Print

Roasted Sweet Potato Kale Salad with Lemon Tahini Vinaigrette

A vibrant bowl of roasted sweet potato kale salad topped with pumpkin seeds and a creamy dressing.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty and nutrient-dense fall salad featuring roasted sweet potatoes and kale, tossed in a bright lemon tahini dressing. Perfect for a healthy lunch or light dinner.

Ingredients

Scale
  • 1 large sweet potato, peeled and cubed
  • 1 bunch kale, stems removed and chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup tahini
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon water, or more as needed
  • 1 clove garlic, minced
  • 1/4 cup pumpkin seeds (pepitas)
  • Optional: grilled chicken, chickpeas, or quinoa for added protein

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. On a baking sheet, toss the cubed sweet potato with 1 tablespoon of olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and slightly caramelized.
  3. While the sweet potatoes roast, place the chopped kale in a large bowl. Drizzle with the remaining 1 tablespoon of olive oil and a pinch of salt. Massage the kale with your hands for 1-2 minutes until it softens.
  4. In a small bowl, whisk together the tahini, lemon juice, water, minced garlic, and a pinch of salt until smooth and creamy. Add more water, a teaspoon at a time, if needed to reach your desired consistency.
  5. Once the sweet potatoes are roasted, add them to the bowl with the massaged kale.
  6. Pour the lemon tahini vinaigrette over the salad and toss to combine.
  7. Top with pumpkin seeds and any optional protein add-ins.

Notes

  • For meal prep, store the dressing separately and toss just before serving to prevent the kale from wilting.
  • Roast extra sweet potatoes for quick additions to other meals.
  • You can substitute butternut squash for sweet potato.

Nutrition

Find it online: https://delishcraze.com/roasted-sweet-potato-kale-salad/