Description
A vibrant and hearty Sweet Potato Kale Salad featuring roasted sweet potatoes, crispy chickpeas, fresh kale, and a creamy tahini dressing—perfect as a wholesome side or satisfying main.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons extra virgin olive oil
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
- 1 (14 ounce) can chickpeas, drained and rinsed
- 1 bunch kale, de-stemmed and chopped
- 1 avocado, sliced
- 1/2 cup pomegranate arils
- 1/4 cup toasted pumpkin seeds
- 1/4 cup crumbled feta cheese (optional)
- For the dressing:
- 1/4 cup tahini
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup or honey
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 1 clove garlic, grated
- Salt and black pepper, to taste
- 2–4 tablespoons water, to thin
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- On the baking sheet, toss the sweet potatoes with 1 tablespoon olive oil, paprika, cayenne (if using), salt, and pepper. Spread in an even layer and roast for 20 minutes.
- Add the chickpeas to the baking sheet with the remaining 1 tablespoon olive oil, season with salt and pepper, and toss to combine. Roast for another 20 minutes, until sweet potatoes are tender and chickpeas are crispy.
- While the vegetables roast, make the dressing: in a bowl, whisk together tahini, apple cider vinegar, maple syrup (or honey), Dijon, lemon juice, garlic, salt, and pepper. Thin with water to desired consistency.
- Add the chopped kale to a large bowl. Massage the kale with a bit of olive oil and a pinch of salt until tender, about 2-3 minutes.
- Toss the roasted sweet potatoes and chickpeas with the kale. Drizzle with dressing and toss again to coat.
- Top the salad with sliced avocado, pomegranate arils, pumpkin seeds, and feta (if using). Serve warm or at room temperature.
Notes
- You can prepare the dressing and roasted components in advance for easy meal prep.
- For a vegan version, omit the feta cheese or use a plant-based alternative.
- The salad keeps well in the fridge for up to 3 days, though avocado is best added fresh.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 370mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 5mg
