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+ servings

Kale Salad with Roasted Sweet Potatoes and Candied Walnuts

Course lunch/dinner
Keyword kale salad, sweet potato, thanksgiving salad
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 6
Calories 146 kcal


  • 1 large sweet potato
  • 1 1/2 tbsp olive oil
  • 6 cups kale or fresh greens
  • 1/2 cup walnuts
  • 2 tbsp sugar
  • 1 1/2 tbsp butter


  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp lemon juice
  • 1 tsp apple cider vinegar
  • 1 pinch salt and pepper to taste


  1. Preheat oven to 400 degrees.

    Peel and cut sweet potatoes into small cubes.

    Toss in olive oil and season with a pinch of salt and pepper.

    Place on a baking sheet (I line mine with parchment paper for easier cleanup) and roast in the oven for 40 minutes, flipping the potatoes over about half-way through. 

    When they are finished, let them cool completely (I often do this step well in advance to be sure they are completely cool before tossing the salad.)

    To make the candied walnuts, combine butter, walnuts and sugar in a skillet over medium-high heat.

    Cook for 3-5 minutes, stirring frequently, until nuts are coated and sugar and butter turn into a liquid glaze.

    Place nuts on a large piece of parchment paper and set aside to cool for 5 minutes.  

    For the dressing -- Combine olive oil, honey, lemon juice, apple cider vinegar and salt and pepper to taste in a small mason jar or bowl. Shake or stir to combine the honey lemon vinaigrette.

    Toss salad, roasted potatoes, nuts and dressing.  Enjoy!

Nutrition Facts
Kale Salad with Roasted Sweet Potatoes and Candied Walnuts
Amount Per Serving
Calories 146 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Cholesterol 7mg2%
Sodium 25mg1%
Potassium 42mg1%
Carbohydrates 5g2%
Sugar 4g4%
Protein 1g2%
Vitamin A 110IU2%
Vitamin C 1mg1%
Calcium 10mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.