California Roasted Sweet Potato Kale Salad
User Reviews
5
California Roasted Sweet Potato Kale Salad
Description
This salad begins with cubed sweet potatoes coated in olive oil and roasted until tender and lightly caramelized to bring out their natural sweetness. Meanwhile, a dressing is whisked together using tahini, garlic powder, fresh lemon juice, pure maple syrup, Dijon mustard, salt, black pepper, and warm water to achieve a creamy, pourable consistency. The chopped kale is tossed with the dressing and massaged to tenderize the leaves and enhance flavor absorption.
Dried cranberries add a chewy sweetness, avocado provides creamy richness, and wasabi peas contribute a crunchy, spicy bite. Separately, pistachios are roasted with maple syrup, cayenne pepper, and sea salt to create sweet and spicy nuts that top the salad, giving an extra layer of texture and piquancy.
The combination results in a salad with multiple textures: tender roasted sweet potato, soft kale, creamy avocado, chewy dried fruit, and crunchy nuts and peas. This dish is suitable as a main or side salad, offering a balance of sweet, spicy, tart, and earthy flavors. It can be made vegetarian, paleo, or gluten-free by adapting ingredients as noted.
Allowing the kale to marinate in the dressing for at least 15 minutes helps soften the greens and meld the flavors.
Ingredients
- For the dressing:
- ¼ cup tahini
- ½ teaspoon garlic powder
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon pure maple syrup
- ½ teaspoon Dijon mustard
- ½ teaspoon salt plus more to taste
- black pepper lots of freshly ground
- 2-3 tablespoons water warm; to thin the dressing
- FOR THE SALAD:
- 1 tablespoon olive oil
- 1 sweet potato medium to large, cut into 1/2 inch cubes or 2 cups cubed
- 1 kale Tuscan, stems removed, very finely chopped or 8-10 cups chopped kale
- ½ cup dried cranberries
- 1 avocado sliced or diced
- ½ cup wasabi peas or roasted salted chickpeas, for crunch
- For the sweet and spicy pistachios:
- ½ cup pistachios shelled, roasted
- 1 tablespoon pure maple syrup
- ¼ teaspoon cayenne pepper
- sea salt sprinkle
Instructions
- Preheat your oven to 375 degrees F. Line a large baking sheet with parchment paper. Add cubed sweet potatoes onto the pan and drizzle with olive oil; toss well to coat the sweet potatoes in oil. Bake for 25-30 minutes or until tender, flipping halfway through.
- In a medium bowl, whisk together the ingredients for the dressing: tahini, garlic powder, fresh lemon juice, pure maple syrup, dijon mustard, salt, pepper and water. I like to start with 2 tablespoons of water, but you may need 3 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.
- Add the finely chopped kale to a large bowl and pour the dressing over. Use a tongs to coat the kale with the dressing; you REALLY want to get it mixed well so toss together for a few minutes to help breakdown the kale. Allow the dressing to sit with the kale for 15 minutes or longer to help the kale marinate with the dressing. Add in your roasted sweet potato cubes, cranberries, avocado and wasabi peas or roasted chickpeas. Give the salad a gentle toss to combine.
- Finally make your sweet and spicy pistachios: place pistachio in a skillet over medium heat. Toast nutes for 4-6 minutes, stirring frequently until they turn just slightly golden then turn off heat and immediately add in maple syrup, cayenne pepper and sea salt. Stir for 15 more seconds to coat pistachios, then transfer to a piece of parchment paper to cool for a few minutes. Pistachios may stick together so try to spread them in an even layer when they are cooling. Slightly chop once they’re a little cool and place them on the salad. Enjoy! Salad keeps well for 3-4 days. Serves 4-6
Notes
- Add cooked chopped chicken breast or bacon to make the salad more filling.
- For a vegetarian protein option, add 1 cup cooked quinoa.
- Omit wasabi peas to keep the salad paleo; verify gluten-free status of wasabi peas or substitute with a different crunchy element.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Serving | 1serving (based on 6) | |
| Calories | 330cal | 17% |
| Carbohydrates | 40.1g | 13% |
| Protein | 9g | 18% |
| Fat | 18.3g | 28% |
| Saturated Fat | 2.6g | 13% |
| Fiber | 9.3g | 37% |
| Sugar | 14.6g | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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