Sweet Potato and Kale Salad

Recipe by
Plant-Based Recipe Developers

Masha and Anya are the plant-based cooking duo behind Golubka Kitchen. They believe that the most nourishing meals come from fresh, whole ingredients prepared with love and intention.

Sweet Potato and Kale Salad

Ciao from Italy! By the time this post goes up, I will be in the mountains of Abruzzo, having already walked down the streets of Rimini and Venice for the first time in my life. I will already have tasted many fresh and amazing dishes, crossing them off my long list of things to try, one by one. As open as I am to all kinds of food while traveling, I always crave very simple fare when I come back home – vegetables and greens, very much like this salad from Gena’s Hamshaw new cookbook Choosing Raw.

sweet potato kale

I love Gena’s style, represented so well on her site – easy and informative, full of nutrition advice, but always taking flavor into consideration. I gladly accepted Gena’s offer to send me a copy of her cookbook and already made the Avocado Black Bean Breakfast Scramble, Fig Bars, and this Sweet Potato and Kale Salad – all to delicious results.
Gena’s plant-based recipes, not all of them raw, are fuss-free, and offer options that will satisfy both a rookie and a seasoned cook. What sets the book apart are the many educated answers to your questions about nutrition, veganism and raw food. Being a certified nutritionist herself, Gena provides helpful meal plans for beginners, with higher protein and raw meal options.
This salad is great for fall, with sweet potato as the featured guest. It is simple in preparation and very nourishing – well done Gena!

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Sweet Potato and Kale Salad

for the dressing
1 cup cashews – soaked for about 4 hours
1/4 cup oil-packed sun-dried tomatoes
1/2 teaspoon paprika
1 teaspoon chipotle powder
1 tablespoon maple syrup
2 tablespoons apple cider vinegar
3/4 cup water

for the salad
2 sweet potatos – peeled and cut into 1-inch cubes
2 tablespoons olive oil
sea salt and pepper
1 bunch kale – cut into bite-size pieces
1 red bell pepper – sliced
1/3 cup slivered almonds

to make the dressing
Combine all ingredients in a high speed blender and blend until smooth. Set aside.

to make the salad
1. Preheat oven to 400F. Toss sweet potatoes with oil, salt and pepper. Roast for 20-25 minutes until soft. Cool for 15 minutes.
2. Massage 1/2 dressing into the kale in a large mixing bowl, until the kale softens. Add in the pepper slices, potatoes and the rest of the dressing. Mix to combine.
3. Serve right away with some slivered almonds sprinkled on top.

Note: Gena uses all of the dressing for this salad, but I used less, as I like my salads dressed lightly. I saved the rest of the dressing for another salad.

About Golubka Kitchen

Welcome to Golubka Kitchen, where plant-based cooking meets seasonal inspiration. We're Masha and Anya, and we believe that the most nourishing meals come from fresh, whole ingredients prepared with love and intention.

Our journey began with a shared passion for cooking that celebrates the natural flavors of fruits, vegetables, grains, and legumes. What started as casual conversations about seasonal ingredients has grown into a platform where we share recipes that honor both tradition and innovation in plant-based cuisine.

Reader Comments (6)

See what other home cooks are saying about this recipe

D

Diane Lynch

Want to try this but my son is allergic to nuts. Any suggestions what to use instead of cashews for dressing?

K

kristie {birch and wild}

I love everything about this salad! Kale and Sweet potato are my favorites :)

K

Kimberly/TheLittlePantation

This looks super yummy and is sooo the food I’m into. Simply yet totally delicious. Thanks for sharing and hope you continue to enjoy your time in Italy Kimberly

A

Amy @ Parsley In My Teeth

Thanks for the introduction to Gena! This salad looks delicious and filled with nutrition, so will be checking out her other recipes soon!

M

Modern Granola

Gorgeous pictures! I can’t wait to try this recipe. Have fun in Italy!

K

Katrina @ Warm Vanilla Sugar

Ciao right back at ya from Italy! Although we’re quite far apart, I can only assume you’re enjoying the same lovely weather I am. This salad is so bright and yummy looking. DYING for it!