Roasted Sweet Potato Salad with Kale, Chickpeas and Pecans

This gorgeous roasted sweet potato salad contains all of the best flavors and texture of fall! Crispy, massaged kale is topped with roasted sweet potatoes, cooked farro, crispy chickpeas and pecans, dried cranberries and vegan feta in this easy-to-make masterpiece. Let's make it together!

Roasted salads may just be my favorite thing about fall. While we might not want to give up on the freshness our summer salads provide us, we need something warm and nourishing.

Enter - this beautiful roasted sweet potato salad with all the fixings. Not only is it delicious and nutritious, it comes together using only 10 ingredients. Did I mention you only need one pan? Witchcraft!

This salad is a great make-ahead, making it ideal for meal prep or for your holiday party. It's also totally vegan and gluten-free!

Love sweet potatoes as much as we do? Be sure to check out our vegan sweet potato casserole!

Ingredients

Here is a list of everything you'll need to make this roasted sweet potato salad:

• farro: Provides a hearty, chewy base that makes the salad filling and adds a nutty flavor. It's also rich in fiber and protein, giving the salad substance.
• sweet potatoes: The star ingredient! Sweet potatoes bring natural sweetness, creaminess, and a caramelized flavor when roasted.
• shallots: Provide a mild, slightly sweet onion flavor that deepens as they roast, adding aromatic complexity.
• dried thyme: Adds an earthy, herby aroma that complements the roasted vegetables perfectly.
• chickpeas: Boosts plant-based protein and gives the salad a hearty texture and satisfying bite.
• pecans: Adds crunch and a rich, buttery flavor that pairs beautifully with sweet potatoes and cranberries.
• maple syrup - Lightly coats the pecans or roasted vegetables, helping them caramelize and bringing out warm sweetness.
• kale: Adds freshness and a slightly bitter contrast to the sweet and roasted components, balancing the salad.
• dried cranberries: Brings a pop of color and tangy-sweet contrast that brightens every bite.
• vegan feta cheese: Offers a creamy, salty finishing touch that complements the sweet, earthy, and tangy elements of the salad.

Why You'll Love This Salad

• Flavor Contrast: Sweet roasted sweet potatoes, chickpeas, tangy cranberries, and salty vegan feta create a perfect balance of sweet and savory flavors.
• Texture Variety: With crunchy chickpeas, soft sweet potatoes, and creamy vegan feta, each bite offers a satisfying mix of textures.
• Nutrient-Packed: Loaded with fiber, protein, healthy fats, and vitamins!
• Light Yet Satisfying: Filling without feeling heavy, this salad is both hearty and refreshing.
• Homemade Dressing: The tangy, homemade dressing ties all the ingredients together with the perfect balance of acidity and sweetness.
• Vegan (and easily made Gluten-Free): This salad is great for people with a variety of dietary restrictions! To make gluten-free, swap out the farro for brown rice or quinoa!

How to Make This Salad (with pictures!)

Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.

Begin by lining a baking sheet with parchment paper. Toss the sweet potatoes with the spices on the tray and bake in an oven that has been preheated to 425 F (218 C) for 20 minutes.

Add the shallots and chickpeas to the tray and bake for an additional 20 minutes. Add the pecans and the maple syrup and bake for 5 more minutes.

Shake all of the dressing ingredients together in a jar. Add the kale leaves to a large salad bowl and massage with 2 tablespoons of dressing.

Add the cooked farro, roasted vegetables, dried cranberries and vegan feta cheese to the bowl and toss together. Serve with the dressing!

Recipe Tips & Tricks

Here are some tips to make your roasted sweet potato salad as tasty as possible:

1. Keep Components Separate for Meal Prep: If you're prepping ahead, store the dressing separately and keep the roasted veggies and salad greens apart. This keeps the salad fresh and prevents sogginess.
2. Add Flavor Variations: For extra flavor, sprinkle some nutritional yeast or a little vegan parmesan on top. You can also swap the cranberries for raisins or dried apricots.
3. Add Protein: Boost the protein content by adding tofu, tempeh, or even quinoa for a heartier, more filling salad.
4. Use Fresh, High-Quality Ingredients: Fresh kale and quality vegan feta make a big difference in flavor. If you can, go for local produce.
5. Serve Immediately or After Marinating: This salad can be enjoyed immediately, but letting it sit for 30 minutes allows the flavors to meld together beautifully. If you're serving it after marinating, toss it lightly before serving.

How to Roast Sweet Potatoes for a Salad

Roasting sweet potatoes for a salad is a great way to bring out their natural sweetness and add a warm, savory element to the dish. Here's a simple method to get them perfectly roasted:

Frequently Asked Questions

Recipe Variations

There are so many fun ways to tweak this roasted sweet potato salad, depending on what you have on hand or the flavors you're in the mood for! Here are some tasty variations for different dietary preferences and flavor profiles:

1. Sweet & Spicy Version: Add a pinch of chili powder, cayenne pepper, or smoked paprika to the roasted sweet potatoes for a mild heat that balances the sweetness. Swap the vinegar for lime juice in the dressing and add a splash of agave or honey for extra sweetness.
2. Mediterranean Twist: Swap farro for bulgur or couscous for a more Mediterranean vibe. Add some sliced cucumbers, red onions, and a handful of olives (black or green) for extra Mediterranean flair. A more lemony dressing with olive oil, lemon juice, and oregano would be great here. You can also add a touch of tahini for richness.
3. Asian-Inspired Version: Swap farro for black rice or quinoa. Try roasting the chickpeas with five-spice powder and sesame oil for a more Asian-flavored crispy bite. Add sliced radishes, shredded carrots, and a handful of edamame for extra crunch. For dressing, mix soy sauce, rice vinegar, sesame oil, ginger, and a touch of maple syrup.
4. Protein-Packed Version (for extra staying power): Add some protein by swapping out farro for quinoa. Add tofu or tempeh for a heartier meal.
5. Citrus & Herb Version: Toss in fresh herbs like parsley, cilantro, and basil for a burst of flavor. Add lemon zest to the roasted chickpeas after roasting. Swap cranberries for fresh orange segments, grapefruit slices, or even pomegranate seeds for a tangy, citrusy finish.

Why to Massage Kale

Massaging kale is a simple technique that makes a big difference when preparing it for salads. Here's why it's a good idea:

1. Breaks Down Tough Fibers: Kale can be tough and fibrous, especially the curly varieties. Massaging helps to break down these fibers, making the leaves softer and easier to eat.
2. Reduces Bitterness: Kale can have a bitter taste, particularly the more mature leaves. The massaging process helps to release some of the natural bitterness, making the kale taste milder and more pleasant to eat.
3. Improves Texture: Massaging kale gives it a smoother, more tender texture, making it more enjoyable to chew. It makes the leaves "wilt" a little without having to cook them.
4. Enhances Flavor Absorption: When you massage kale, it helps it absorb dressings more effectively. The massaging breaks down the cell walls of the leaves, allowing them to soak up the flavors of the dressing.
5. Prepares Kale for Storage: Massaging kale can also help it stay fresh longer. It softens the leaves and makes them more palatable, so if you're meal-prepping, you can massage the kale and store it in the fridge for a few days without it wilting or getting too tough.
6. Makes It More Digestible: Kale contains certain compounds that can be hard to digest raw, like oxalates and other fibers. Massaging can help break down some of those compounds, making it gentler on the stomach.

How to Store Salad

If meal prepping, store components separately:

• Kale: Store washed, massaged and undressed, with paper towel to absorb moisture (2-3 days).
• Roasted Sweet Potatoes: Airtight container in the fridge (up to 4 days)
• Crispy Chickpeas: Keep at room temperature, sealed container (2 days max).
• Farro: Airtight container in the fridge (3-4 days).
• Vegan Feta: Airtight container (original packaging) in the fridge (follow expiration guide).
• Dressing: Store in a jar or small container separately (up to 5 days).

Assembled, undressed salad:

Storing an assembled, undressed salad is a bit of an art to maintain freshness. Here's how you can store your salad properly to keep it crisp and fresh for the next day:

1. Use an Airtight Container: The most important thing is to use an airtight container to prevent air from drying out the ingredients and to keep moisture in. If your container is too small, it might crush the ingredients, so make sure there's enough space for them to stay separate and fresh.
2. Use a Paper Towel or Liner: To keep things extra fresh, you can place a paper towel or a clean kitchen towel inside the container, above the salad, to absorb any excess moisture.
3. Refrigerate Immediately: As soon as the salad is assembled, put it in the fridge right away. The cooler temperature will slow down wilting, keeping your salad fresh for a longer time.
4. How Long Will It Last?: An undressed salad with all the components (like roasted sweet potatoes, chickpeas, kale, and farro) should last 2-3 days in the fridge.
5. Serving the Salad: When you're ready to eat, toss the salad with your dressing just before serving. Adding the dressing last keeps everything fresh and prevents the salad from becoming soggy.

If you make this recipe be sure to tag @censoredbaker on Instagram!

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