Roasted Kale and Sweet Potato Salad

Name: Roasted Kale and Sweet Potato Salad
Prep time: 20 min
Cook time: 33 min
Total time: 55 min
Yield: 8 servings
Ingredients: FOR THE SALAD:; 1 lb curly kale — rinsed (but not dried), de-stemmed and chopped into1-inch wide strips; Olive oil; Sea salt; Black pepper; 2 large sweet potatoes — peeled, halved lengthwise, then cut into ¼-inch thick slices; 2 teaspoons Herbes de Poisson (or an equal mixture of fennel seeds, coriander seeds and brown mustard seeds); 1/3 cup roughly chopped pistachios; FOR THE VINAIGRETTE:; ¼ cup olive oil; 1 tablespoon white wine vinegar – or champagne vinegar; 1 avocado – peeled and the meat scooped out; Juice of 1 lemon; Sea salt; Black pepper

By Pascale Beale

Updated November 2026

Dairy-FreeFallGluten-FreeRoastedSaladVeganVegetarianWinter

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Photography by Pascale's Kitchen Studio

Total Time 50-55 minutes

Difficulty Medium

Prep Time 20 minutes

Cook Time 28-33 minutes

My lovely mum adores sweet potatoes. She would bring me some from the market, a not-so-subtle hint I believe, that I should try to incorporate more of them into my food. I think I had resisted cooking with them because I didn’t like the fact that they were almost too sweet. The more I have experimented with them however, the more versatile I realize they are. When roasted for example, they pair sublimely with earthy flavored ingredients, such as lentils, grilled mushrooms, Brussels sprouts, or as in this case, with slightly crispy kale. The salad, with its creamy avocado vinaigrette and crunchy pistachios is an amalgam of savory and sweet. Thank you, Mum, for always encouraging me to push my boundaries.

Preparation

1
Preheat the oven to 350 degrees.
2
Place the kale onto a large rimmed sheet pan or into a shallow baking dish. Drizzle with olive oil and sprinkle with 2-3 pinches of salt and 5-6 grinds of pepper. Roast in the center of the oven for 8 minutes. Place the lightly cooked kale into a large salad bowl.
3
Using the same pan, lay the sweet potato slices out in a single layer. Use a second sheet pan, if they appear overcrowded. Drizzle with a little olive oil and sprinkle the Herbes de Poisson over the top. Roast for 20-25 minutes, turning potatoes over once. They should be fork tender and lightly browned. Place the roasted sweet potato slices on top of the kale.
4
To make the vinaigrette, pour the olive oil into a small bowl and whisk in the vinegar. Add the avocado meat and mash together with a fork. Add the lemon juice, a good pinch of salt and 8-10 grinds of pepper and whisk with the fork, so that all the ingredients form a homogenous, though slightly chunky, vinaigrette. Spoon the vinaigrette, and sprinkle the pistachios over the salad. Serve warm.

This recipe appears in Salade II: More Recipes from the Market Table — view the book →, and also appeared in the Everything But The Bird Article.

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Roasted Kale and Sweet Potato Salad

Preparation

From Pascale's Kitchen Shop

Herbes de Poisson

Salade II: More Recipes from the Market Table

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Letters from the Market Table