Smoky Sweet Potato Kale Salad with Hot Ginger Dressing
This salad is a hearty, nutrient-dense dish featuring roasted smoky sweet potatoes, massaged kale, and a fiery-sweet ginger dressing. It’s the perfect balance of earthy, spicy, and refreshing — making it a wholesome meal or side dish with a modern Mediterranean-Asian twist.
⏱ Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Salad:
2 medium sweet potatoes, peeled & cubed
1 tbsp olive oil
½ tsp smoked paprika
½ tsp cumin
¼ tsp chili powder (optional for heat)
Salt & black pepper to taste
4 cups kale, stems removed, chopped
½ cup cooked chickpeas (optional protein boost)
¼ cup toasted pumpkin seeds (or sunflower seeds)
2 tbsp dried cranberries (or pomegranate arils for freshness)
For the Hot Ginger Dressing:
3 tbsp olive oil
1 tbsp sesame oil (optional, for nuttiness)
2 tbsp fresh ginger, finely grated
2 garlic cloves, minced
2 tbsp rice vinegar (or apple cider vinegar)
1 tbsp soy sauce (or tamari for gluten-free)
1 tbsp honey or maple syrup
1 tsp red pepper flakes (adjust for spice level)
Juice of ½ lemon
Instructions
1. Roast the Sweet Potatoes
1. Preheat oven to 200°C (400°F).
2. Toss cubed sweet potatoes with olive oil, smoked paprika, cumin, chili powder, salt, and pepper.
3. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until caramelized and tender.
2. Prepare the Kale
1. Place chopped kale in a large bowl.
2. Add a small drizzle of olive oil and pinch of salt.
3. Massage with your hands for 1–2 minutes until softened and dark green.
3. Make the Hot Ginger Dressing
1. In a small saucepan, heat olive oil and sesame oil over medium heat.
2. Add ginger and garlic, sauté 1–2 minutes until fragrant.
3. Remove from heat, whisk in vinegar, soy sauce, honey, red pepper flakes, and lemon juice.
4. Taste and adjust seasoning (more honey for sweetness, more soy for umami, more chili for spice).
4. Assemble the Salad
1. Toss kale with roasted sweet potatoes and chickpeas.
2. Drizzle with hot ginger dressing while warm.
3. Top with pumpkin seeds and cranberries/pomegranate for crunch and sweetness.
Notes & Tips
Protein boost: Add grilled chicken, salmon, or tofu to make it a full meal.
Make it heartier: Mix in quinoa or farro for a grain-based salad.
Dressing shortcut: If you don’t want to heat, whisk everything raw (but heating blooms the ginger & garlic flavor).
Spice control: Adjust red pepper flakes or swap with fresh chili for extra heat.
❓ Frequently asked questions FAQ
Q: Can I make this salad ahead?
Yes! Store roasted sweet potatoes separately. Mix with kale and dressing just before serving.
Q: Can I use baby kale instead of regular?
Yes, baby kale is tender and doesn’t need massaging.
Q: Is this salad served warm or cold?
Best slightly warm (sweet potatoes + dressing), but still delicious chilled.
Nutritional information
Calories: ~350
Protein: 8g
Carbs: 42g
Fat: 16g
Fiber: 8g