This Kale Sweet Potato Salad is amazing! It features kale, couscous, caramelized sweet potatoes, tender black beans, creamy avocado, and an incredible basil-lemon vinaigrette.
author’s note
a reliable Salad, Maybe Ever!
I’ve always been a salad lover, but the problem with most salads is that leftovers never last, and it feels like a one-and-done meal. But this salad changed everything for me—it’s become my weekly staple, and I can’t stop making it!
If you’ve never tried a salad with kale, it’s a total game-changer. It holds its shape and doesn’t wilt, making it reliable for meal prep. I either keep the ingredients separate for daily assembly or layer them in a Mason jar for a convenient grab-and-go option.
Packed with fiber and plant-based protein, it’s super filling. For an extra protein boost, I sometimes toss in baked or grilled chicken.
Kale Sweet Potato Salad Ingredients
| Ingredient | Swaps / Tips |
|---|---|
| Couscous | Swap with quinoa, brown rice, or farro. |
| Sweet Potatoes | Use butternut squash or carrots if you prefer. |
| Kale | Baby spinach for a softer green, but don’t prep too far ahead. |
| Red Onion | Soak in cool water for 10 minutes to mellow flavor. |
| Black Beans | Chickpeas or white beans also work. |
| Feta Cheese | Goat cheese or shaved Parmesan. |
| Pistachios | Almonds, walnuts, or pumpkin seeds. |
| Basil Dressing | Use a microplane for the lemon zest; juice with a citrus juicer. |
Quick Tip
Are you new to couscous? It’s like spaghetti cut into tiny pieces. I’m using Moroccan couscous, which cooks faster than the larger Israeli version. If you use Israeli, just cook it a little longer.
How To Make Kale Sweet Potato Salad
- Cook couscous: Boil water, add couscous, cover, steam, then fluff with a fork.
- Roast sweet potatoes: Toss in oil, season, and roast until the edges turn golden and caramelized.
- Prep kale: Massage kale with a drizzle of dressing to soften and cut bitterness.
- Blend dressing: Combine basil, lemon, Dijon, garlic, and honey until smooth.
- Assemble: Toss together kale, couscous, roasted sweet potatoes, black beans, avocado, feta, and pistachios.
- Serve: Enjoy right away or portion for meal prep.
Storage
- Store separately: Keep ingredients and dressing in different containers in the fridge.
- Mason jar layering: For grab-and-go meals, layer in this order: dressing, red onion, black beans, sweet potato, couscous, and kale. Add feta and pistachios in a little bag on top.
- Shelf life: Ingredients keep for up to five days, dressing for a week.
More Salad Recipes:
Salads
Costco Kale Salad
Salads
Kale And Avocado Salad
Salads
Mexican Salad
Pasta Salads
Mediterranean Orzo SaladWhat To Serve With Kale Sweet Potato Salad
- Quinoa or Brown Rice: Replace couscous with a different grain if desired.
- Fresh Fruit Salad: A sweet, refreshing contrast.
- Crusty Bread: For soaking up extra dressing.
- Lentil Soup: For a hearty pairing.
- Grilled Fish or Shrimp: A light, protein-rich option.
