Herb Dressing
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
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:
- 1/3 cup avocado oil
- 1/4 cup fresh lemon juice
- 2 tsp pure maple syrup, optional
- 1/4 cup fresh parsley, *
- 1/4 cup fresh mint, *
- 1/4 tsp sea salt, to taste
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
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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!how to get modafinil
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!how to get modafinil
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.
It always makes me happy when I see an email from you in my inbox. And one with fig bread pudding makes me even happier! This is the perfect fall dessert in my opinion and I think I need to figure out how to make it to take with us when we search for fall colors in the Eastern Sierras this coming weekend!
I’m so glad you enjoy my recipes, Carry!! Cheers to fall in the Sierras!! xo 😀
These turned out wonderfully! And I agree about the key to a successful photo shoot – take TONS of photos.The more you take, the more likely you’ll get some that turn out good
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!
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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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
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
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…
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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.
Since I don’t care for kale, I’m going to make this with spinach.
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.
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
My pleasure, Sabrina! Thank you for the sweet note! xo
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.
Oooh that sounds lovely! Thanks, Brian! xo
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 🙂
I’m so thrilled to hear it! It’s such a nutritious meal..definitely a power lunch and a relaxing dish to enjoy! xo