Looking for a healthy, satisfying salad that’s anything but boring? This Sweet Potato and Kale Salad with Tahini is a perfect blend of warm, roasted sweet potatoes, hearty kale, and a creamy tahini dressing that brings everything together. I love how this salad combines different textures and flavors while packing a serious nutritional punch. It’s filling enough to be a main course but also works beautifully as a side dish.
Ingredients
- 2 medium sweet potatoes, cubed (about 1-inch pieces)
- 1 large bunch fresh kale, stems removed and roughly chopped
- 1/3 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup pumpkin seeds (optional)
- 1/4 cup dried cranberries (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread them evenly on the baking sheet.
- Roast for 25-30 minutes, flipping halfway through, until golden brown and tender.
- While the sweet potatoes roast, prepare the tahini dressing. In a small bowl, whisk together tahini, lemon juice, 1 tablespoon olive oil, minced garlic, and 2-3 tablespoons water until smooth.
- Place the chopped kale in a large bowl. Add a tiny splash of olive oil and massage the leaves gently for about 1 minute to soften them.
- Once the sweet potatoes are done, let them cool for 5 minutes.
- Add the roasted sweet potatoes to the kale, drizzle with tahini dressing, and toss gently to combine.
- Top with pumpkin seeds and dried cranberries if using.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 as a main course, 6 as a side dish
Recipe Notes
- Make sure your sweet potato cubes are roughly the same size for even cooking.
- If your tahini dressing is too thick, add water one tablespoon at a time until you reach your desired consistency.
- This salad can be made ahead – just store the dressing separately and add it right before serving.
- For extra protein, add chickpeas or quinoa.
- The salad keeps well in the fridge for up to 3 days, though the kale might soften slightly.
- To make this salad more seasonal, try adding roasted butternut squash in fall or fresh cherry tomatoes in summer.
Pro tip: Don’t skip massaging the kale – this simple step helps break down the tough fibers and makes it much more enjoyable to eat. Your taste buds will thank you!
Sweet Potato and Kale Salad with Tahini
A healthy, satisfying salad that's anything but boring. This Sweet Potato and Kale Salad with Tahini is a perfect blend of warm, roasted sweet potatoes, hearty kale, and a creamy tahini dressing.
Ingredients
- 2 medium sweet potatoes cubed (about 1-inch pieces)
- 1 large bunch fresh kale stems removed and roughly chopped
- 1/3 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup pumpkin seeds optional
- 1/4 cup dried cranberries optional
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread them evenly on the baking sheet.
- Roast for 25-30 minutes, flipping halfway through, until golden brown and tender.
- While the sweet potatoes roast, prepare the tahini dressing. In a small bowl, whisk together tahini, lemon juice, 1 tablespoon olive oil, minced garlic, and 2-3 tablespoons water until smooth.
- Place the chopped kale in a large bowl. Add a tiny splash of olive oil and massage the leaves gently for about 1 minute to soften them.
- Once the sweet potatoes are done, let them cool for 5 minutes.
- Add the roasted sweet potatoes to the kale, drizzle with tahini dressing, and toss gently to combine.
- Top with pumpkin seeds and dried cranberries if using.
