Sweet Potato and Kale Salad

October 29, 2018 / By Foodland

Sweet Potato and Kale Salad

This delicious pairing of Okinawan Sweet Potatoes and Kale is bursting with fall-inspired colors. Packed with flavor and nutrients, this salad makes a delicious addition to your holiday dinner!
Course Appetizer, Salad, Snack
Cuisine Potato, Vegetables
Servings 5 Servings


  • 4 sweet potatoes
  • salt & pepper
  • 1/3 cups balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon stone ground mustard
  • 1 teaspoon Salt
  • 1 tablespoon fresh thyme
  • 0.5 teaspoon red pepper flakes
  • 1/3 cups olive oil
  • 4 Dyno Kale(de-stemmed and shredded)
  • 1 cup pomegranate
  • 1/3 cups red onion(minced)
  • 1/2 cups pine nuts(toasted)
  • 1/3 cups dried cranberries


  1. Boil sweet potatoes until tender; cool and dice into cubes.
  2. Place, balsamic vinegar, honey, mustard, salt, fresh thyme and red pepper flakes into a mixing bowl.  Whisk slowly adding the olive oil until dressing combines together. Save ¼ cup of dressing on the side.
  3. Add the cooled sweet potatoes, shredded kale, pomegranate, red onion, pine nuts and minced cranberries into the bowl, and toss to coat.
  4. Refrigerate for at least 30 minutes then add more dressing and season with salt/pepper before serving.
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