Kale Sweet Potato Salad Tahini Dressing (Print View)
A vibrant, nutrient-packed salad combines roasted sweet potatoes, hearty kale, and a creamy tahini dressing. Perfect healthy lunch or side.
# What You'll Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
02 - 1 large bunch kale (about 7 oz), stems removed and leaves chopped
03 - 1 small red onion, thinly sliced
04 - 1/4 cup fresh parsley, chopped
→ Dressing
05 - 1/4 cup tahini
06 - 2 tablespoons freshly squeezed lemon juice
07 - 1 tablespoon maple syrup
08 - 1 tablespoon olive oil
09 - 1 small garlic clove, minced
10 - 2-3 tablespoons water, to thin as needed
11 - Salt and black pepper to taste
→ Toppings
12 - 1/4 cup pumpkin seeds, toasted
13 - 1/4 cup dried cranberries
# How to Make:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss 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 - Place chopped kale in a large bowl. Drizzle with a small amount of olive oil and a pinch of salt. Massage with hands for 2-3 minutes until leaves darken and soften.
04 - Whisk together tahini, lemon juice, maple syrup, olive oil, minced garlic, and 2 tablespoons water. Add more water as needed until dressing is smooth and pourable. Season with salt and pepper to taste.
05 - Add roasted sweet potatoes, sliced red onion, and parsley to the massaged kale. Drizzle with tahini dressing and toss gently to combine.
06 - Sprinkle pumpkin seeds and dried cranberries over the salad just before serving.
# Expert Suggestions:
01 -
- It's surprisingly hearty and filling, making you feel great without weighing you down.
- The combination of sweet, earthy, and tangy flavors is absolutely addictive and makes healthy eating a joy.
02 -
- Never skip massaging the kale; it transforms tough greens into tender, flavorful bites that readily absorb the dressing.
- Always use freshly squeezed lemon juice for the dressing; bottled lemon juice just doesn't deliver the same vibrant, essential tang.
03 -
- Make a double batch of the tahini dressing; it's fantastic on grain bowls, roasted vegetables, or as a dip for fresh crudités throughout the week.
- To prep ahead, roast the sweet potatoes and make the dressing separately. Store them, along with the un-massaged kale, in airtight containers and assemble just before serving to maintain freshness and texture.