Kale and Sweet Potato Salad (Print Page)

Vibrant, nutrient-packed salad featuring roasted sweet potatoes and kale dressed with creamy tahini and finished with crunchy toppings.

# What You Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
02 - 1 large bunch kale (about 8 oz), stems removed and leaves chopped
03 - 1 small red onion, thinly sliced
04 - 1/4 cup fresh parsley, chopped (optional)

→ Dressing

05 - 1/4 cup tahini
06 - 2 tablespoons lemon juice, freshly squeezed
07 - 1 tablespoon maple syrup
08 - 1 tablespoon olive oil
09 - 1 small garlic clove, minced
10 - 2-3 tablespoons water, as needed for thinning
11 - Salt and black pepper, to taste

→ Toppings

12 - 1/4 cup pumpkin seeds (pepitas), toasted
13 - 1/4 cup dried cranberries

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss the cubed sweet potatoes with a drizzle of olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 20-25 minutes, tossing halfway, until tender and golden.
03 - While the sweet potatoes roast, place the chopped kale in a large bowl. Drizzle with a small amount of olive oil and a pinch of salt. Massage the kale with your hands for about 2-3 minutes until leaves are darker and softened.
04 - In a small bowl, whisk together tahini, lemon juice, maple syrup, olive oil, minced garlic, and 2 tablespoons water. Add more water, a little at a time, until the dressing is smooth and pourable. Season with salt and pepper to taste.
05 - Add the roasted sweet potatoes, sliced red onion, and parsley (if using) to the massaged kale. Drizzle with the tahini dressing and toss gently to combine.
06 - Sprinkle pumpkin seeds and dried cranberries over the salad just before serving.

# Expert Tips:

01 -
  • The maple-tahini dressing transforms these everyday ingredients into something magical, silencing even the most committed kale skeptics at my table.
  • You can prepare most components ahead of time, assembling just before serving, making it perfect for those chaotic weeknights when you still want something nourishing.
02 -
  • If your tahini dressing breaks or looks curdled, adding a splash more lemon juice while whisking vigorously will bring it back together like magic.
  • Massaging the kale isnt optional its the difference between a tough, chewy salad and one thats tender enough to actually enjoy, something I learned after serving practically inedible kale to dinner guests years ago.
03 -
  • When massaging kale, add a tiny splash of the lemon juice meant for the dressing directly onto the leaves along with the oil it breaks down the fibrous texture more effectively than oil alone.
  • Toast your pumpkin seeds in a dry skillet until they just begin to pop, then immediately transfer them to a plate to cool theyll continue cooking from residual heat if left in the hot pan.

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