Roasted Sweet Potato, Kale, and Dried Cherry Salad with Feta & Pepitas Recipe

If you’re looking for a salad that’s hearty, full of flavor, and just downright satisfying, then you’re going to adore this Roasted Sweet Potato, Kale, and Dried Cherry Salad with Feta & Pepitas Recipe. It’s one of those dishes I keep coming back to, especially when I want something wholesome but not boring. Between the sweetness of the roasted potatoes and cherries, the tang of feta, and the crunch from pepitas, every bite feels like a celebration in your mouth. Trust me, once you try it, you’ll want to make it again and again.

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Ingredients You’ll Need

This salad shines because each ingredient brings its own unique element. I always recommend grabbing fresh kale and good-quality dried cherries—they really make the difference between a bland salad and one that sings.

• Sweet Potatoes: Choose medium-sized ones that feel firm to the touch for the best roasting texture.
• Olive Oil: A flavorful extra virgin olive oil adds richness and helps roast the potatoes perfectly.
• Maple Syrup: Just a touch to caramelize the sweet potatoes and balance the savory notes.
• Garlic: Fresh minced garlic adds a savory punch—don’t skip it.
• Salt: Enhances all the flavors, be sure to season well.
• Tuscan Kale: Also called dinosaur kale; its firm leaves hold up beautifully in this salad.
• Fresh Orange or Lemon Juice: Adds bright acidity to the dressing to cut through the richness.
• Apple Cider Vinegar: Gives the dressing a gentle tang and depth.
• Dijon Mustard: Adds a subtle kick and helps emulsify the dressing.
• Pepitas (Pumpkin Seeds): Provide a satisfying crunch—toast them lightly for extra flavor.
• Feta Cheese: Crumbled feta brings a creamy saltiness that pairs beautifully with the sweet and tart elements.
• Dried Cherries: Opt for unsweetened or lightly sweetened to balance the sweetness naturally.
• Roasted or Canned Chickpeas: Adds protein and a nutty crunch if roasted—my family goes nuts for this addition.

Variations

I love tweaking this salad depending on the season or what I have on hand. Don’t be shy—make it yours by swapping or adding ingredients you love.

• Swap Greens: Sometimes I use baby spinach or arugula instead of kale for a milder flavor, which works great if you’re not a big kale fan.
• Nut Alternatives: Instead of pepitas, I’ve tried toasted walnuts or pecans, which add a lovely earthy crunch.
• Vegan Twist: Skip the feta and toss in some avocado chunks or a sprinkle of nutritional yeast for cheesiness without dairy.
• Grain Add-In: On busy days, adding cooked quinoa or farro turns this salad into a complete meal.

How to Make Roasted Sweet Potato, Kale, and Dried Cherry Salad with Feta & Pepitas Recipe

Step 1: Roast the Sweet Potatoes to Perfection

Preheat your oven to 375°F—this temperature lets the sweet potatoes get tender inside and caramelized on the outside without burning. Toss the diced sweet potato cubes with olive oil, a drizzle of maple syrup, minced garlic, and salt until every piece is coated evenly. Spread them out in a single layer on a baking sheet; overcrowded potatoes steam instead of roast, and that’s no good. Roast for about 35 to 45 minutes, stirring halfway through so they brown evenly. You’ll know they’re ready when they’re easily pierced with a fork and have those lovely golden edges.

Step 2: Prep and Massage the Kale

While your sweet potatoes roast, stem and finely chop the Tuscan kale. This step is key because big kale chunks can be tough to eat. In a large bowl, whisk together your dressing ingredients—olive oil, fresh orange juice (or lemon), apple cider vinegar, Dijon mustard, and maple syrup—until smooth. Pour this dressing over the kale and then get your hands in there! Gently massage the kale for a few minutes. I can’t stress enough how much this softens the kale’s texture and mellows its bitterness. It feels a little odd at first, but trust me, it makes all the difference.

Step 3: Assemble and Top the Salad

Once your sweet potatoes have cooled slightly, toss them into the massaged kale, mixing gently so you don’t mash the cubes. Scoop the salad into bowls or one big serving dish for sharing. Right before serving, sprinkle the pepitas, crumbled feta, dried cherries, and roasted chickpeas on top. The key here is to add these crunchy and creamy toppings last to keep their texture fresh and delightful—not soggy.

How to Serve Roasted Sweet Potato, Kale, and Dried Cherry Salad with Feta & Pepitas Recipe

Garnishes

When I serve this salad, I always add an extra handful of pepitas and a sprinkle of crumbled feta right before eating—those small garnishes add fresh crunch and creaminess one more time. Sometimes I toss in fresh herbs like chopped parsley or mint for an herbaceous lift, especially in warmer months.

Side Dishes

This salad makes a great companion to grilled chicken or fish for a balanced meal. I also enjoy pairing it with warm crusty bread or alongside a simple soup like roasted tomato or butternut squash to round out the dinner.

Creative Ways to Present

For dinner parties, I like to serve this salad layered in clear glass bowls so you can see the vibrant colors—the deep green kale, orange sweet potatoes, bright cherries, and white feta make it almost too pretty to eat (almost!). Alternatively, wrap it up in whole grain tortillas for on-the-go lunches that still deliver all those great flavors.

Make Ahead and Storage

Storing Leftovers

I store the salad in an airtight container but keep the pepitas and feta separate if possible. That way, when I’m ready to eat leftovers, I toss them on last so the salad doesn’t get soggy. It keeps well for about 2-3 days in the fridge.

Freezing

Since this is a fresh salad with roasted veggies and toppings, I don’t recommend freezing it. The kale and cheese don’t hold up well in the freezer, and the texture would suffer.

Reheating

If you want warm leftovers, I reheat the roasted sweet potatoes and chickpeas separately in a hot skillet or oven and then toss them with fresh kale and dressing right before serving. This way, the kale stays fresh and doesn’t get mushy.

FAQs

Final Thoughts

This Roasted Sweet Potato, Kale, and Dried Cherry Salad with Feta & Pepitas Recipe has become one of my favorite ways to bring veggies and nutrition to the table without compromising on flavor or satisfaction. It’s colorful, nourishing, and hits all those flavor notes I crave: sweet, tangy, salty, and crunchy. Whether you’re looking for a quick weeknight dinner or a show-stopping side for guests, give this one a try. I promise it’ll become a staple in your kitchen just like it has in mine!

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