Wilted Kale & Sweet Potato Salad

Wilted Kale & Sweet Potato Salad

This warm salad provides a beautiful contrast between hearty dark leafy greens and creamy orange potatoes. Its sweet flavor-rich sauce pairs wonderfully with roasted chicken or a pork tenderloin. Serves 2 as a main dish, 4 as a side.

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Serves 2 as main dish, 4 as a side


  • 2 medium sweet potatoes

  • 1 small sweet onion, thinly sliced

  • 4 cloves garlic, crushed

  • 4 cups kale leaves, chopped (stems removed)

  • ½ cup golden, seedless raisins


  • 1 Tbsp balsamic vinegar

  • 2 Tbsps extra virgin olive oil

  • ½ Tbsp honey

  • ½ Tbsp port or other dessert wine

  • ¼ tsp toasted sesame oil


  1. Heat oven to 400°. Peel and chop potatoes into 1” cubes and roast for 20 minutes until tender and just barely brown.

  2. In a lightly oiled skillet on medium heat, sauté onions and garlic. Cook until onions are softened and garlic is fragrant, about 5 minutes.

  3. Turn heat to low and add all dressing ingredients to the pan. Heat and stir until honey liquefies.

  4. Add kale to skillet, lightly sauté until kale starts to wilt, about 1-2 minutes.

  5. In a large bowl combine contents of skillet and sweet potatoes. Toss, top with raisins and serve warm.

Per side-dish serving: 220 calories, 3g protein, 38g carbohydrate, 7g fat (1g sat, 6g mono/poly), 4g fiber, 35mg sodium, 10% DV potassium, 10% DV magnesium

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If you’re not a fan of kale, use Swiss chard or hardy spinach instead.