Sweet Potato Kale Salad

This sweet potato kale salad is hearty, flavorful, and packed with nutrients. Made with roasted sweet potatoes, massaged kale, dried cranberries, and a creamy tahini dressing.

Course Salad, Side Dish

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 551.2kcal

Ingredients

For the Roasted Sweet Potatoes

2 lb. sweet potatoes 2 large, peeled and cubed
2 Tbsp. extra-virgin olive oil divided
2 teaspoon paprika
1 teaspoon garlic powder
salt to taste
black pepper to taste

For the Kale Salad Base

1 bunch kale bunch, stems removed and leaves chopped (about 2 cups)
Kosher salt
1 tablespoon olive oil

Mix-Ins

½ cup dried cranberries
1 small red onion thinly sliced into half moons
cranberries

For the Dressing

2 tbsp. tahini
1 lemon juiced
1 tbsp. Dijon mustard
1 tbsp. honey
1 garlic grated or finely minced
¼ cup extra-virgin olive oil
salt and pepper to taste
1-3 tablespoon warm water optional

Instructions

Preheat oven to 400°F (200°C). Place cubed sweet potatoes on a baking sheet and season with paprika, garlic powder, salt, and black pepper. Drizzle lightly with olive oil and toss to coat.
Spread the mixture evenly in a single layer on the baking sheet. Roast for about 20 to 25 minutes, flipping halfway through, until tender and lightly caramelized. Remove from oven and allow to cool slightly.
Add chopped kale to a large bowl. Drizzle with 1 tablespoon olive oil and a pinch of salt. Massage kale for 1–2 minutes until softened and vibrant green.
For the Dressing: In a small bowl or jar, whisk together tahini, lemon juice, Dijon mustard, honey, and garlic. Slowly whisk in olive oil until smooth. Season with salt and pepper. Thin with warm water, 1 tablespoon at a time, if needed.
In a large bowl, add the roasted sweet potatoes, red onion, dried cranberries, and kale.
Pour dressing over the salad and toss until evenly coated. Taste and adjust seasoning as needed.
Serve warm or at room temperature. Also good when eaten cold.

Nutrition