Greek-Style Sweet Potatoes, Kale & Turnip Pesto Salad
A hearty yet fresh Greek-inspired salad with roasted sweet potatoes, tender kale, and a unique turnip-green pesto. Earthy, lemony, and non-spicy, it works beautifully as a main or a robust side.
🕒 Time
Prep: 15 minutes
Roast: 25–30 minutes
Total: ~40 minutes
🛒 Ingredients
Salad Base
2 medium sweet potatoes, peeled & cubed
1 tbsp olive oil
Salt & black pepper, to taste
3 cups kale, stems removed, chopped
Turnip Pesto
1 cup turnip greens (or young turnip leaves), chopped
¼ cup walnuts or almonds
1 small garlic clove
3 tbsp extra-virgin olive oil
Zest + juice of ½ lemon
2 tbsp grated Parmesan or crumbled feta (optional)
Salt to taste
Greek Finish (Optional)
Kalamata olives, sliced
Crumbled feta
Fresh dill or parsley
👩🍳 Instructions
1️⃣ Roast the Sweet Potatoes
1. Preheat oven to 200°C / 400°F.
2. Toss sweet potatoes with olive oil, salt, and pepper.
3. Roast 25–30 minutes, turning once, until golden and tender. Let cool slightly.
2️⃣ Make the Turnip Pesto
Blend turnip greens, nuts, garlic, olive oil, lemon zest & juice, and cheese (if using) until smooth.
Season with salt; thin with a little water if needed.
3️⃣ Massage the Kale
Place kale in a bowl with a pinch of salt and massage 30–60 seconds until softened.
4️⃣ Assemble
Add roasted sweet potatoes to the kale.
Spoon over turnip pesto and toss gently.
Finish with olives, feta, and herbs if desired.
🌿 Why This Salad Works
Sweet + bitter balance (sweet potato & greens)
Greek flavors: olive oil, lemon, herbs
Nutrient-dense and filling
Great warm or room temperature.
Tips & Variations
Extra protein: Add grilled chicken, chickpeas, or lentils
Nut-free pesto: Use sunflower seeds
Vegan: Skip cheese or use nutritional yeast
Meal prep: Keep pesto separate until serving
🥗 Nutrition information
Calories: ~380 kcal
Protein: ~10 g
Carbs: ~42 g
Healthy fats: ~20 g
Fiber: ~8 g