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
- 1
Preheat the oven to 425°F (220°C).
- 2
On a baking sheet, toss the sweet potatoes with olive oil, smoked paprika, salt, and pepper.
- 3
Roast the sweet potatoes in the preheated oven for 25-30 minutes or until tender and slightly caramelized, stirring halfway through.
- 4
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.
- 5
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.
- 6
Add the roasted sweet potatoes to the bowl with the kale. Drizzle the tahini dressing over the salad and toss to coat everything evenly.
- 7
If using, sprinkle chopped roasted almonds over the top.
- 8
Serve the salad warm or at room temperature.
Courses: Dinner, Lunch, None
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