Sweet Potato and Kale Salad - Kraft Recipes Top
Comida Kraft
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Sweet Potato and Kale Salad

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4-6 servings

Make sure to include this hearty salad in your holiday lineup — from Yossy Arefi of Apartment 2B Baking Co.

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What You Need

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Make It

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  • Position a rack in the center of the oven and preheat to 375 degrees F. Line a baking sheet with Reynolds Wrap® Aluminum Foil and set aside.
  • Peel and dice the sweet potato into 3/4-inch pieces. Add the sweet potatoes to the prepared baking sheet and sprinkle with the olive oil, paprika, salt and pepper. Toss to coat. Bake the sweet potatoes until they are golden brown and tender, 30–35 minutes.
  • In a large bowl, whisk together tahini, lemon juice, water, miso, shallots and garlic. Season with salt and pepper. The dressing should be a thick texture, similar to mayonnaise. If the dressing seems too thick, add a bit more water to thin. Set aside.
  • In a large bowl, combine kale and the dressing. Massage by hand until the kale is thoroughly coated and begins to soften.
  • Core the apple and thinly slice. Add the apple slices to the kale and toss gently to combine. Transfer the kale to a serving dish and top with the warm roasted sweet potatoes.

Reynolds Kitchens Tip

Line your baking sheet with Reynolds Wrap® Aluminum Foil for perfectly roasted veggies that won’t stick.


  • 4-6 servings

Nutritional Information

Serving Size 4-6 servings
% Daily Value

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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