WHOA. In advance of we get into all the adjectives and descriptives about this salad, permit me just say… YOU Need TO MAKE THIS! Wholly and completely obsessed is basically an understatement.

This salad was encouraged by just one of my go-to consider out places in Chicago and their incredible kale salad. I merely just can’t get enough. It’s built with the most ridiculously great garlic tahini dressing, furthermore there are roasted sweet potatoes, crunchy wasabi peas (or you can sub roasted chickpeas!), sweet cranberries, creamy avocado and my specific touch: sweet and spicy toasted pistachios.

Now, does not this sweet potato kale salad just audio magnificent? Effectively, believe in your woman and make this salad. I crave it all the time. It is best with a hearty protein like hen or salmon, or beautiful on its personal. Reward: it is delectable even immediately after a couple of times in the fridge! Just cannot hold out to hear what you feel.

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What you are going to want to make this sweet potato kale salad

Get all set to slide in like with the textures and flavors in this vegan kale sweet potato salad. From the creamy dressing to the tender sweet potatoes and crunch from pistachios, just about every bite gets far better than the following. Here’s what you are going to need to have to make it:

  • For the dressing: we’re earning a very simple maple tahini dressing with tahini, garlic powder, lemon juice, maple syrup, dijon mustard, salt & pepper.
  • For the salad foundation: you are going to have to have a significant sweet potato & olive oil for roasting, in addition a bunch of kale. We want to use Tuscan kale in this recipe!
  • For the pistachios: I like including some taste to these pistachios by toasting them with maple syrup, cayenne pepper and a bit of sea salt.
  • Additional toppings: end it off with dried cranberries, avocado and yummy wasabi peas for further crunch.

roasted sweet potatoes on a baking sheet

Customize your salad

This roasted sweet potato kale salad is normally vegan, gluten no cost & grain cost-free and paleo helpful, but it is straightforward to personalize with other veggies or pantry staples you may possibly have on-hand, too. Here’s what I can recommend:

  • Combine up the generate. Feel no cost to use butternut squash in put of the sweet potato.
  • Consider a new dressing. If you don’t have tahini, try my feta yogurt dressing or even my greek yogurt ranch. But have confidence in me the tahini dressing is a Video game changer.
  • Include a new sweetness. Chopped dates, raisins, dried cherries and even apple slices are the fantastic swap for the cranberries.
  • Swap the crunch. Out of pistachios and/or wasabi peas? Make sweet & spicy cashews as an alternative, and consider roasted salted chickpeas!
  • Make it paleo. Feel absolutely free to omit the wasabi peas, much too, to preserve the salad paleo.

pouring tahini dressing onto a bowl of kale

Seeking for extra protein?

Feel totally free to add your most loved meat or plant-primarily based proteins to make this sweet potato and kale salad a heartier food! It would be delectable with:

  • Chopped hen breast
  • Chickpeas
  • Quinoa
  • Chopped bacon
  • Shrimp or salmon

kale in a bowl with tahini dressing to make a kale and sweet potato salad

Guidelines for creating salads with kale

Mainly because kale is a lot more dense and sturdy than, say, spinach leaves, you want to treat it a little bit in a different way.

  • Be absolutely sure to chop it really finely so that the bites are not much too large.
  • Include the dressing to the kale by alone very first and toss it all collectively really perfectly. You can even do this with your fingers and “massage” the dressing in so that all of the kale is well coated.
  • Let it marinate! That is appropriate, you will want to let the dressed kale sit for at minimum 15 minutes just before including the other toppings so that it soaks up all of the taste. It would make all the distinction.

vegan sweet potato kale salad in a bowl

How to make this sweet potato kale salad

  1. Roast your sweet potatoes. Drizzle the cubed sweet potato with a very little olive oil and roast it up.
  2. Make the dressing. When the sweet potato is roasting you can whisk together all of the substances for the tahini dressing.
  3. Massage the kale. Incorporate the dressing to your kale and toss it all jointly nicely with my strategies higher than!
  4. Add your toppings. Gently toss in the rest of the substances apart from the pistachios.
  5. Spice up those pistachios. Finally, you’ll toast the pistachios with the maple syrup, cayenne & sea salt until aromatic, allow the great, and incorporate them with the rest of the salad.

up-close shot of a kale and sweet potato salad with avocado and dried cranberries

Make this sweet potato kale salad forward of time

If you are wanting to meal prep this salad or provide it at a later day, truly feel free of charge to chop your kale, roast the sweet potato, blend up your dressing and even make these pistachios forward of time! The kale, dressing and sweet potato cubes can be kept in the fridge whilst everything else can be retained at area temp until finally completely ready to toss with each other and serve.

That being said, the salad can also be tossed with each other forward of time much too if you desire to do this it is wonderful even a handful of days later! I suggest just go away out the avocado until finally all set to provide.

roasted sweet potato kale salad on a plate with avocado

Storing tips

This easy sweet potato kale salad will maintain nicely for about 3-4 days in an airtight container in the fridge.

Far more seasonal salads to try out

Italian Chopped Brussels Sprouts Salad

Heat Brussels Sprouts Salad

Wintertime Butternut Squash Brussels Sprouts Caesar Salad

Cashew Crunch Shredded Brussels Sprouts Salad

Roasted Sweet Potato, Pear & Pomegranate Spinach Salad

I hope you adore this quick California roasted sweet potato kale salad recipe! If you make it be absolutely sure to depart a comment and a score so I know how you preferred it. Get pleasure from, xo!

Recipe by: Evi Madison // SRCooking | Pictures by: Consume Appreciate Eats