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Roasted sweet potato salad in a bowl with kale

Roasted Sweet Potato and Baby Kale Salad Recipe

This roasted sweet potato salad with baby kale, feta, pomegranate seeds, pepitas and a lime dressing makes a gorgeous main course fall salad, or Thanksgiving side dish. It's simple to prepare on a weeknight, vegetarian, and filled with healthy ingredients to make you feel great!
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 643kcal
Author Ann Otis


  • 2 sweet potatoes peeled and diced into ½ inch cubes
  • 2 tablespoons olive oil
  • 2 tablespoon honey
  • 1 teaspoon harissa paste
  • salt and pepper to taste
  • 7 oz mixed baby lettuces such as baby kale, spinach, and chard
  • ½ cup roasted pepitas
  • 1 cup crumbled feta
  • 1 cup pomegranate seeds from about 1 pomegranate

Lime Dressing

  • ¼ cup lime juice freshly squeezed
  • 1 tablespoon honey
  • 1 teaspoon dijon mustard
  • ½ teaspoon salt
  • freshly ground pepper to taste
  • ¼ cup olive oil
  • ¼ cup canola oil


  • Preheat the oven to 400 F. In a medium bowl, whisk together the olive oil, honey, harissa, salt and pepper. Add the diced sweet potatoes and toss until well coated.
  • Spread sweet potatoes evenly onto a baking sheet and roast, tossing to turn once, until soft and golden brown, 20-30 minutes. Remove from the oven and let cool.
  • To make the dressing, whisk together the lime juice, honey, dijon mustard, salt and pepper. Slowly drizzle in the olive oil, and then the canola oil, whisking constantly to emulsify.
  • In a large salad bowl toss the salad greens with dressing to taste. Divide between 4 plates. Top with sweet potatoes, pepitas, feta and pomegranate seeds.


Calories: 643kcal | Carbohydrates: 40g | Protein: 13g | Fat: 50g | Saturated Fat: 10g | Cholesterol: 33mg | Sodium: 855mg | Potassium: 749mg | Fiber: 5g | Sugar: 23g | Vitamin A: 14030IU | Vitamin C: 24.5mg | Calcium: 265mg | Iron: 3.4mg