This roasted sweet potato and kale salad brings together sweet, tender roasted potatoes and nutrient-packed kale in a delicious, hearty salad.
The creamy tahini dressing adds a nutty, tangy finish that complements the natural sweetness of the sweet potatoes perfectly.
It’s a vegan-friendly salad that works well as a light main course or a satisfying side dish.
Why You’ll Love This Recipe
- Roasting the sweet potatoes caramelizes their natural sugars, enhancing their sweetness and texture.
- Massaging the kale softens its tough fibers, making it more tender and palatable.
- The tahini dressing blends a creamy texture with a bright lemon flavor that balances the earthiness of kale and the sweetness of the potatoes.
Roasted Sweet Potato and Kale Salad with Creamy Tahini Dressing
This hearty roasted sweet potato and kale salad combines nutrient-dense greens with sweet, caramelized potatoes, topped with a creamy, tangy tahini dressing for a vegan-friendly meal.
- Prep time
- 15 minutes
- Cook time
- 30 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 2 large sweet potatoes (about 1 pound/450g), peeled and diced into 1/2-inch cubes
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper
- 1 bunch kale (about 6 cups/150g), stems removed and leaves torn into bite-sized pieces
- 1/4 cup (60ml) tahini
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 1 tablespoon maple syrup or honey
- 2 cloves garlic, minced
- 4 to 6 tablespoons water, to thin dressing
- 1/4 teaspoon ground cumin (optional)
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Roast the sweet potatoes Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with 1 tablespoon olive oil, and season with salt and pepper. Spread in a single layer on a baking sheet. Roast for 25 to 30 minutes, turning halfway through, until tender and golden brown on the edges. Remove from oven and cool slightly.
- Prepare the kale While the potatoes roast, place the torn kale in a large bowl. Drizzle with the remaining 1 tablespoon olive oil and a pinch of salt. Massage the kale by rubbing and squeezing the leaves for about 2 minutes until they become softer and darker green.
- Make the tahini dressing In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, ground cumin (if using), and a pinch of salt. Whisk in water one tablespoon at a time until the dressing reaches a smooth, pourable consistency.
- Assemble the salad Add the roasted sweet potatoes to the massaged kale. Pour the tahini dressing over the salad and toss gently to combine. Sprinkle with chopped parsley if desired.
Helpful Tips
- For best flavor and texture, roast the sweet potatoes until they are nicely browned and caramelized but not burnt.
- Massage the kale well to break down its fibrous texture, which makes it easier to eat raw.
- The dressing can be thinned with additional water to your preferred consistency.
- This salad can be made a few hours ahead; keep the dressing separate until just before serving to maintain freshness.
Storage and Make-Ahead
Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Keep the tahini dressing separate if possible; if combined, consume within 24 hours for best flavor.
Do not freeze the salad as the texture of kale and sweet potatoes will degrade.
Frequently Asked Questions
Can I use other greens instead of kale?
Yes, sturdy greens like Swiss chard or collard greens can be used, but you should still massage them to soften their texture.
Is this salad vegan?
Yes, the recipe is vegan as it uses tahini and plant-based ingredients only.
How do I store leftover dressing?
Store the tahini dressing in an airtight container in the refrigerator for up to one week. Stir well before using.
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