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

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This vibrant harvest pasta salad combines roasted sweet potatoes, massaged kale, pasta, and a tangy maple vinaigrette for a hearty, colorful, and crowd-pleasing dish. Perfect for cozy dinners, meal prep, or potlucks, it’s a celebration of fall flavors in every bite.

Ingredients

Scale
  • 8 oz (about 2 1/2 cups) short pasta (rotini, fusilli, or penne; whole wheat or gluten-free as desired)
  • 2 medium sweet potatoes (about 1 lb), peeled and cut into 3/4-inch cubes
  • 1 medium bunch kale (about 6 cups chopped), stems removed, leaves chopped
  • 3 tbsp olive oil, divided
  • 1/2 tsp salt, plus more to taste
  • Black pepper, to taste
  • 1/4 cup red onion, thinly sliced
  • 1/3 cup dried cranberries
  • 1/3 cup pepitas or walnuts, toasted
  • 1/2 cup feta cheese, crumbled (optional, or use dairy-free alternative)
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup (or honey)
  • 1 tsp Dijon mustard
  • 1/4 tsp salt (for vinaigrette)
  • Lemon wedge (optional, for finishing)

Instructions

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Toss sweet potato cubes with 1.5 tbsp olive oil, 1/2 tsp salt, and black pepper. Spread in a single layer on the baking sheet.
  3. Roast sweet potatoes for 25-30 minutes, flipping halfway, until fork-tender and caramelized. Let cool 5 minutes on the pan.
  4. Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente (8-10 minutes). Drain and rinse under cold water. Set aside to drain thoroughly.
  5. Strip kale leaves from stems and chop into bite-sized pieces. Place in a large mixing bowl, drizzle with 1 tsp olive oil and a pinch of salt, and massage for 1-2 minutes until softened.
  6. In a small bowl or jar, whisk together 2 tbsp apple cider vinegar, 1 tbsp maple syrup, 1 tbsp olive oil, 1 tsp Dijon mustard, 1/4 tsp salt, and black pepper to taste.
  7. Toast pepitas or walnuts in a small skillet over medium heat for 2-3 minutes, stirring often, until fragrant and golden.
  8. Add cooked pasta, roasted sweet potatoes, massaged kale, red onion, dried cranberries, and toasted nuts/seeds to the bowl with kale. Pour over vinaigrette and toss well.
  9. Crumble in feta cheese (if using) and toss gently.
  10. Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon if desired. If salad seems dry, drizzle with extra olive oil or vinegar.
  11. Serve at room temperature or chill for 30 minutes before serving. Store leftovers in the fridge for up to 3 days.

Notes

For best texture, massage the kale and let the salad chill for 30 minutes before serving. Keep nuts/seeds and cheese separate if making ahead. Easily make it vegan by omitting or substituting the feta. Gluten-free pasta works well. Add roasted Brussels sprouts, butternut squash, or pomegranate seeds for seasonal variation.

Nutrition

Keywords: harvest pasta salad, roasted sweet potato salad, kale pasta salad, fall salad, vegetarian pasta salad, meal prep salad, healthy pasta salad, maple vinaigrette, easy pasta salad, autumn salad

Find it online: https://tessierecipes.com/harvest-pasta-salad-recipe-easy-roasted-sweet-potato-and-kale-bowl/