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Kale Sweet Potato Salad

Roasted Sweet Potato Kale Salad Recipe

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 as a side
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1 large bunch curly or lacinato kale
  • 2 medium sweet potatoes (about 1 1/2 lb / 680g), peeled and cubed
  • 3 tbsp olive oil, divided
  • 1/4 tsp kosher salt, plus more for kale
  • Black pepper
  • 3 tbsp tahini, well-stirred
  • 2 tbsp maple syrup
  • 2 tbsp lemon juice
  • 1 small garlic clove, grated
  • 2 tbsp water
  • 3 tbsp toasted pepitas

Method
 

  1. Preheat oven to 400°F (200°C). Toss sweet potatoes with 2 tbsp olive oil, 1/4 tsp salt, and pepper. Roast on a lined sheet pan for 25 to 30 minutes, flipping once, until deeply golden and tender.
  2. While they roast, strip kale leaves from stems, tear into pieces, and massage in a bowl with a drizzle of oil and a pinch of salt until softened and darker, about 1 to 2 minutes.
  3. Whisk together tahini, maple syrup, lemon juice, grated garlic, the remaining 1 tbsp olive oil, and 2 tbsp water until smooth. Add a little more water if the dressing is too thick to pour.
  4. Let the roasted sweet potatoes cool for 5 minutes, then add to the kale along with the dressing. Toss to coat, scatter the pepitas over the top, and serve.

Notes

Massaging the kale is non-negotiable; it turns the leaves from tough to supple and slightly sweet. If you plan to eat this over a few days, store the dressing separately and toss each serving just before you sit down.