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Baby Kale and Sweet Potato Salad

This salad was inspired by a shopping trip at Holt's Cafe, one of my go-to stops for lunch in Yorkville Toronto because of their great selection of fresh salads. It's a great spot for people watching too. The baby kale salad was an uber-popular choice, as almost everyone in line ordered it and the whole platter was gone in seconds.
Course: Appetizer, Salad, Side Dish
Diet: Gluten Free, Vegetarian
Keyword: cheese, corn-free, fast, kid-friendly, nut-free, potato, vegetables
Servings: 4 side salads
Author: ness


  • 1 medium sweet potato
  • 4 cups loosely packed baby kale
  • Olive oil


  • 1/2 teaspoon Dijon mustard
  • 1 1/2 teaspoon balsamic vinegar
  • 1 1/2 teaspoon fresh lemon juice
  • 1 2/2 teaspoon honey
  • 1 Tablespoon olive oil
  • Salt and pepper
  • Goat cheese
  • 2 Tablespoons sunflower seeds


  • Preheat oven to 400. Peel sweet potato and cut into 1/2" cubes. Toss sweet potatoes and 1 teaspoon of olive oil together until sweet potatoes are evenly coated. Lightly oil a foil lined baking sheet and add sweet potatoes in an even layer. Bake for 12 minutes or until soft enough to pierce easily with a fork.
  • Meanwhile, make dressing. In a small bowl, combine Dijon mustard and balsamic vinegar and whisk until blended. Add lemon juice, honey, olive oil and pinch of salt and fresh ground pepper and whisk together.
  • Assemble salad: In a large bowl, add kale leaves and dressing and toss until kale is evenly coated. To serve, add kale, sweet potatoes, and top with crumbled goat cheese and sunflower seeds.