Welcome to your new favorite go-to salad! This **Kale Sweet Potato Salad** is a symphony of flavors and textures, making it an absolute delight for your taste buds and a powerhouse of nutrition for your body. Imagine the robust earthiness of tender kale, perfectly balanced with the sweet, caramelized notes of roasted sweet potatoes. Add to that the light, fluffy texture of couscous, the hearty creaminess of black beans and avocado, and a vibrant, zesty basil-lemon vinaigrette that ties everything together beautifully. This salad isn’t just a meal; it’s an experience that’s both satisfying and incredibly fresh.

Author’s Insight

My Favorite Salad, Perhaps Ever!

As a lifelong salad enthusiast, I’ve always faced a common dilemma: most salads don’t hold up well as leftovers, making them feel like a one-and-done endeavor. But this particular salad has completely revolutionized my approach to healthy eating! It has quickly become my **weekly staple**, a recipe I find myself craving and preparing time and again. Its robust nature and incredible flavor profile make it stand out from the crowd.

If you’re new to incorporating kale into your salads, prepare for a revelation. Unlike delicate greens that wilt quickly, kale maintains its crisp texture and vibrant color, even after being dressed. This makes it an absolute dream for meal prepping! I often prepare the ingredients ahead of time, storing them separately in the fridge for easy daily assembly. For ultimate convenience, layering the components in a Mason jar creates a perfect grab-and-go lunch that stays fresh and delicious.

Beyond its fantastic taste and meal-prep friendly qualities, this salad is incredibly nourishing. It’s brimming with fiber from the kale and sweet potatoes, and rich in plant-based protein from the black beans and couscous, ensuring you stay full and energized. For those days when I desire an extra protein boost, I love to toss in some perfectly baked chicken breast or savory grilled chicken to make it an even more substantial meal.

Key Ingredients for an Unforgettable Kale Sweet Potato Salad

Crafting the perfect Kale Sweet Potato Salad begins with selecting fresh, high-quality ingredients. Each component plays a vital role in creating the unique flavor and texture profile that makes this salad so irresistible. Here’s a detailed look at what you’ll need and how you can customize it:

Crafting Your Kale Sweet Potato Salad: A Step-by-Step Guide

Creating this delicious Kale Sweet Potato Salad is straightforward and rewarding. Follow these steps for a vibrant, satisfying meal:

1. Prepare the Couscous: In a medium pot, bring 1/2 cup of water and a pinch of salt to a rolling boil over high heat. Once boiling, remove the pot from the heat immediately and stir in the dry couscous. Cover the pot tightly with a lid and let it sit undisturbed for about 5 minutes. This allows the couscous to steam and absorb all the liquid. After 5 minutes, uncover and fluff the couscous gently with a fork, ensuring there are no clumps. Set aside to cool.
2. Roast the Sweet Potatoes to Perfection: Preheat your oven to a robust 400°F (200°C). Peel the sweet potatoes and cut them into uniform 3/4-inch cubes. You should aim for about 3 cups of diced sweet potatoes. In a large bowl, toss the sweet potato cubes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/8 teaspoon of pepper until they are evenly coated. Spread the seasoned sweet potatoes in a single layer on a large sheet pan, making sure to leave some space between the pieces for optimal browning. Roast for 15 minutes, then flip them over and continue roasting for another 10-15 minutes, or until they are beautifully golden-brown, tender, and slightly caramelized at the edges. Let them cool completely before adding to the salad.
3. Whip Up the Basil-Lemon Vinaigrette: This zesty dressing is the heart of the salad. In a mini blender or food processor, combine all the dressing ingredients: fresh basil, olive oil, lemon zest, lemon juice, honey, Dijon-style mustard, minced garlic, salt, and pepper. Blend until the mixture is smooth and emulsified. Taste and adjust the flavors as needed – you might want more honey for sweetness or additional lemon for tang. Transfer the dressing to a Mason jar and refrigerate until you’re ready to assemble your salad.
4. Massage the Kale: Finely chop your kale and place it into a large salad bowl. Drizzle about 1 tablespoon of the prepared basil-lemon vinaigrette over the kale. Now, get your hands in there! Vigorously scrunch and massage the kale with both hands for about 15-30 seconds. This crucial step helps to break down the kale’s tough fibers, softening its texture and reducing any bitterness, while also infusing it with the dressing’s vibrant flavors. Let the massaged kale sit for at least 10 minutes to further tenderize.
5. Prepare the Pistachios: For the best texture, use a nut grinder or a food processor to coarsely chop the pistachios. Aim for a mix of larger chopped pieces and some finer crumbs, which will add a wonderful textural contrast throughout the salad.
6. Assemble Your Flavorful Salad:
• For immediate serving: In the large bowl with the massaged kale, add the cooled couscous, roasted sweet potatoes, drained and rinsed black beans, creamy avocado slices, crumbled feta cheese, and coarsely chopped pistachios. Drizzle with your desired amount of the basil-lemon vinaigrette, tossing gently to combine all ingredients evenly. Taste and adjust seasoning if necessary, then serve and enjoy!
• For later or meal prep: To maintain freshness and prevent sogginess, store the salad components separately in airtight containers in the refrigerator. Alternatively, for convenient grab-and-go meals, layer the ingredients in a Mason jar (see storage tips below). Add the feta and pistachios just before serving to keep them fresh and crunchy.

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5 from 3 votes

Kale Sweet Potato Salad

By
Chelsea Lords

This Kale Sweet Potato Salad is packed with flavor—tender kale, caramelized sweet potatoes, fluffy couscous, black beans, creamy avocado, and a zesty basil-lemon vinaigrette. Amazing in every bite!

Prep Time:

30 minutes

Cook Time:

30 minutes

Total Time:

1 hour

Servings:

4 servings (as a main; 8 as a side)

Recipe Video

Equipment

• Medium pot
• Sheet pan (15″ x 10″)
• Small blender or food processor

Ingredients

Salad

• 1/2 cup couscous plus 1/2 cup water
• 3 cups diced sweet potatoes plus 1 tablespoon oil
• 2 cups finely chopped kale (see note 1)
• 1/2 cup finely diced red onion (optional)
• 1 (15.5-ounce) can black beans (drained and rinsed)
• 1/2 cup crumbled feta cheese (add to preference)
• 1/2 cup pistachios (coarsely pulsed)

Dressing (see note 2)

• 1/4 cup tightly packed fresh basil
• 1/2 cup olive oil
• 3 lemons (see note 3)
• 2 to 3 tablespoons honey (add to sweetness preference)
• 1 tablespoon Dijon-style mustard
• 1/2 teaspoon minced garlic
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Instructions

1. In a medium pot, bring 1/2 cup water and 1/4 tsp salt to a boil over high heat. Once boiling, remove from heat and stir in the couscous. Quickly cover the pot with a tight-fitting lid. Let it sit 5 minutes. Then, fluff the couscous with a fork, breaking up any clumps. Set aside.
2. Preheat oven to 400°F (200°C). Peel and cube the sweet potatoes into 3/4-inch pieces, ensuring you have 3 cups. Toss the sweet potato cubes with 1 tbsp of oil, 1/2 tsp salt, and 1/8 tsp pepper. Spread out on a sheet pan (leaving space between the pieces) and roast for 15 minutes. Flip the pieces and roast for an additional 10–15 minutes until tender and caramelized. Let cool.
3. Dressing: Add basil, olive oil, lemon zest (from 3 lemons), 1/2 cup lemon juice, honey, Dijon mustard, minced garlic, salt, and pepper into a mini blender or food processor. Blend until smooth. Adjust flavors to taste (e.g., more honey for sweetness, more lemon for tang). Transfer the dressing to a Mason jar and keep refrigerated until ready to use.
4. Place the finely chopped kale in a large salad bowl. Mix in 1 tbsp of the prepared dressing, scrunching firmly with both hands for about 15 seconds to soften the kale and infuse it with flavor. Let it sit for 10 minutes.
5. Use a nut grinder or food processor to coarsely chop the pistachios, aiming for a mix of coarsely chopped nuts and some powder for varied texture.
6. For immediate serving: In the bowl with the massaged kale, combine the cooled couscous, roasted sweet potatoes, black beans, avocado, feta, and pistachios. Drizzle with desired amount of dressing, toss gently, adjust seasoning, and serve.For later or meal prep: Store salad components separately or layer them in a Mason jar following the meal prep tips (see note 4). Assemble just before eating to prevent sogginess and browning.

Recipe Notes

Note 1: Preparing Kale: This recipe uses about 1/2 bunch of kale. To prepare, first remove the tough stems. Tightly roll the leaves together and thinly slice them into shreds. Then, finely chop these shreds into smaller pieces and gently pack them into a measuring cup for an accurate 2-cup measurement.

• To remove kale stems: Hold the kale leaf firmly at the base of the stem with one hand, then strip the leafy greens away from the stem using your other hand or a knife.

Note 2: Dressing Yield: This dressing recipe may yield more than you need for a single batch of salad. Add it gradually to your taste preference. Remember that as the salad sits, particularly the couscous, it will absorb more dressing, so you might need to add a little extra before serving leftovers.
Note 3: Lemon Prep: For the best lemon flavor in your dressing, use a zester to finely grate the lemon peel (this is your zest). Then, extract the juice using a citrus juicer to get the maximum amount of juice.
Note 4: Meal Prep Layers: For optimal meal prep, layer your salad in a Mason jar in this specific order: dressing at the bottom, followed by red onion, black beans, sweet potato, and finally, kale on top. Keep feta and pistachios in a separate bag or container to add just before eating for freshness.
Storage: Store all individual salad ingredients and the dressing separately in airtight containers in the fridge for up to 5 days. The dressing itself will last for up to 1 week.

Nutrition Facts

Serving: 1 serving

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Calories: 760kcal

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Carbohydrates: 78g

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Protein: 21g

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Fat: 42g

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Saturated Fat: 8g

|

Polyunsaturated Fat: 6g

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Monounsaturated Fat: 26g

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Cholesterol: 17mg

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Sodium: 333mg

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Potassium: 1111mg

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Fiber: 17g

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Sugar: 13g

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Vitamin A: 17730IU

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Vitamin C: 36mg

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Calcium: 280mg

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Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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What to Serve Alongside Your Kale Sweet Potato Salad

This Kale Sweet Potato Salad is hearty enough to stand alone as a complete meal, but it also pairs beautifully with a variety of complementary dishes. Here are some ideas to round out your meal:

• Alternate Grains: While couscous is fantastic, feel free to swap it out for a different grain if you desire. Nutrient-rich quinoa or robust brown rice can add a different texture and nutritional profile, making the salad even more versatile.
• Fresh Fruit Salad: A bowl of vibrant, fresh fruit salad offers a sweet, refreshing contrast to the savory and tangy flavors of the main salad, cleansing the palate beautifully.
• Crusty Artisan Bread: A thick slice of crusty no-knead bread or a warm baguette is perfect for soaking up every last drop of the delicious basil-lemon vinaigrette and adding a satisfying crunch.
• Hearty Lentil Soup: For a more substantial and comforting meal, pair this salad with a warm bowl of lentil soup. The earthy flavors and rich texture of the soup complement the salad’s freshness.
• Grilled Seafood: Light and lean protein options like grilled fish (salmon, cod, or tilapia) or succulent lemon garlic shrimp make excellent accompaniments, providing a protein-rich addition without overwhelming the salad’s flavors.
• Roasted Chicken or Tofu: As mentioned, adding simple baked or grilled chicken makes this an even more filling main course. For a vegetarian option, perfectly roasted or pan-fried tofu cubes would integrate seamlessly.