Sweet Potato and Kale salad with California Prunes

Recipe by: Bella Bucchiotti

A healthy and delicious salad featuring California Prunes that makes for a great lunch, snack, side dish or meal!

Servings: 6 servings
Prep Time:
Cook Time:


  • 4 sweet potatoes
  • 1 red onion, sliced thin
  • 1 teaspoon sea salt
  • ½ teaspoon coarse black pepper
  • 1 teaspoon cinnamon
  • 1 tablespoon extra virgin olive oil
  • 4 cups chopped kale
  • 12 California Prunes, (whole or chopped)
  • 1 cup feta cheese crumbles
  • ½ cup pomegranate
  • 3 Sprigs fresh mint, chopped
  • ¼ cup roasted chickpeas


  • ¼ cup pomegranate juice
  • ¼ cup apple cider vinegar
  • 1 tablespoon lemon juice
  • ½ cup Dijon mustard
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 2 teaspoon garlic, minced


  1. Preheat the oven to 400°F.
  2. Peel potatoes and cut into ½” cubes. Add to a large mixing bowl and toss with olive oil, cinnamon, salt, and pepper. Lay out onto a baking sheet and place onto the center rack of the oven for 30 minutes
  3. Meanwhile, prepare the dressing. Combine dressing ingredients in a mason jar with a lid and shake until well combined.
  4. Prepare salad. Combine chopped kale, sliced red onion, chopped mint, pomegranate, sweet potatoes, California Prunes, and feta cheese in a large salad bowl and toss. Drizzle with dressing.
  5. Top with roasted chickpeas. Serve and enjoy!

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