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rosemary potato kale salad bowl

Rosemary Potato Kale Salad Bowl

This rosemary potato kale salad bowl is warm, filling, and full of flavor. Roasted sweet potatoes and baby potatoes meet tender kale, feta, and a simple lemon dressing. It’s cozy enough for winter but fresh enough to crave year-round.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

For the roasted vegetables
  • 2 medium sweet potatoes peeled and cubed
  • 1 lb baby potatoes or Yukon gold potatoes halved
  • 2 tablespoons olive oil
  • 1½ teaspoons fresh rosemary finely chopped
  • ¾ teaspoon sea salt
  • ½ teaspoon black pepper
For the salad
  • 5 cups fresh kale stems removed and chopped
  • 1 cup cooked quinoa optional but recommended
  • ½ cup crumbled feta cheese
  • 1½ cups roasted cauliflower florets optional
For the dressing
  • ¼ cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1½ teaspoons honey or maple syrup
  • 1 small garlic clove finely grated
  • Salt to taste

Method
 

  1. Step 1: Roast the potatoes
  2. Preheat the oven to 425°F (220°C).
  3. Place sweet potatoes and baby potatoes on a large baking sheet. Drizzle with olive oil. Add rosemary, salt, and pepper. Toss well. Spread into a single layer. Roast for 30–35 minutes, flipping once, until golden and tender.
  4. Step 2: Prepare the kale
  5. Add chopped kale to a large bowl. Drizzle with a small amount of olive oil and a pinch of salt. Massage with your hands for about one minute until the leaves soften and darken.
  6. Step 3: Make the dressing
  7. In a small bowl, whisk olive oil, lemon juice, Dijon mustard, honey, and garlic. Taste and add salt if needed.
  8. Step 4: Build the salad
  9. Add warm roasted potatoes to the kale. Toss gently. Add quinoa and roasted cauliflower if using. Sprinkle feta over the top. Drizzle with dressing and toss lightly.
  10. Step 5: Serve
  11. Serve warm or at room temperature. Taste and adjust seasoning if needed.

Notes

  • This salad tastes best slightly warm, but it also works cold for meal prep.
  • Store leftovers in the fridge for up to 3 days.
  • Keep dressing separate if making ahead for best texture.
  • You can skip quinoa for a lighter bowl or add chickpeas for protein.