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Smoky Roasted Sweet Potato and Kale Salad

Slightly spicy, slightly sweet - this roasted sweet potato and kale salad is has a flavorful warm sesame-ginger dressing and is topped with roasted pepitas. It is wonderful served warm and makes great leftovers for the week.

For this recipe, we used freshly harvested kale from Ika Greens. Visit us at select Farmers' Markets in Moapa Valley and Las Vegas, or use the "Contact Us" page to organize pick up at the farm.


  • 2-3 medium sweet potatoes, peeled and cubed into 1/2 inch pieces

  • Olive oil, for drizzling

  • Course salt and pepper

  • 1/2 tsp smoked paprika

  • 1/2 tsp garlic powder

  • 1/4 tsp chipotle chili powder

  • 6-8 cups kale, torn into pieces (1-2 bunches)

  • 1/4 cup roasted pepitas

Hot Ginger Dressing

  • 1 1/2 Tbsp toasted sesame oil

  • 1 small onion, diced

  • 1 Tbsp fresh ginger, grated

  • 1 garlic clove, minced

  • 3 Tbsp apple cider vinegar

  • 1 Tbsp honey

  • 2 tsp soy sauce

  • 1/2 cup olive oil


  1. Preheat oven to 450F.

  2. Place sweet potato pieces on a baking sheet. Toss with olive oil and spices.

  3. Roast sweet potatoes for 25-30 minutes, until tender.

  4. Meanwhile, make the dressing: Heat a medium saucepan over medium-low heat and add the sesame oil. Stir in onion and season with salt, Cook 2 minutes. Stir in ginger and garlic and cook 2 minutes more. Reduce heat to low. Whisk in vinegar, honey and soy sauce. Turn off heat then whisk in olive oil until emulsified.

  5. Place the kale in a large bowl. Drizzle with 2 Tbsp dressing and massage the kale with clean hands for 1-2 minutes. Let sit for 5-10 minutes. This step helps break down the kale so it is more tender.

  6. Add roasted sweet potatoes to the kale and toss with the rest of the hot ginger dressing. Top with pepitas and serve.

Original recipe from

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