Roasted Sweet Potato and Kale Salad
Warm roasted sweet potatoes, massaged kale, pomegranate, pistachios, and a creamy tahini dressing. Ready in about 30 minutes.
Crispy kale leaves and savory sweet potatoes make this salad perfect for cold weather cooking.
This recipe is courtesy of our friend Dietitian Debbie.
- Roast sweet potatoes at 450F for 25 to 30 minutes for crispy edges, flipping once.
- Massage the kale to soften it so it mixes well with warm potatoes and dressing.
- Whisk tahini with water and lemon to reach the right creamy pourable texture.
Spices
Featured in this Recipe
Preparation Instructions:
Preheat the oven to 450F.
Toss diced sweet potatoes in olive oil and Gateway to the North Seasoning. Spread out evenly on a sheet pan and cook for 25-30 minutes. Flip/rotate potatoes with a spatula halfway through cooking time.
While potatoes are roasting, whisk together your dressing ingredients in a mixing bowl.
Prep your other salad ingredients.
Allow potatoes to cool slightly before tossing everything together in a big mixing bowl.
thespicehouse.com
Frequently Asked Questions
Is this salad vegan?
Yes. The recipe uses plant based ingredients like tahini and maple syrup. Check any preblended seasonings to make sure they do not contain dairy or honey.
How do I massage kale and why is it needed?
Remove thick stems, chop the leaves, add a little oil or lemon, then rub the leaves between your hands for 1 to 2 minutes. Massaging breaks down the fibers so the kale becomes tender and less bitter.
Can I make the roasted sweet potatoes ahead of time?
Yes. Roast potatoes and store in the fridge for 3 to 4 days. Reheat in a 400F oven for 8 to 10 minutes to restore crispiness. Avoid microwaving if you want them crisp.
What are good substitutions for pistachios and pomegranate?
Swap pistachios for chopped almonds, walnuts, or pumpkin seeds. Replace pomegranate seeds with dried cranberries, chopped apple, or fresh orange segments for similar sweetness and texture.
How do I thin or thicken the tahini dressing?
Whisk in water one tablespoon at a time until it pours easily. Add more lemon for acidity or more maple syrup for sweetness. To thicken, use less water or chill the dressing briefly.
How can I make this nut free or allergy friendly?
Replace pistachios with seeds like pumpkin or sunflower. If sesame is an issue, use sunflower seed butter or plain yogurt instead of tahini, depending on dietary needs.
Any tips for roasting sweet potatoes so they do not steam?
Cut potatoes into even pieces and spread them in a single layer with space between pieces. Use high heat, 450F, and flip halfway through to promote browning instead of steaming.
Is this salad vegan?
Yes. The recipe uses plant based ingredients like tahini and maple syrup. Check any preblended seasonings to make sure they do not contain dairy or honey.
How do I massage kale and why is it needed?
Remove thick stems, chop the leaves, add a little oil or lemon, then rub the leaves between your hands for 1 to 2 minutes. Massaging breaks down the fibers so the kale becomes tender and less bitter.
Can I make the roasted sweet potatoes ahead of time?
Yes. Roast potatoes and store in the fridge for 3 to 4 days. Reheat in a 400F oven for 8 to 10 minutes to restore crispiness. Avoid microwaving if you want them crisp.
What are good substitutions for pistachios and pomegranate?
Swap pistachios for chopped almonds, walnuts, or pumpkin seeds. Replace pomegranate seeds with dried cranberries, chopped apple, or fresh orange segments for similar sweetness and texture.
How do I thin or thicken the tahini dressing?
Whisk in water one tablespoon at a time until it pours easily. Add more lemon for acidity or more maple syrup for sweetness. To thicken, use less water or chill the dressing briefly.
How can I make this nut free or allergy friendly?
Replace pistachios with seeds like pumpkin or sunflower. If sesame is an issue, use sunflower seed butter or plain yogurt instead of tahini, depending on dietary needs.
Any tips for roasting sweet potatoes so they do not steam?
Cut potatoes into even pieces and spread them in a single layer with space between pieces. Use high heat, 450F, and flip halfway through to promote browning instead of steaming.
This is very good. The dressing is so good. I thought the lemon wasn’t quite enough acid, but a splash of sherry vinegar really did it right! Make this!