Roasted Sweet Potato and Kale Salad with Apricot-Mustard Vinaigrette

sweet potato and kale salad with apricot mustard vinaigrette

Another day, another long-ass pretentious name.

It’s descriptive, though. These blog posts, they practically write themselves.

So what do we have here? Well, we have a green salad made up of kale and rutabaga greens and radish greens, plus sliced radishes and green onions and almonds, plus roasted sweet potatoes. Why? Because that’s what was in my fridge, that’s why.

To go along with it, I figured I’d need a pretty strong dressing, since all the greens have a pretty powerful flavor. I decided to go with a sweet mustard dressing and used apricot preserves, since honey is no longer in favor around here. I opted for vegetable oil instead of olive oil so that the mustard and apricot flavors would really dominate.

The Verdict
This meal was mostly a way to use up produce while making myself feel a little more virtuous after a weekend full of Nutter Butters and dark chocolate, but fortunately, it turned out to taste pretty great, too.

The dressing is sweet and acidic and a little pungent all at once, and it stands up really well to the strong greens. I was amazed, too, at how well the mustard compliments the sweet potatoes.

You know what else amazes me? My kids absolutely crammed this down. Seriously, you haven’t lived until you’ve watched your two-year-old eat a giant plate full of kale and rutabaga greens. This was an absolutely unexpected hit.

Recipes Used
I hope to god you don’t need a recipe for chopping up some lettuce, because if you do, I can’t help you.

The sweet potatoes are almost as easy: Chop them into bite-sized pieces, toss with a little vegetable oil and salt and pepper, roast at 400 for 20-30 minutes, depending on how big you cut them. Here’s what I did for the impromptu apricot-mustard vinaigrette:

Apricot Mustard Vinaigrette

You could leave out the garlic and parsley if you’re in a rush, but they’re a nice touch. Everything else is pretty flexible too, honestly. Follow your heart, man.


  • 3 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 3 tablespoons Dijon mustard
  • 3 tablespoons apricot preserves
  • ½ cup white wine vinegar
  • ½ cup vegetable oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper


  1. Combine all ingredients in a jar and shake the fuck out of it until it looks like dressing.
  2. Better yet, give the jar to a little kid and tell them to shake it until it looks like dressing. That’s what I did.
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