Roasted Sweet Potato and Kale Salad with Tahini Drizzle
This heavenly salad combines spiced, caramelized sweet potatoes with a crisp creamy dressing-massaged kale. 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!
Servings: 4
Calories: 528kcal
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
Notes
Common Questions:
Should I peel the sweet potatoes?
I personally don't - I just wash them well and cut off any parts that look not so good. The skins have lots of fiber. If you don't like the skins you can peel them
Can I make this 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 beforeharnd, but I would assemble everything close to when you will enjoy it.
Nutrition
Calories: 528kcal | Carbohydrates: 45g | Protein: 9g | Fat: 38g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 23g | Trans Fat: 0.003g | Sodium: 92mg | Potassium: 955mg | Fiber: 11g | Sugar: 15g | Vitamin A: 19062IU | Vitamin C: 38mg | Calcium: 171mg | Iron: 3mg