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Kale & Sweet Potato Salad

featured in Protein-Packed Salads

This kale sweet potato salad is a nutritious and tasty option for a light lunch or dinner, with a variety of textures and flavors from roasted sweet potatoes, crunchy almonds, and tangy vinaigrette.

Rachel Gaewski
Tasty Team
May 14, 2023
94% would make again
Kale & Sweet Potato Salad

Inspired by marthastewart.com

Ingredients

for 4 servings

  • 1 ½ cups diced sweet potatoes (300 g)
  • ½ teaspoon garlic powder
  • 2 teaspoons paprika
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • olive oil, to taste
  • ½ cup pumpkin seeds (65 g)
  • 2 teaspoons chili powder
  • 2 tablespoons maple syrup, divided
  • ½ cup tahini (110 g)
  • 1 ½ tablespoons lemon juice
  • 3 tablespoons water
  • 1 bunch kale, stemmed and torn into large pieces
  • 3 cups cooked quinoa (510 g)
  • ½ cup finely diced red onion (75 g)

Nutrition Info

  • Calories 765
  • Fat 29g
  • Carbs 103g
  • Fiber 12g
  • Sugar 9g
  • Protein 24g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 375°F (190°C).
  2. Add the sweet potatoes to a baking sheet. Sprinkle with the garlic powder, paprika, salt, and pepper and drizzle with olive oil. Toss until the sweet potato is well-coated in the spices, then spread in an even layer. Bake for 15 minutes, or until tender.
  3. In a small bowl, combine the pumpkin seeds, chili powder, 1 tablespoon maple syrup, and a pinch of salt and mix until well-coated. Spread the pumpkin seeds out on a separate baking sheet in a single layer. Place in the oven with the sweet potatoes and bake for 10 minutes, stirring halfway through, until toasted.
  4. In a liquid measuring cup, combine the tahini, remaining tablespoon of maple syrup, the lemon juice and a pinch each of salt and pepper. Mix well, then add 1 tablespoon of water at a time until your desired consistency is reached.
  5. In a large bowl, drizzle the kale with olive oil. Massage with your hands until the kale is tender and has reduced in volume by about a third.
  6. Add the quinoa, roasted sweet potatoes, red onion, and pumpkin seeds. Drizzle with about half of the tahini dressing and toss well.
  7. Serve with more dressing, if desired.
  8. Enjoy!
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Kale & Sweet Potato Salad

Inspired by marthastewart.com