The Pantry Capsule: Warm Kale & Sweet Potato Salad

  • Author: Lauren Daniel
  • Yield: 4-5 Servings 1x
  • Category: Global Flavors


Warm salads are so great for dinner, they make you feel full and happy when maybe a cold salad won’t do. Either way this salad will satisfy. Gluten Free, Dairy Free & Vegetarian.



  • 56 cups of kale, chopped
  • 2 sweet potatoes, peeled if you desire, cubed
  • ¼ tsp
  • Pinch of pepper
  • 2 tbsp oil ‘
  • 1 cup cooked quinoa (lentils, rice, or couscous can work as well)


  • 1 can chickpeas, drained and rinsed
  • ¾ cup nuts or dried fruit


  • ½ cup coconut milk, canned
  • ¼ cup extra-virgin olive oil
  • 3 tbsp mustard, I used dijon
  • 3 tablespoons honey, to taste
  • 2 tablespoons vinegar, I used apple cider
  • 1 clove garlic, pressed or minced or ½ tsp garlic powder
  • ¼ teaspoon fine sea salt
  • Pinch of pepper


  1. Set oven to 400 degrees.
  2. Prepare quinoa (or other grain)
  3. Spread potatoes on a baking sheet, evenly drizzle oil over, and sprinkle salt and pepper. Roast for 20-30 minutes until cooked through.
  4. Remove kale from stem, chop and place in a large bowl.
  5. Combine dressing ingredients and whisk well.
  6. Allow sweet potatoes to cool for 5-8 minutes, then add to quinoa along with quinoa.
  7. Add nuts, dried fruit or chickpeas if using.
  8. Pour dressing over and toss.


I like to add the grains and potatoes while they are still warm. This can also just be refrigerated and served cold.

Dressing is a creamy yet zingy play on honey mustard, the recipe yields 1 ½ cups and keeps for up to 2 weeks, may need to be thawed to room temp if coconut milk solidifies and shaken or re-whisked.