Roasted Sweet Potato and Kale Salad with Tahini Dressing
A vibrant autumn salad featuring caramelized roasted sweet potatoes tossed with massaged kale, crisp apple, and a creamy tahini-maple dressing. Warm spiced potatoes contrast with cool greens, toasted nuts, and tart cranberries for layered texture and flavor. Serve as a vegetarian main or hearty side dish. This version builds depth through roasting rather than raw assembly, creating a more substantial salad that holds up well for meal prep.
Ingredients
- 2 lbs sweet potatoes, peeled and diced into half-inch pieces
- 1 Tbsp cooking oil
- ¼ tsp ground cinnamon
- ½ tsp ground cumin
- ¼ tsp smoked paprika
- ¼ tsp salt
- ¼ cup tahini
- ¼ cup water
- 2 Tbsp fresh lemon juice
- 2 Tbsp maple syrup
- ¼ tsp garlic powder
- ⅛ tsp cayenne pepper
- 6 cups chopped kale, about half bunch, stems removed
- 1 large apple, cored and sliced
- ¼ cup pepitas
- ¼ cup chopped pecans
- ¼ cup dried cranberries
Instructions
- 1
Preheat oven to 400F.
- 2
Peel and dice sweet potatoes into half-inch pieces.
- 3
Toss potatoes with cooking oil, cinnamon, cumin, smoked paprika, and salt on parchment-lined baking sheet.
- 4
Roast for 30 minutes until tender and browned at edges, stirring halfway through.
- 5
Meanwhile, blend tahini, water, lemon juice, maple syrup, garlic powder, cayenne pepper, and salt until emulsified and smooth.
- 6
Remove kale leaves from stems, rinse well, and drain thoroughly.
- 7
Slice kale into thin strips.
- 8
Divide kale between four bowls.
- 9
Slice apple into quarters, remove core, then slice thinly.
- 10
Add apple slices to each bowl.
- 11
Top each bowl with pepitas, pecans, and cranberries.
- 12
Cool roasted potatoes 5 minutes, then divide among bowls.
- 13
Pour dressing into separate containers to add at serving time.
Tips
Massage kale with a small amount of dressing or lemon juice before serving to soften the leaves and reduce bitterness.
Store roasted potatoes, raw kale, apple, nuts, and dressing separately to maintain crisp texture up to five days.
Good to Know
Keep roasted potatoes, kale, apple, nuts, cranberries, and dressing in separate airtight containers in refrigerator up to five days. Assemble individual servings just before eating to prevent sogginess.
Roast sweet potatoes up to three days ahead. Prepare kale, slice apple, and toast nuts one day ahead. Dressing keeps five days. Assemble no more than two hours before serving.
Divide components among four bowls and pour dressing tableside, or toss all together immediately before eating. Serve at room temperature or chilled.
Common Mistakes
Do not skip draining kale thoroughly to avoid watery salad.
Do not slice apple more than two hours ahead to prevent browning.
Do not add dressing to assembled salad more than two hours ahead to prevent wilting.
Substitutions
FAQ
Can I make this salad vegan?
Yes, it is already vegan. Replace maple syrup with agave if avoiding processed sweeteners. All spices, vegetables, nuts, seeds, and tahini dressing are plant-based.
What if I don't have tahini?
Use almond butter, sunflower seed butter, or peanut butter at one-to-one ratio. Whisk with water, lemon juice, and maple syrup. The flavor will shift slightly but remain creamy and tangy.
How long does this keep in the refrigerator?
Unassembled components keep five days. Once assembled with wet dressing, consume within two hours for best texture. Keep dressing separate if storing for multiple days.