Sweet Potato Salad with Kale and Tahini Dressing

Sweet Potato Salad with Kale and Tahini Dressing is a hearty, nourishing, and flavor-packed dish that proves salads can be both satisfying and comforting. Roasted sweet potatoes bring natural sweetness and warmth, while fresh kale adds texture and earthy depth. Everything is tied together with a creamy, nutty tahini dressing that adds richness without heaviness.

Inspired by Middle Eastern and Mediterranean flavors, this salad is perfect for those who want a wholesome, plant-forward meal that still feels indulgent. It works beautifully as a main dish, a side, or a make-ahead meal for busy weeks.

Why I Love This Recipe

I love this recipe because it’s deeply nourishing and incredibly satisfying. The contrast between warm roasted sweet potatoes and fresh kale is comforting yet fresh, and the tahini dressing makes everything taste rich and balanced. It’s one of those salads that feels like a complete meal.

Why This Is a Must-Try Dish

• Hearty and filling, not just a side salad
• Packed with nutrients and plant-based protein
• Naturally vegan and gluten-free
• Perfect for meal prep
• Rich, creamy flavor without dairy

Preparation Time, Cooking Time & Servings

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4 servings

Nutritional Information

• Calories: 320–360 kcal
• Course: Salad / Main / Side
• Cuisine: Mediterranean / Middle Eastern-inspired

Ingredients

For the Salad

• 2 large sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• 4 cups kale, stems removed and chopped
• ¼ cup red onion, thinly sliced
• ¼ cup roasted chickpeas or cooked chickpeas (optional)
• 2 tablespoons toasted sesame seeds or pumpkin seeds

For the Tahini Dressing

• ¼ cup tahini
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 2–4 tablespoons warm water (to thin)
• Salt, to taste

Cooking Directions

1. Roast sweet potatoes until tender.
2. Massage kale to soften.
3. Whisk tahini dressing until creamy.
4. Toss everything together and serve.

Step-by-Step Preparation Method

1. Roast Sweet Potatoes:
   Preheat oven to 200°C (400°F). Toss sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, turning once, until tender and caramelized.
2. Prepare Kale:
   Place chopped kale in a large bowl. Massage with a pinch of salt for 1–2 minutes until softened.
3. Make Tahini Dressing:
   In a bowl, whisk tahini, lemon juice, olive oil, garlic, and salt. Gradually add warm water until smooth and pourable.
4. Assemble Salad:
   Add roasted sweet potatoes, red onion, and chickpeas to the kale.
5. Dress and Finish:
   Drizzle dressing over salad and toss gently. Sprinkle with seeds before serving.

How to Serve

• Serve warm or at room temperature
• As a main dish with crusty bread
• As a side with grilled vegetables or protein
• Perfect for lunch bowls or potlucks

Recipe Tips

• Massage kale well to remove bitterness.
• Roast sweet potatoes until lightly caramelized for best flavor.
• Adjust dressing thickness to your preference.
• Add dressing just before serving for freshest texture.

Variations

Protein-Packed Version

Add grilled chicken, tofu, or lentils.

Spicy Twist

Add chili flakes or harissa to the dressing.

Autumn Version

Add dried cranberries or pomegranate seeds.

Nutty Crunch

Add toasted almonds or walnuts.

Greens Swap

Use spinach or arugula instead of kale.

Freezing and Storage Time

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing

• Freezing is not recommended due to texture changes.

Special Equipment Needed

• Baking sheet
• Parchment paper
• Large mixing bowl
• Small whisking bowl
• Knife and cutting board

Conclusion

Sweet Potato Salad with Kale and Tahini Dressing is a wholesome, satisfying dish that delivers bold flavor, creamy texture, and nourishing ingredients in every bite. Perfect for everyday meals or special gatherings, this salad proves that healthy food can be just as comforting and crave-worthy. Once you try it, it’s sure to become a staple in your kitchen.

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Sweet Potato Salad with Kale and Tahini Dressing

Author: Anna Williams Courses: Salads

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Servings: 4 Calories: 360 kcal

Description

Sweet Potato Salad with Kale and Tahini Dressing is a hearty, nourishing, and flavor-packed dish that proves salads can be both satisfying and comforting. Roasted sweet potatoes bring natural sweetness and warmth, while fresh kale adds texture and earthy depth. Everything is tied together with a creamy, nutty tahini dressing that adds richness without heaviness.

Ingredients

Scale

1/2x 1x 2x 3x

For the Salad

• 2 large sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• 4 cups kale, stems removed and chopped
• ¼ cup red onion, thinly sliced
• ¼ cup roasted chickpeas or cooked chickpeas (optional)
• 2 tablespoons toasted sesame seeds or pumpkin seeds

For the Tahini Dressing

• ¼ cup tahini
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 2 tablespoons 2–4 warm water (to thin)
• Salt, to taste

Instructions

1. Roast Sweet Potatoes: Preheat oven to 200°C (400°F). Toss sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, turning once, until tender and caramelized.
2. Prepare Kale: Place chopped kale in a large bowl. Massage with a pinch of salt for 1–2 minutes until softened.
3. Make Tahini Dressing: In a bowl, whisk tahini, lemon juice, olive oil, garlic, and salt. Gradually add warm water until smooth and pourable.
4. Assemble Salad: Add roasted sweet potatoes, red onion, and chickpeas to the kale.
5. Dress and Finish: Drizzle dressing over salad and toss gently. Sprinkle with seeds before serving.

Keywords: Sweet Potato Salad with Kale and Tahini Dressing