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Fall Kale Salad with Roasted Sweet Potato

Fall Kale Salad with Roasted Sweet Potatoes, Apples, and Pistachios

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This hearty kale salad is a great option for dinner or a make-ahead lunch! See notes for additional add-on ideas to make it your own. 



Olive Oil

Salt & Pepper

1 Medium size Sweet Potato

2 Gala Apples

2 Chicken Breasts

1 Bunch of Kale, destemmed and julienned

12 Small Radishes, thinly sliced

Apple Glaze

1 Lemon, juiced

2 tsp Fresh Ginger, grated

1 Tbsp of Honey, can be subbed with Maple Syrup


1/2 Tbsp of Honey

1 Tbsp of Lemon Juice or Apple Cider Vinegar

1 tsp of Dijon Mustard

Black Pepper

Sea Salt

1 Tbsp of Olive Oil


1. Preheat oven to 400 F. Peel and cut sweet potato into thin, bite-size pieces about 1/4″ thick. I took a circle and cut it in half, and then cut triangles out of each half-circle. 

Kale Salad, how to cut sweet potato

2. Toss sweet potato in bowl with a neutral oil, salt, and pepper. You want a good amount of oil on these as that will help with the browning. Put in the oven and set the timer for 20 minutes. 

Fall Kale Salad how to coat sweet potatoes

3. Preheat the grill. Lightly oil your chicken with a neutral oil and salt and pepper. Set aside until the grill is hot (usually about 5 minutes). While waiting – clean your workspace and get ready to cut the apples, kale, radish, and make the dressings. Put chicken on the grill until fully cooked (about 10 minutes, depending on the thickness of breasts — it’s okay if the chicken is done a bit early because it should rest for a few minutes). 

4. Your sweet potato timer may be going off, or just about to. The potatoes should start to brown, but not fully there yet – they should need another 10 minutes or so. Thinly slice your apples. In a small bowl or mason jar, (you can use this same one for the dressing too!) combine the glaze ingredients and whisk or shake well. Toss the apples in the glaze to evenly coat and place on a sheet pan. Put in the oven with sweet potatoes for about 10 minutes.**

Apples after baking

5. Destem and wash kale. Then roll and slice into strips as illustrated above. Place in a salad bowl with a sprinkle of salt and a teaspoon of olive oil. Gently massage the kale for 30 seconds and let rest. 

6. Cut the radishes. Remove the chicken from the grill, cover with foil and let rest. 

7. Make Dressing by combining all ingredients and mixing well. Season to taste. Add sweet potatoes, apples, and radishes to the kale. Slice or dice the chicken and place it on top.

8. Drizzle the dressing over everything and serve!


Ways to Spice It Up: 

Grains: A great way to add in some healthy carbs and possibly a vegan protein if you’re skipping on the chicken. My top two recommendations are quinoa or orzo

Cheese: I love cheese, so any excuse to sprinkle some fresh Parmesano Reggiano on my food is greatly appreciated. I also recommend trying: Pecorino, feta, or burrata.

Keywords: Paleo, Gluten Free Dinner, Paleo Dinner, Paleo Salad, Grain free, Dairy Free, Salads, Fall Salad, Fall Meals, Fall Recipes, Sweet Potatoes, Roasted Sweet Potatoes, Apples, Fall Recipe Ideas, Recipes To Make With Apples,

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