Roasted Sweet Potato Salad with Cranberry Dressing

Roasted Sweet Potato and Kale Salad with Cranberry Vinaigrette

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 1 salad


  • 1/2 sweet potato
  • 1 1/2 teaspoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon chipotle powder
  • 1/8 teaspoon cumin

Cranberry Vinaigrette

  • 1/4 cup cranberries
  • 1 tablespoon orange juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon fresh thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup vegetable oil
  • 1/4 cup olive oil

For the Salad:

  • 4 leaves lacinato kale
  • 1/2 romaine heart
  • 1 carrot diced
  • 2 tablespoons almonds toasted
  • 2 tablespoons dried cranberries
  • 2 thin slices red onion


  1. Preheat the oven to 400ºF. Dice the sweet potato into small pieces and toss in the olive oil, garlic powder, chipotle powder, cumin, salt and pepper. Roast for 25 minutes, turning halfway through.

  2. While potatoes are cooking, add the cranberries, orange juice, red wine vinegar, thyme, salt and pepper to a food processor. Pulse until cranberries are well chopped, then slowly drizzle in the vegetable and olive oils. Set aside.

  3. In the still hot oven, toast the almonds until just brown (watch carefully—once they start to toast, they'll go to burnt in a heartbeat!)

  4. Build your salad! Rip the kale and romaine into bite sized pieces and top with roasted sweet potatoes, toasted almonds, carrots, cranberries and red onion. Pour about 2-3 tablespoon of dressing on the salad and dig in!