Kale and Sweet Potato Salad

Starting the sweet potatoes on the stove top and then finishing in the oven means that they will cook in half the time and get deeply caramelized and flavorful.

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2 large sweet potatoes
1-2 bunches kale (any variety)
1/2 cup dried cherries
1/2 cup balsamic vinegar
1/4 cup olive oil
4 oz dry salty cheese like manchego, roelli, or sharp cheddar, cut into cubes or shaved with a vegetable peeler into ribbons
1/2 cup pecans or walnuts, toasted
4 eggs, poached or soft boiled


  1. Heat oven to 375F
  2. Cut the sweet potatoes into a large dice
  3. Heat a big glug of olive oil in a large frying pan, add the sweet potatoes and a big pinch of salt, and brown one side of the potatoes
  4. Stir to flip the potatoes and then brown the other side
  5. Transfer to the oven to finish cooking through
  6. Cut the kale into 1/2" wide ribbons
  7. Sprinkle with a pinch of salt and massage until dark green and tender
  8. Combine the cherries, balsamic vinegar, and olive oil with a pinch of salt and several grinds of black pepper
  9. Dress the kale with half of the dressing
  10. Toss the roasted sweet potatoes, pecans, and cheese with the kale
  11. Divvy between four serving dishes
  12. Top with the poached egg and serve immediately