Roasted Sweet Potato Kale Salad

Gorgeous roasted sweet potato kale salad with dried cranberries, avocado, sliced almonds and a creamy garlic tahini dressing. This vegan sweet potato kale salad is bursting with flavor and easy to customize with additional protein! The perfect veggie-packed lunch or dinner.

PREP TIME: 30 mins

COOK TIME: 30 mins

TOTAL TIME: 1 hour

Ingredients

For the dressing:

• ¼ cup tahini

• ½ teaspoon garlic powder

• 2 tablespoons freshly squeezed lemon juice

• 1/2 teaspoon dijon mustard

• ½ teaspoon salt, plus more to taste

• Lots of freshly ground black pepper

• 2-3 tablespoons warm water, to thin the dressing

• For the salad:

• 1 tablespoon olive oil

• 1 medium to large sweet potato, cut into ½ inch cubes (or 2 cups cubed sweet potato)

• 1 bunch of Tuscan kale, stems removed and very finely chopped (or 8-10 cups chopped kale)

• 1/2 cup dried cranberries

• 1 avocado, sliced or diced

• 1/2 cup sliced almonds

Recipe Notes

Feel free to make this salad heartier by adding chopped chicken breast or shrimp.

For a vegetarian hearty salad option, feel free to add in 1 cup cooked quinoa.

Instructions

1. Preheat your oven or air fryer to approximately 375 degrees F. Lightly oil and season sweet potatoes with cajun (go easy as its hot) and paprika. Toss well and bake for 20-25 minutes or until tender, flipping halfway through.

2. In a medium bowl, whisk together the ingredients for the dressing: tahini, garlic powder, fresh lemon juice, dijon mustard, salt, pepper and water. I like to start with 2 tablespoons of water, but you may need 3 or so total tablespoons to achieve a creamy dressing that is easily pourable. You’ll want to be able to coat all of the kale nicely so a thinner dressing is better. Set dressing aside.

3. Add the finely chopped kale to a large bowl and pour the dressing over. Mix/massage well for a few minutes to help breakdown the kale. Allow to sit refrigerated for 15 minutes or longer to help the kale marinate with the dressing. Add in your roasted sweet potato cubes, cranberries, avocado and sliced almonds. Give the salad a gentle toss to combine.