Kale Sweet Potato Salad

5 from 3 votes

This Kale Sweet Potato Salad is packed with flavor—tender kale, caramelized sweet potatoes, couscous, black beans, creamy avocado, and a zesty basil-lemon vinaigrette. Amazing in every bite!

Prep Time30

Cook Time30

Total Time1

Course: Dinner, Salad, Side Dish

Cuisine: American, Healthy, Vegetarian

Keyword: Kale Sweet Potato Salad

Servings: servings (as a main; 8 as a side)

Author: Chelsea Lords

Cost: $11.25

Equipment

Medium pot
Sheet pan (15" x 10")
Small blender or food processor

Ingredients

Salad

1/2 cup couscous plus 1/2 cup water
3 cups diced sweet potatoes plus 1 tablespoon oil
2 cups finely chopped kale see note 1
1/2 cup finely diced red onion optional
1 (15.5-ounce) can black beans drained and rinsed
1/2 cup crumbled feta cheese add to preference
1/2 cup pistachios coarsely pulsed

Dressing (see note 2)

1/4 cup tightly packed fresh basil
1/2 cup olive oil
3 lemons see note 3
2 to 3 tablespoons honey add to sweetness preference
1 tablespoon Dijon-style mustard
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon pepper

US - Metric

Instructions

In a medium pot, bring 1/2 cup water and 1/4 tsp salt to a boil over high heat. Once boiling, remove from heat and stir in the couscous. Quickly cover the pot with a tight-fitting lid. Let it sit 5 minutes. Then, fluff the couscous with a fork, breaking up any clumps. Set aside.
Preheat oven to 400°F (200°C). Peel and cube the sweet potatoes into 3/4-inch pieces, ensuring you have 3 cups. Toss the sweet potato cubes with 1 tbsp of oil, 1/2 tsp salt, and 1/8 tsp pepper. Spread out on a sheet pan (leaving space between the pieces) and roast for 15 minutes. Flip the pieces and roast for an additional 10–15 minutes until tender. Let cool.
Dressing: Add dressing ingredients in a mini blender or food processor. Add 1 tablespoon lemon zest and 1/2 cup lemon juice. Blend until smooth. Adjust flavors to taste. Transfer the dressing to a mason jar and keep refrigerated until ready to use.
Place the finely chopped kale in a large salad bowl. Mix in 1 tbsp of the prepared dressing, scrunching firmly with both hands for about 15 seconds to soften the kale and infuse it with flavor. Let it sit for 10 minutes.
Use a nut grinder or food processor to coarsely chop the pistachios, aiming for a mix of coarsely chopped nuts and some powder.
For immediate serving: Toss kale and couscous in a large bowl. Top with other salad ingredients, add dressing to preference, adjust seasoning, and serve.
For later or meal prep: Store salad components separately or layer in a mason jar (see note 4). Assemble as needed to avoid sogginess and browning. Add optional items as desired.

Video

Notes

Note 1: This is about 1/2 bunch of kale. Remove stems, tightly roll the leaves, and thinly slice into shreds. Then, finely chop these shreds and gently pack them into a measuring cup for accurate measurement.

To remove kale stems: Hold the leaf with one hand, grip the stem firmly, and strip the leaves away with your fingers or a knife.

Note 2: This dressing may yield more than you need for the salad. Add gradually and to taste preference. The longer the salad sits, the more dressing it may need as the couscous absorbs it.

Note 3: Use a zester for the zest; juice with a citrus juicer.

Note 4: For meal prep: Layer salad in a mason jar: dressing, red onion, black beans, sweet potato, couscous, kale. Keep feta and pistachios in a separate bag.

Storage: Store ingredients and dressing separately in the fridge for up to 5 days. Dressing lasts 1 week.

Nutrition