Hearty Kale, Chard & Parsley Salad with Sweet Potatoes, Feta & Pumpkin Seeds

This Hearty Kale, Chard & Parsley Salad with Sweet Potatoes, Feta & Pumpkin Seeds is the kind of salad that feels both nourishing and deeply satisfying.

With sturdy leafy greens, caramelized roasted sweet potatoes, creamy feta, and crunchy pumpkin seeds, it’s hearty enough to stand on its own as a meal while still feeling fresh and vibrant.

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Kale is especially well suited for salads like this because it softens beautifully when massaged and holds up even after dressing, making it a reliable choice for hearty, make-ahead meals—something I explore more deeply in Your Complete Guide to Kale: From Market to Table.

Why You’ll Love This Salad

• Hearty enough to serve as a main dish
• Full of contrasting textures and flavors
• Holds up well for meal prep
• Naturally gluten-free and easy to adapt

This is the kind of salad that feels just as appropriate for a cozy dinner as it does for a shared table.

What You Will Need To Make Hearty Kale, Chard & Parsley Salad with Sweet Potatoes, Feta & Pumpkin Seeds

Salad Base:

2 cups kale, de-stemmed and chopped

2 cups Swiss chard, chopped (include some stems for crunch)

1 cup parsley, roughly chopped

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This trio of greens creates a balanced base that works across many dishes, from fresh salads to warm sides, similar to the combinations used in Kale For Salads Soups & Side Dish.

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Roasted Toppings:

2 medium sweet potatoes, peeled & cubed, ½-inch pieces

2 tbsp olive oil

1 tsp paprika

1 tsp cumin

Salt & pepper to taste

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Sweet potatoes add natural sweetness and substance, a pairing that works just as well in hearty salads as it does in dishes like Creamy Skillet Tortellini with Sweet Potato And Red Kale.

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Crunchy & Creamy Toppings:

½ cup crumbled feta or goat cheese

⅓ cup toasted pumpkin seeds

¼ cup dried cranberries or pomegranate seeds

Tahini Dressing

¼ cup tahini

2½ tbsp lime juice or 1½ tbsp white wine vinegar

1 tbsp olive oil

1 tbsp maple syrup or honey

1 garlic clove, minced

2–3 tbsp water

Salt to taste

How To Make Hearty Kale, Chard & Parsley Salad with Sweet Potatoes, Feta & Pumpkin Seeds

Preheat your oven to 400°F (200°C).

Toss the cubed sweet potatoes with olive oil, paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and crisp on the edges.

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🔥 Tip: Use parchment paper for easy cleanup and even roasting.

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Heat a dry skillet over medium heat. Add ⅓ cup raw pumpkin seeds and toast for 2–3 minutes, stirring frequently. Remove when they begin to pop and turn golden.

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🌱 Optional: Add a pinch of salt or smoked paprika while still warm for extra depth, especially if you enjoy layering seasonings thoughtfully, as outlined in Spices & Flavor Guide.

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In a large bowl, combine the chopped kale and chard. Add a small drizzle of olive oil and a pinch of salt. Massage the greens for 2–3 minutes until they soften and darken. Stir in 1 cup chopped parsley.

In a small bowl, whisk together the tahini, white wine vinegar, olive oil, maple syrup, and minced garlic.

Add 2–3 tablespoons water gradually, whisking until smooth and creamy. Season with salt to taste.

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💡 Tip: If it seizes up, just keep whisking with a few more drops of water.

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Place the massaged greens in a serving bowl and combine well with the roasted sweet potatoes, toasted pumpkin seeds, goat cheese, and dried cranberries.

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Drizzle generously with the tahini dressing. Finish with a crack of black pepper or a sprinkle of chili flakes if you love heat.

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Serving Suggestions

• Serve warm as a main dish
• Add grilled chicken or chickpeas for extra protein
• Pair with soup for a cozy meal, especially alongside something like Cannellini White Bean Soup With Swiss Chard
• Ideal for meal-prep lunches

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For a heartier variation, this salad also pairs well with bold, sweet-savory flavors similar to those found in Kale Sweet Potato Chicken Salad With A Mango Chipotle Dressing.

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Storage Tips

• Store salad and dressing separately for best texture
• Keeps well refrigerated for up to 3 days
• Reheat sweet potatoes briefly before serving leftovers

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Frequently Asked Questions

Can I make this salad vegan?

Yes. Simply omit the cheese or use a dairy-free alternative.

Do I need to massage the kale?

Yes. It improves both texture and flavor.

Can I substitute another green for chard?

Collards or additional kale work well; spinach is too delicate.

Is this salad served warm or cold?

Both. It’s excellent either way.

Can I use a different dressing?

Yes. The tahini dressing adds richness and balance, but a citrus-forward option such as our Orange Tahini Dressing pairs well with the sweet potatoes and greens.

Does this recipe scale well?

Yes, it’s easy to double for gatherings.

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Final Thoughts

This Hearty Kale, Chard & Parsley Salad with Sweet Potatoes, Feta & Pumpkin Seeds is proof that salads can be comforting, filling, and full of character.

With bold flavors, satisfying textures, and flexible serving options, it’s a recipe you’ll come back to again and again.

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