Sweet Potato and Kale Salad

Courtesy of: MELT®
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Making a meal out of a salad is now a common trend among those who live by healthy lifestyles and this sweet potato and kale salad is sure to be an excellent addition to your weekly meal rotation. Perfect for lunch or a light early dinner, the roasted sweet potatoes and peanuts add a savory kick to the crunchy texture of the kale. Try this recipe warm or at room temperature, alone or on a bed of rice. Enjoy!


  • 2 medium potatoes, peeled and diced
  • 1 bunch of kale, washed and chopped
  • 2 teaspoons Rich & Creamy Melt®, melted
  • ¼ cup peanut butter, crunchy*
  • ¼ cup bottled mango chutney
  • 1 tablespoon olive oil
  • ⅛ cup rice wine vinegar
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons lemon juice
  • Salt and pepper to taste
  • *for gluten-free, select a gluten-free peanut butter


  1. In a medium bowl, add the diced sweet potato and Melt® and stir to coat.
  2. Spread the potatoes on a baking sheet and bake at 350 for 30 minutes, or until the potatoes are soft, turning the potatoes twice.
  3. Place the washed, chopped kale in a large bowl and set aside.
  4. Place all other ingredients, from the peanut butter to the salt and pepper in a food processor and pulse until the mixture is smooth and completely combined. 1. If you’d like a thinner dressing, feel free to add more rice wine vinegar until the desired consistency is reached.
  5. Remove the sweet potatoes from the oven and transfer to a medium bowl to cool.
  6. Once cool, add the dressing to the sweet potatoes and stir to coat.
  7. Then add the potatoes to the large bowl of kale.
  8. Toss with salad tongs and serve warm or refrigerate.