Roasted Sweet Potato & Kale Salad with Tahini-Maple Dressing
Roasted Sweet Potato & Kale Salad with Tahini-Maple Dressing
Ingredients
For the Roasted Sweet Potatoes
- 2 sweet potatoes, medium, peeled and diced into 3/4-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Tahini-Maple Dressing
- 1/4 cup tahini
- 2 tablespoons maple syrup
- 2 tablespoons lemon juice, freshly squeezed
- 3 tablespoons water, or as needed
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Salad Assembly
- 6 cups kale, chopped, tough stems removed
- 1/2 cup pomegranate seeds
- 1/4 cup red onion, thinly sliced
- 1/4 cup pecans, toasted and chopped (optional)
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, combine the diced sweet potatoes, olive oil, smoked paprika, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss thoroughly until the sweet potatoes are evenly coated.
⏱️ 5 min
- 3
Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping them halfway through, until they are tender, lightly caramelized, and slightly crispy. Remove from oven and let cool slightly.
⏱️ 30 min•🌡️ 400
- 4
While the sweet potatoes are roasting, prepare the tahini-maple dressing. In a small bowl, whisk together the tahini, maple syrup, lemon juice, 3 tablespoons water, minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk until the dressing is smooth and creamy. If the dressing is too thick, add more water, 1 tablespoon at a time, until your desired consistency is reached.
⏱️ 10 min
- 5
In a large salad bowl, add the chopped kale. Drizzle about half of the prepared tahini-maple dressing over the kale. Using your clean hands, gently massage the dressing into the kale for 1-2 minutes. This process helps to break down the kale's tough fibers, making it more tender and easier to digest.
⏱️ 2 min
- 6
Add the slightly cooled roasted sweet potatoes, pomegranate seeds, thinly sliced red onion, and toasted pecans (if using) to the bowl with the massaged kale.
⏱️ 3 min
- 7
Drizzle with the remaining tahini-maple dressing (or to your taste preference) and gently toss all the ingredients together until well combined. Serve immediately or chill for later enjoyment.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Sweet Potato & Kale Salad with Tahini-Maple Dressing
Ingredients
For the Roasted Sweet Potatoes
- 2 sweet potatoes, medium, peeled and diced into 3/4-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Tahini-Maple Dressing
- 1/4 cup tahini
- 2 tablespoons maple syrup
- 2 tablespoons lemon juice, freshly squeezed
- 3 tablespoons water, or as needed
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Salad Assembly
- 6 cups kale, chopped, tough stems removed
- 1/2 cup pomegranate seeds
- 1/4 cup red onion, thinly sliced
- 1/4 cup pecans, toasted and chopped (optional)
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, combine the diced sweet potatoes, olive oil, smoked paprika, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss thoroughly until the sweet potatoes are evenly coated.
⏱️ 5 min - 3
Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping them halfway through, until they are tender, lightly caramelized, and slightly crispy. Remove from oven and let cool slightly.
⏱️ 30 min•🌡️ 400 - 4
While the sweet potatoes are roasting, prepare the tahini-maple dressing. In a small bowl, whisk together the tahini, maple syrup, lemon juice, 3 tablespoons water, minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk until the dressing is smooth and creamy. If the dressing is too thick, add more water, 1 tablespoon at a time, until your desired consistency is reached.
⏱️ 10 min - 5
In a large salad bowl, add the chopped kale. Drizzle about half of the prepared tahini-maple dressing over the kale. Using your clean hands, gently massage the dressing into the kale for 1-2 minutes. This process helps to break down the kale's tough fibers, making it more tender and easier to digest.
⏱️ 2 min - 6
Add the slightly cooled roasted sweet potatoes, pomegranate seeds, thinly sliced red onion, and toasted pecans (if using) to the bowl with the massaged kale.
⏱️ 3 min - 7
Drizzle with the remaining tahini-maple dressing (or to your taste preference) and gently toss all the ingredients together until well combined. Serve immediately or chill for later enjoyment.
⏱️ 2 min