Spicy Sweet Potato Salad + Ginger Dressing

Sweet potato, kale, and ginger come together to make the best salad you’ll ever have!

This post comes from our blog intern, Monica!

October is here and that means sweet potato season is in full swing. Sweet potatoes are one of my favorite foods – full of vitamins and fiber, delicious no matter if they’re seasoned sweet or savory. They exude autumn, being a staple of many Thanksgiving dinners and emitting that bright orange color that makes you think of a crisp, October day. Not only do I love sweet potatoes, I’m a sucker for salad. After a little experimenting, mixing sweet potatoes and salad with a variety of flavors, I decided to try my hand at making a homemade ginger dressing. Let me just say: it was a BIG hit.

The three unique flavors of sweet potato, kale and ginger came together in such an unexpected way, complementing one another to create a complexity and character unlike any salad I’ve had before. Since making it (and promptly devouring it) I’ve not stopped craving the zesty freshness of love at first bite. Once you make this salad, you’re guaranteed to make it again and again!

Step 1: Cook your sweet potatoes

1 large sweet potato
2 tablespoons olive oil
salt and pepper to taste

Set your oven to 350˙F, cube your sweet potato and place on a baking sheet. Drizzle the cubes with olive oil and seasonings and bake for about 12 minutes. Let your sweet potatoes cool before you toss them into the salad.


Step 2: Make the ginger dressing!

½ cup diced onion
½ teaspoon garlic powder
¼ cup chopped carrots
1 tablespoon fresh ginger
2 teaspoons lemon juice
2 teaspoons tomato sauce
1 tablespoon agave
¼ cup soy sauce
¼ cup rice wine vinegar
½ cup vegetable oil

While your sweet potatoes cool, it’s time to make the best part of the salad — the dressing! Add all of the ingredients in your blender and liquefy. The dressing does tend to separate so, if you aren’t eating it right away, be sure to stir or shake it up before the next use.

IMG_0737IMG_0687Step 3: Make the salad!

chopped kale
red onions
purple cabbage
dried cranberries
feta cheese
sliced almonds
*Feel free to get creative–you don’t have to have all of these things to make a fantastic spicy ginger salad!

IMG_0715Step 4: Toss it all together
Add the dressing and sweet potatoes to the salad and, voila! You’ve got yourself a delicious salad.


More recipe ideas from the BLDG 25 blog!

+How do you prepare your favorite salads? 

Follow Monica on Instagram and FP Me!


  1. Dear Free People,

    Stop using the word “Asian” to describe a salad. Not only are you marginalizing Asian culture down to a few ingredients, it’s extremely disrespectful!! There’s nothing asian about that salad. It does not originate from any kind of asian culture.

  2. Ana – Thank you for reading and for bringing this oversight to our attention, the title and all usage of that particular word has been edited.

  3. Hi fp Julie,

    Thank you for listening to and being sensitive to readers such as Ana. I appreciate that you deleted the sweeping generalization and replaced it with appetizing, accurate description! This salad looks so delicious, I will definitely be saving this recipe for later.

  4. I’m Chinese and not offended by the word Asian to describe a salad. Almost every restaurant in America has a so called “Asian” dish that doesn’t accurately represent Asian culture, from pizzas to hamburgers to salads. I was drawn to this recipe because it looks delicious. I love all of the fresh chopped vegetables, especially the roasted sweet potatoes. I would say the dressing IS Asian inspired with garlic, soy sauce, ginger & rice vinegar. Happy day to you and all of your readers.

Leave a Reply

Your email address will not be published.