This Kale Salad with Crispy Sweet Potato Croutons checks every box. It’s nourishing, colorful, totally crave-worthy and just so pretty on the plate. It’s my go-to when I want something that feels hearty and satisfying, yet still light and vibrant.
At the base, you’ve got a medley of sturdy greens: peppery arugula, crisp fennel, and nutrient-packed kale. I toss them with lime juice, olive oil, sea salt, and black pepper. Simple, clean, and full of bright flavor.
The magic starts with a layer of creamy Green Goddess dressing swooshed across the serving plate before the salad even lands. It instantly elevates the dish – like something you’d be served at your favorite café.
Then comes the cozy, caramelized element: roasted sweet potato “croutons.” They’re crispy on the outside, soft on the inside, and naturally sweet. I scatter them over the greens, then top everything with toasted nuts and seeds – almonds, pumpkin seeds, sunflower seeds – whatever’s on hand gets tossed in.
Why You’ll Love This Kale Salad with Crispy Sweet Potato Croutons? Every bite has a little crunch, a little creaminess, and tons of flavor.
And don’t forget the finishing drizzle of Green Goddess (because when it comes to that dressing, more is more). I love using my Green Goddess with a Kick– it’s herby, vibrant, and has just the right amount of zing.
This salad is as flexible as it is beautiful. Swap the greens. Change the nuts. Skip the sweet potato if you’re short on time. There are no rules.
✨ Flexible Tip: Make it a meal by adding grilled salmon or chicken on top. Or keep it plant-based and serve with hummus or warm flatbread.
Kale Salad with Crispy Sweet Potato Croutons
Ingredients
- fennel
- Chopped kale
- Arugula
- Juice of 1 lime
- Olive oil, a drizzle (balsamic or avocado oil-based work great)
- Sea salt & freshly cracked black pepper
- Mixed nuts and seeds (sunflower, pumpkin, almonds — whatever you’ve got!)
- Green Goddess dressing try my Green Goddess with a Kick
- 1 medium Sweet potato peeled and cubed
- Olive oil for the roasted sweet potatoes
- Sea salt for the roasted sweet potatoes
- Toasted nuts and seeds, to garnish
Instructions
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Roast the sweet potatoes: Preheat your oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil and a sprinkle of sea salt. Spread them out on a parchment-lined baking sheet in a single layer. Roast for 20–25 minutes, flipping once halfway through, until golden brown and crisp on the edges. Set aside to cool slightly.
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Toss the greens: In a large bowl, mix together sliced fennel, kale, and arugula. Add lime juice and olive oil, and season generously with salt and pepper. Toss until everything is glistening and well combined.
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Dress the plate: On your serving platter, smear a generous layer of Green Goddess dressing — make it swoopy and beautiful!
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Assemble the salad: Pile your dressed greens high on top of the Green Goddess swoosh.
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Add toppings:Sprinkle the roasted sweet potatoes over the salad. Finish with a hearty handful of mixed nuts and seeds.
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Drizzle + serve:Top with another swirl of Green Goddess dressing for good measure and serve immediately.
Recipe Notes
You'll need:
- Large mixing bowl
- Serving platter or shallow bowl
- Knife and cutting board
- Baking sheet + parchment paper
- Spoon or spatula
- Salad tongs (or clean hands!)
To Serve:
Fresh, bold, and full of life - this salad is perfect as a light lunch or a standout side dish. Serve it solo or pair it with your favorite protein for a more filling meal.
