Experience a burst of wholesome flavors with our Roasted Sweet Potato and Kale Salad. This vibrant dish features tender, caramelized sweet potatoes roasted to perfection, paired with crisp, nutrient-rich kale. Tossed with a tangy lemon vinaigrette and topped with crunchy pumpkin seeds and dried cranberries, this salad offers a delightful combination of sweet, savory, and tangy notes. Perfect as a light lunch or a side dish, it’s a nutritious and satisfying choice for any meal.
Vegan
Roasted Sweet Potato & Kale Salad
Experience a burst of wholesome flavors with our Roasted Sweet Potato and Kale Salad.
About this recipe
Method
20 min prep · 30 min cook
Preheat the oven to 425°F (220°C).
On a baking sheet, toss the sweet potatoes with olive oil, smoked paprika, salt, and pepper.
Roast the sweet potatoes in the preheated oven for 25-30 minutes or until tender and slightly caramelized, stirring halfway through.
While the sweet potatoes are roasting, prepare the kale by placing it in a large bowl. Massage the kale with a bit of olive oil until the leaves start to soften and wilt.
For the dressing, whisk together tahini, lemon juice, minced garlic, and water in a bowl. Season with salt and pepper to taste. Adjust the consistency with water, as needed.
Add the roasted sweet potatoes to the bowl with the kale. Drizzle the tahini dressing over the salad and toss to coat everything evenly.
If using, sprinkle chopped roasted almonds over the top.
Serve the salad warm or at room temperature.
Courses: Dinner, Lunch, None
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