Sweetpotato Power Salad

Created for the North Carolina SweetPotato Commission by:
Carol Brown, Mebane, NC

Sweetpotato Power Salad


  • 4-6 Sweetpotatoes, peeled and diced to yield 6 cups
  • 2 teaspoons plus 1 Tablespoon Olive Oil
  • ¾ teaspoon salt, divided
  • 1 ½ bunch curly kale, rinsed and chopped to yield 7-8 cups
  • Juice of ½ large lemon
  • 1 (15oz) can garbanzo beans, rinsed and drained
  • 1 large avocado, pitted and diced
  • ½ cup cranberries
  • ½ cup coarsely chopped almonds
  • ¼ cup red onion chopped
  • ½ – ¾ cup Feta or Goat Cheese

For the Dressing

  • 2 Tablespoons pure maple syrup
  • 2 Tablespoons olive oil
  • ¼ cup balsamic vinegar (or white vinegar)


PREHEAT OVEN: 375 degrees

In large bowl place sweetpotatoes. In small bowl, whisk together lightly: 2 teaspoons olive oil, ½ teaspoon salt, ¼ teaspoon pepper. Toss on sweetpotatoes and place potatoes on large sheet pan and bake 35-40 minutes until tender and flip once during baking. **This step can be done the night before.

PREPARE DRESSING: Whisk together 2 Tablespoons pure maple syrup, 2 Tablespoons olive oil, and ¼ cup balsamic vinegar.

PREPARE KALE: Place chopped kale in large bowl. In small bowl, whisk lightly together: 1 Tablespoon olive oil, ½ teaspoon salt, juice of ½ large lemon. Pour over kale and massage with hands until mixed, about 1 minute.

This softens and tenderizes the kale. Add to bowl cranberries, almonds, red onion, avocado, sweetpotatoes and cheese. Toss with salad dressing and serve. Serve with warm multigrain bread and enjoy a healthy lunch. This recipe is “VEGAN” friendly (if you omit cheese). Serve & Enjoy.