Roasted Sweet Potato & Kale Salad with Tahini Drizzle
I’ve been making this roasted sweet potato kale salad for years and it’s one of my all time favorites! The problem with a lot of other salads is lack of flavor and texture. So I set out to make the perfect salad where the sweet potatoes are caramelized and spiced to literal perfection. The tahini drizzle is incredibly easy to make in 5 minutes (no blender needed like other recipes!) Each bite contains a pop of bursting juicy pomegranate seeds with heavenly creamy feta and crunchy toasted nuts. This salad wow’d my salad-skeptic husband and will be sure to impress your family and friends as well!
My younger self would probably be in utter shock to hear about my salad-obsessed-self in my 30’s. I definitely used to think salads were boring – probably because I grew up with the well-known iceberg lettuce + ranch + carrot combo.
But over the last 7 years as a plant-based foodie, I’ve mastered the “art of the perfect salad” (that sounds kind of fancy but it really isn’t).
The sweet potato kale salad is everything you NEED in a salad: a crisp green, a creamy dressing massaged into the greens (this is a necessity a lot of salads MISS), a crunchy component, a savory cheese or fat (like avocado), a burst of sweet, and a roasted veggie.
If I could pop over to your house and make this one for your right now, I totally would, because I want everyone to experience what a good salad is like. Trust me, this one won’t disappoint! I mean, just look at these caramelized sweet potatoes (in the photo below).
Sweet Potato Kale Salad
*See below for more information.
See recipe card for full ingredient list and quantities.
What are the options for non-dairy feta?
For those who eat fully plant-based/vegan, choose a dairy-free feta like Violife or Follow Your Heart. I love both!
What do I need to make the perfect tahini dressing?
It’s pretty simple, actually! You need extra virgin olive oil, a good quality tahini (one that’s drippy/creamy), lemon juice, maple syrup, garlic powder, salt/pepper, and some water to thin it out. No need for a blender! This one whisks up easily in a jar or large mug.
How to Make a Sweet Potato Salad
Roast the Sweet Potatoes
Preheat your oven to 425°F (220°C). Cut your sweet potatoes into cubes of into slices (I personally love them in slices for texture and asthetic).
Toss the sweet potatoes with olive oil, smoked paprika, chili powder, cumin, cinnamon, maple syrup, salt, and pepper. (You can also just mix all of this on the baking sheet so you don’t dirty a bowl – works just as well, in my opinion!)
Spread them on a baking sheet in a single layer. Roast for 20–35 minutes, flipping halfway through, until tender and slightly caramelized. Use a fork to gentle smash some of the sweet potatoes.
Prepare the Tahini Drizzle
In a small jar (or even a large mug), whisk together olive oil, tahini, lemon juice, maple syrup, and garlic. Gradually add water, one tablespoon at a time, until the dressing is smooth and pourable. Season with salt and pepper.
Assemble the Salad & Serve
In a large serving bowl, add the kale and the dressing together. Using your hands, gently massage the dressing to the kale (this will also soften the kale and make it taste really good!) Your hands will get a little messy, but it’s worth it!
Then finish off your salad with the cooked quinoa, roasted sweet potatoes, pomegranate seeds, and toasted almonds. Top with sliced avocado. Serve right away.
Storage suggestions
If you do have leftovers, you can store the salad in an airtight container for up to 1-2 days. Because the kale is dressed, it tends to soften fairly quickly.
Can I make this sweet potato salad ahead of time?
This salad is truly best enjoyed the day you make it. You could consider prepping some of the toppings or chopping the kale, but I would assemble everything close to when you will enjoy it.
What else can I add this salad?
The possibilities are endless!
- Other roasted veggies: caramelized brussel sprouts, roasted broccoli or broccolini, cauliflower and more
- Different nuts: try pistachios, walnuts, pecans, and more
- Other fruits: try out dried fruits like cranberries or cherries, or fresh like blueberries, fresh citrus like orange, or raspberries.
- More protein: crispy air fried tofu, crunchy chickpeas, edamame, garbanzo beans, or whatever other protein you enjoy
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Roasted Sweet Potato and Kale Salad with Tahini Drizzle
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Ingredients
- 2 medium sweet potatoes cubed or sliced into thin wedges
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cinnamon
- 1 tablespoon maple syrup
- Salt and pepper to taste
- 5 cups shredded kale
- 1/2 cup pomegranate seeds or dried cranberries
- 1/4 cup toasted sliced almonds or pumpkin seeds
- 1/4 cup feta choose a df version if vegan
- 1 avocado sliced
Tahini Drizzle
- 1/4 cup extra virgin olive oil
- 1/4 cup high quality tahini*
- 2 tbsp fresh lemon juice
- 1 tbsp maple syrup
- 1/2 tsp garlic powder
- 2-4 tbsp water to adjust consistency
- Salt and pepper to taste
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the diced or sliced sweet potatoes with olive oil, smoked paprika, chili powder, cumin, cinnamon, maple syrup, salt, and pepper. Spread them on a baking sheet in a single layer. Roast for 20–25 minutes, flipping halfway through, until tender and slightly caramelized. Use a fork to gentle smash some of the sweet potatoes.2 medium sweet potatoes, 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/4 teaspoon cinnamon, 1 tablespoon maple syrup, Salt and pepper
- Prepare the Tahini Drizzle: In a small bowl, whisk together olive oil, tahini, lemon juice, maple syrup, and garlic. Gradually add water, one tablespoon at a time, until the dressing is smooth and pourable. Season with salt and pepper.1/4 cup extra virgin olive oil, 1/4 cup high quality tahini*, 2 tbsp fresh lemon juice, 1 tbsp maple syrup, 1/2 tsp garlic powder, 2-4 tbsp water, Salt and pepper to taste
- Assemble the Salad & Serve: In a large serving bowl, add the kale and the dressing together. Using your hands, gently massage the dressing to the kale (this will also soften the kale and make it taste really good!) Your hands will get a little messy, but it's worth it!Then finish off your salad with the roasted sweet potatoes, pomegranate seeds, and toasted almonds. Top with sliced avocado.Serve right away.5 cups shredded kale, 1/2 cup pomegranate seeds, 1/4 cup toasted sliced almonds, 1 avocado
A salad I actually enjoy!! And I don’t usually like salads!