I don't know about you, but I love a really good potato salad.  And, full disclosure, you can forget the recipes that have mustard in them. I think mustard's the devil and will only eat potato salad that's made with mayo.  Yes, I'm a mayonnaise loyalist when it comes to potato salad.

Now, that said, my friend Patty Millay is sharing a recipe that takes the idea of 'potato salad' and turns it on its head.  Patty has a recipe for Roasted Sweet Potato Salad.  And, look. I love sweet potatoes.

Rens D/Unsplash
Rens D/Unsplash
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So does Patty. I have a hunch, since you're reading this, that you do too.

So, without further adieu, here's how to make it! Patty says this recipe is "unexpected" and has a "good Easter color."

Patty Millay
Patty Millay
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From Patty:

They say you eat with you eyes first and that is exactly what drew me to this recipe!  That pop of orange for Easter Sunday but minus the standard carrot ingredient.... it peaked my interest and this salad is absolutely delicious!  You can tweak this to your taste (seek cook's comments below) and it's a new star on your holiday table.



The Roasted Sweet Potatoes:

1 1/2 lbs sweet potatoes, (2 medium or 3 smaller sweet potatoes)

1 Tbsp olive oil

1/2 Tbsp maple syrup

1/2 tsp sea salt

1/4 tsp black pepper

The Salad:

1 bunch kale, (10 cups chopped)

1 apple, thinly sliced

1/2 cup pecans: lightly toasted if desired

1/2 cup dried cranberries, or pomegranate seeds

2 oz goat cheese, (1/2 cup crumbled)

The Dressing:

3 Tbsp apple cider vinegar

1 Tbsp maple syrup

1 Tbsp Dijon mustard

1 garlic clove, finely minced

1/3 cup extra virgin oilve oil

1/2 tsp fine sea salt

1/8 tsp black pepper, freshly ground


How to Make the Sweet Potatoes:

Preheat oven to 425˚F.

Line a large baking sheet with parchment paper. Toast potatoes on a dry skillet over medium heat, tossing frequently for a few minutes until golden and fragrant then transfer to a plate to cool.

How to Make Salad Dressing:

In a small bowl, combine all of the ingredients for the salad dressing in the order they are listed and thoroughly whisk together until well combined. You may need to whisk again before dressing the salad since the dressing can separate as it sits.

How to Make Kale Sweet Potato Salad:

Strip the kale leaves and discard the stems. Rinse and dry leaves then finely chop them into thin strips and transfer to a large mixing bowl. Drizzle with 3/4 of the dressing. Toss for a few minutes with two forks until kale is slightly softened, evenly coated in dressing and reduced by about 1/4 in volume. Let salad rest for 15 minutes while you add the remaining ingredients.

Scatter roasted and cooled sweet potatoes over the kale then sprinkle on remaining toppings: sliced apple, toasted and cooled pecans, dried cranberries, and crumbled goat cheese. Drizzle the top with remaining 1/4 of the dressing or add to taste then enjoy


I'm not a kale gal, so I did Arugula and Baby Spinach mix.

I added extra Maple Syrup to each step (1 Tblsp) as I like this sweeter than most.
This keeps amazing well overnight as most salads do not.  I recommend not dressing this until ready to serve but it's super flavorful day 2!

I'd likely sprinkle my sweet potatoes with 1/2 cup brown sugar next time.  My sweet tooth is seriously into this action!

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