Harvest Pasta Salad Recipe: Easy Roasted Sweet Potato and Kale Bowl

The first time I tossed together this vibrant harvest pasta salad with roasted sweet potatoes & kale, my kitchen smelled like autumn had wrapped itself in a warm hug—sweet, earthy, and just a little bit nutty. You know that feeling when you stumble on a dish that just feels like the season? That’s this salad, no question. It’s colorful, hearty, and honestly, it’s one of those recipes that makes you want to invite friends over just to share the goodness.

I started making this harvest pasta salad recipe a couple years back, right after a weekend trip to the local farmer’s market. I came home with arms full of deep orange sweet potatoes and curly green kale, not really sure what I’d do with them. A rummage through the pantry turned up some pasta, and before I knew it, this easy roasted sweet potato and kale bowl was born. Sometimes, kitchen magic just happens when you least expect it!

What I love most about this harvest pasta salad (besides the flavor—seriously, it’s next-level!) is how it brings together simple, wholesome ingredients into something way more than the sum of its parts. You get sweetness from the roasted sweet potatoes, a little chew from the kale, tangy bursts from dried cranberries, and just enough crunch from toasted nuts. It’s basically a celebration of fall in every bite.

Whether you’re prepping for a cozy weeknight, looking for a healthy lunch that doesn’t taste like “diet food,” or searching for a showstopper to bring to a potluck, this pasta salad has you covered. I’ve tested and tweaked it for balance and convenience, so you’ll get amazing flavor every time. If you’re ready for a new favorite, stick around—this is the harvest pasta salad you’ll come back to all season long.

Why You’ll Love This Recipe

There are a million pasta salad recipes out there, but this harvest pasta salad recipe really stands out (trust me—after dozens of trials, I know a winner when I taste one). Here’s why you’ll be reaching for this easy roasted sweet potato and kale bowl on repeat:

• Quick & Easy: Ready in under an hour, including roasting time. Perfect for busy weeknights or when you need something impressive but low-fuss.
• Simple Ingredients: No wild goose chase at the grocery store—just wholesome veggies, pasta, and a few pantry staples you probably already have.
• Perfect for Any Occasion: This pasta salad is just as at home on a holiday buffet as it is in a lunchbox. Think cozy fall dinners, potlucks, or even picnic spreads.
• Crowd-Pleaser: Even kale skeptics (like my husband) go back for seconds. Kids love the sweet potatoes, and adults appreciate the depth of flavor.
• Unbelievably Delicious: The combo of caramelized sweet potatoes, chewy kale, tangy vinaigrette, and crunchy toppings is pure comfort with a fresh twist. One bite, and you’ll see why my friends always ask for the recipe.

What truly sets this harvest pasta salad recipe apart is the way the roasted sweet potatoes and kale play off each other. Roasting brings out the sweetness and creates those irresistible crispy edges on the potatoes. Massaging the kale (yep, it’s worth the extra minute) gives it a lovely texture that holds up beautifully with the pasta. I also like to use a bold vinaigrette with a hint of maple syrup—just enough to make it feel special, not cloying.

This salad is that rare mix of healthy, hearty, and soul-satisfying. It’s the kind of recipe that makes you close your eyes and sigh a little after the first forkful (no kidding—I’ve seen it happen at my table). And if you’re looking for a dish that’s just as good the next day, you’re in luck. Harvest pasta salad actually tastes even better after the flavors meld overnight!

To me, great recipes are about more than just taste. They’re about sharing, comfort, and making everyday meals feel a little more special. This one ticks all those boxes—and then some.

What Ingredients You Will Need

This harvest pasta salad recipe keeps things straightforward without sacrificing flavor. Most of the ingredients are pantry or fridge staples, and you can easily swap things in or out depending on what you have on hand or what’s in season. Here’s what you’ll need for the easy roasted sweet potato and kale bowl:

• Pasta (8 oz/225g): Short shapes like rotini, fusilli, or penne work best (they catch all the good stuff!). I like whole wheat for extra fiber, but regular or gluten-free pasta is just as tasty.
• Sweet Potatoes (2 medium, about 1 lb/450g): Peeled and cut into ¾-inch cubes. Look for firm, orange-fleshed varieties like Jewel or Garnet—they roast up beautifully and get those lovely caramelized edges.
• Kale (1 medium bunch, about 6 cups/180g chopped): Curly kale is my go-to, but lacinato (dinosaur) kale works too. Remove tough stems and chop into bite-sized pieces. Massaging the kale makes it tender and a little sweeter.
• Olive Oil (3 tbsp/45ml): For roasting and dressing. Use extra-virgin for best flavor—my favorite is California Olive Ranch.
• Red Onion (¼ cup/35g, thinly sliced): Adds a nice sharp bite; you can soak slices in cold water for 10 minutes to mellow the flavor if you prefer.
• Dried Cranberries (⅓ cup/45g): For a tart-sweet pop. Golden raisins or chopped dried cherries work if you’re out of cranberries.
• Pepitas or Walnuts (⅓ cup/40g): Toasted pumpkin seeds for crunch, or swap in chopped pecans or walnuts for a more classic fall flavor.
• Feta Cheese (½ cup/75g, crumbled): Optional but highly recommended for creaminess and a salty kick. Goat cheese or dairy-free feta works too.
• Maple Vinaigrette:
• Apple Cider Vinegar (2 tbsp/30ml): Brightens up the salad with a gentle tang.
• Maple Syrup (1 tbsp/15ml): Don’t skip this! It ties the whole dish together. Honey is fine if you don’t have maple syrup.
• Dijon Mustard (1 tsp/5g): For a little bite and creaminess.
• Salt & Black Pepper: To taste.

A few ingredient notes: For the pasta, gluten-free brown rice or chickpea varieties work well if you’re avoiding wheat. If you’re not a fan of kale, baby spinach or arugula can stand in (just add them raw, no need to massage). Want to make it vegan? Skip the feta or use a plant-based version. And don’t be afraid to toss in seasonal extras—think roasted Brussels sprouts or a sprinkle of pomegranate seeds for winter flair.

Equipment Needed

You don’t need fancy gadgets to whip up this harvest pasta salad recipe—just a few trusty kitchen tools you probably already own. Here’s what I use every time I make this easy roasted sweet potato and kale bowl:

• Large Baking Sheet: For roasting the sweet potatoes (parchment paper helps with easy cleanup).
• Large Pot: For boiling the pasta. Any standard stockpot or Dutch oven will do.
• Colander: For draining the cooked pasta—if you’re short on colanders, a fine mesh sieve works in a pinch.
• Mixing Bowls: One large for tossing the salad, plus a small one for whisking the vinaigrette.
• Sharp Chef’s Knife & Cutting Board: For prepping your veggies. If you’re new to cutting kale or sweet potatoes, a sturdy board helps keep things safe.
• Salad Servers or Large Spoons: For mixing and serving.
• Measuring Spoons and Cups: For accuracy, though I’ll confess I sometimes eyeball the vinaigrette!

If you don’t have a baking sheet, an oven-safe dish works for roasting, though you might need to roast in batches for even browning. For the vinaigrette, a clean jar with a tight lid is great—just shake everything together! And if you’re new to roasting, give your sheet pan a good scrub after each use to keep it nonstick and lasting longer.

I’ve made this salad in college kitchens and my mom’s house using whatever bowls and spoons we could find—it’s forgiving, and you really don’t need anything fancy.

Preparation Method

1. Preheat and Prep Sweet Potatoes:

   Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup. Peel and cube 2 medium sweet potatoes (about 1 lb/450g) into ¾-inch (2cm) pieces. Toss the cubes with 1.5 tablespoons (22ml) olive oil, ½ teaspoon salt, and a few grinds of black pepper. Spread them out on the baking sheet in a single layer for even roasting.

2. Roast Sweet Potatoes:

   Roast for 25-30 minutes, flipping halfway through. The sweet potatoes should be fork-tender and have golden, caramelized edges. If they’re soft but not browning, give them 5 extra minutes—sometimes ovens are quirky. Let them cool on the pan for 5 minutes after roasting; this helps the edges set up.

3. Cook the Pasta:

   While the potatoes roast, bring a large pot of salted water to a boil. Add 8 oz (225g) of pasta and cook according to package directions until al dente (usually 8-10 minutes). Drain and rinse under cold water to stop the cooking and cool it down quickly. Set aside to drain thoroughly so the salad doesn’t get watery.

4. Prepare the Kale:

   Strip the leaves from 1 medium bunch of kale (about 6 cups/180g). Discard the tough stems. Chop the leaves into bite-sized pieces. Place the kale in a large mixing bowl, drizzle with 1 teaspoon olive oil, and sprinkle with a pinch of salt. Massage the kale firmly for 1-2 minutes—it’ll turn darker, softer, and shrink a bit. This step makes a world of difference in texture!

5. Mix the Vinaigrette:

   In a small bowl or jar, whisk together 2 tablespoons (30ml) apple cider vinegar, 1 tablespoon (15ml) maple syrup, 1 tablespoon (15ml) olive oil, 1 teaspoon (5g) Dijon mustard, ¼ teaspoon salt, and black pepper to taste. Taste and adjust—if you like it tangier, add a splash more vinegar.

6. Toast Nuts or Seeds:

   In a small skillet over medium heat, toast ⅓ cup (40g) pepitas or walnuts for 2-3 minutes, stirring often, until fragrant and just golden. Don’t walk away—they go from perfect to burnt pretty fast (speaking from experience!).

7. Assemble the Salad:

   Add the cooked pasta, roasted sweet potatoes, massaged kale, ¼ cup (35g) thinly sliced red onion, ⅓ cup (45g) dried cranberries, and toasted nuts or seeds to the bowl with the kale. Pour over the vinaigrette and toss well to coat everything evenly. Crumble in ½ cup (75g) feta cheese if using, and give it one last gentle toss.

8. Taste & Adjust:

   Taste and add more salt, pepper, or a squeeze of lemon if needed. If the salad seems dry, drizzle with an extra splash of olive oil or vinegar.

9. Serve or Store:

   This salad can be served right away at room temperature, but I honestly think it’s even better after chilling for 30 minutes—the flavors have a chance to mingle. If making ahead, cover and refrigerate for up to 3 days.

Preparation Notes:
If your kale is especially tough, let it sit with the dressing for 10 minutes before tossing with the other ingredients. And if you’re doubling the recipe, use two baking sheets for the potatoes to keep them crispy instead of steaming.

Cooking Tips & Techniques

After making this harvest pasta salad recipe more times than I can count, I’ve picked up a few tips that guarantee success (and help you avoid the little pitfalls I’ve stumbled into!):

• Don’t overcrowd the pan: When roasting sweet potatoes, space them out on the baking sheet. Crowding leads to steaming instead of caramelizing—trust me, crispy edges make all the difference.
• Massage that kale: It might sound a little silly, but massaging the kale softens the leaves and brings out a subtle sweetness. I skipped this step once and instantly regretted it—the salad was just tougher and less enjoyable.
• Salt your pasta water generously: The pasta is the backbone of this salad, so flavor it from the start. If it tastes like the sea, you’re doing it right!
• Cool ingredients before mixing: Don’t toss hot pasta or sweet potatoes with kale and cheese, or you’ll end up with wilted greens and a clumpy mess. Let everything cool to warm-room temperature first.
• Customize the dressing: The maple vinaigrette is a crowd-pleaser, but feel free to adjust the sweet-tangy balance to your taste. Sometimes I add a pinch of smoked paprika for a little warmth.
• Consistency matters: Chop everything to roughly the same size for even bites. No one loves a giant kale leaf or a whole sweet potato chunk lurking in their bowl!
• Timing tip: Multitask by cooking the pasta and prepping the kale while the sweet potatoes roast. That way, everything comes together in a breeze.

Honestly, the first couple of times I made this, I rushed the sweet potatoes and ended up with mushy cubes. Now I always check for browning before pulling them from the oven. And if you’re making this for a party, assemble everything but the nuts/seeds and cheese ahead—they’ll stay crisp if you add them just before serving.

Variations & Adaptations

One of the best things about this harvest pasta salad is how flexible it is. You can switch things up to fit your tastes, dietary needs, or whatever’s hanging out in your fridge!

• Gluten-Free: Swap regular pasta for your favorite gluten-free brand (brown rice, chickpea, or lentil pasta all work). I’ve made it with Banza chickpea pasta, and it’s fantastic.
• Vegan Option: Skip the feta or use a plant-based alternative. The salad still has loads of flavor and creaminess, especially if you add extra nuts or a dollop of hummus.
• Seasonal Swaps: In the winter, add roasted Brussels sprouts or butternut squash. For spring, toss in asparagus or snap peas. In the summer, try roasted zucchini and fresh basil.
• Protein Boost: Add grilled chicken, chickpeas, or cooked lentils for extra staying power. I sometimes toss in leftover rotisserie chicken for a super filling meal.
• Nut-Free: If you have allergies, use sunflower seeds or omit nuts/seeds entirely. Toasted breadcrumbs can add a similar crunch.
• Sweet & Savory: For a special twist, sprinkle pomegranate seeds on top for bursts of color and flavor. My personal favorite variation: a handful of chopped apples and blue cheese instead of feta—so good!

Honestly, this is the kind of salad that invites experimentation. Don’t be afraid to make it your own—some of my favorite versions have happened when I used up random odds and ends from my crisper drawer.

Serving & Storage Suggestions

This harvest pasta salad recipe is super versatile when it comes to serving. I love it slightly chilled or at room temperature, which makes it perfect for meal prep and gatherings alike.

• Serving: Pile the salad high in a big, shallow bowl to show off all the colorful veggies. Sprinkle extra feta and nuts/seeds over the top for a pretty finish. It pairs beautifully with roasted chicken, grilled sausages, or a simple tomato soup. For a vegetarian meal, add a slice of crusty bread or a cup of lentil soup on the side.
• Beverage Pairing: A crisp apple cider or a glass of sauvignon blanc is spot-on with the sweet and savory flavors.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The kale holds up better than most greens, which is why this salad doesn’t get soggy like others.
• Reheating: If you like it warm, pop a serving in the microwave for 30-40 seconds, then re-toss with a splash of fresh vinaigrette. The sweet potatoes are especially tasty when reheated!
• Flavor Development: The flavors get even deeper after a night in the fridge—so don’t hesitate to make it ahead for lunches or parties.

Just a heads-up: If you’re storing, keep the nuts/seeds and cheese separate and add them right before serving for the best texture.

Nutritional Information & Benefits

Each serving of this harvest pasta salad recipe (about 1 ½ cups) has an estimated 350-400 calories, 9g protein, 12g fat, and 60g carbohydrates. Packed with vitamin A and C from the sweet potatoes and kale, plus fiber and antioxidants, it’s a nourishing choice for lunch or dinner.

The sweet potatoes are rich in beta-carotene (great for your skin and vision), while kale brings iron and vitamin K to the table. If you opt for whole wheat or legume-based pasta, you’ll get even more fiber and plant-based protein. The salad is vegetarian as written and easy to make vegan or gluten-free with a couple quick swaps—just check your pasta and cheese labels.

Allergen note: Contains wheat (unless using GF pasta), dairy (if using feta), and tree nuts/seeds if added. I love how this salad feels indulgent but fuels my body with real, good-for-you ingredients.

Conclusion

If you’re searching for a dish that brings color, comfort, and nutrition to your table, this harvest pasta salad recipe with roasted sweet potatoes and kale is it. It’s hearty enough for dinner, pretty enough for a party, and flexible enough for every eater at your table.

What I love most is how easy it is to make your own. Swap in your favorite veggies, play with the toppings, or tweak the dressing until it’s just right for you. I’ve made this for picky eaters, health-conscious friends, and even my own skeptical family—and it’s always a hit.

Give this easy roasted sweet potato and kale bowl a try, and let me know how you put your own spin on it! Leave a comment, share your version, or tag me with your beautiful bowls. Here’s to delicious, feel-good meals all season long—you’re going to love it!

Frequently Asked Questions

Can I make harvest pasta salad ahead of time?

Absolutely! In fact, the flavors get even better after a few hours in the fridge. Just keep the nuts/seeds and cheese separate and add them right before serving for the best texture.

What other vegetables can I use instead of sweet potatoes?

Roasted butternut squash, carrots, or even Brussels sprouts are great alternatives. You can mix and match with whatever’s in season or in your fridge.

Is this pasta salad gluten-free?

It can be! Just use your favorite gluten-free pasta—brown rice, chickpea, or lentil pastas all work well here.

How do I keep the kale from being tough?

Massage the chopped kale with olive oil and a pinch of salt for one to two minutes before adding the rest of the ingredients. This softens the leaves and brings out their natural sweetness.

Can I serve this salad warm?

Definitely! While it’s delicious chilled or at room temperature, it’s also lovely slightly warmed. Just reheat gently and toss with a splash of extra vinaigrette before serving.

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