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overhead shot of kale sweet potato salad in bowl

Kale Sweet Potato Salad

Loaded with kale, roasted sweet potato and barley and then topped with a homemade ginger dressing, this salad is both hearty and healthy.
Course Salad
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Calories 494kcal
Author Ryan Beck


Ginger Dressing

  • ½ cup olive oil
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 3 tablespoon shallot, chopped
  • 1 tablespoon freshly grated ginger
  • 1 garlic clove, minced
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper


  • 1 cup barley or farro, uncooked
  • 1 ½ lbs sweet potatoes, peeled and diced into ½" cubes
  • 2 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 cup pepitas, roasted
  • 5 cups kale, chopped and stems removed
  • ½ cup feta cheese
  • ¼ cup dried cranberries


Ginger Dressing

  • To make the dressing, either whisk together all of the ingredients in a small bowl or put all ingredients in mason jar and shake until mixed. Set aside.


  • Cook barley or farro according to package instructions. Set aside.
  • Preheat oven to 425°F. Line a baking sheet with parchment paper and place diced sweet potatoes in even layer. Toss with olive oil, salt and pepper. Bake for 15-20 minutes or until sweet potato is tender, flipping halfway through.
  • Toss the kale, sweet potato, barley, pepitas, cranberries and feta cheese in large bowl until mixed. Add dressing right before serving.


  • Use fresh kale and chop yourself so you can easily remove the stems. Don't buy the pre-packaged chopped kale unless that's your only option.
  • It is mentioned before, but massage the kale with some olive oil to make it less course and bitter.
  • Be consistent with the size you dice the sweet potatoes so they cook evenly.
  • If serving immediately, add the warm sweet potatoes and farro/barley to the kale right before tossing with the dressing. The kale will hold up to the warm and you'll have a nice warm salad.
  • If using for leftovers or a make-ahead lunch, keep the kale separate from all the other ingredients and toss to combine in the morning or right before serving.


Serving: 1bowl | Calories: 494kcal | Carbohydrates: 57g | Protein: 11g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0g | Cholesterol: 11mg | Sodium: 759mg | Potassium: 917mg | Fiber: 11g | Sugar: 15g