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Vegetarian Kale & Sweet Potato Salad - Bright, Hearty, and Satisfying

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Sweet potatoes: 2 medium, peeled and cut into 1-inch cubes
  • Kale: 1 large bunch (curly or lacinato), stems removed, leaves chopped
  • Cooked grains (optional): 1 cup cooked quinoa or farro
  • Chickpeas: 1 can (15 oz), drained and rinsed
  • Red onion: 1/4 small, thinly sliced
  • Dried cranberries or chopped dates: 1/3 cup
  • Pepitas or sliced almonds: 1/3 cup, toasted
  • Feta or goat cheese (optional): 1/3 cup, crumbled
  • Olive oil: For roasting and dressing
  • Spices: Smoked paprika, ground cumin, sea salt, black pepper
  • Lemon: 1 large (zest and juice)
  • Tahini: 3 tablespoons
  • Dijon mustard: 1 teaspoon
  • Maple syrup or honey: 1 to 2 teaspoons
  • Garlic: 1 small clove, grated or minced
  • Water: To thin the dressing as needed

Method
 

  1. Heat the oven: Preheat to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.
  2. Season the sweet potatoes: Toss cubes with 1 to 2 tablespoons olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon salt, and a few grinds of pepper.
  3. Roast: Spread evenly and roast 20 to 25 minutes, flipping once, until edges are caramelized and centers are tender.
  4. Crisp the chickpeas (optional but great): Pat chickpeas dry, toss with a drizzle of oil, salt, and paprika. Roast on a separate pan for 15 to 20 minutes until lightly crisp.
  5. Prep the kale: Place chopped kale in a large bowl. Add a small pinch of salt and 1 teaspoon olive oil. Massage with clean hands for 30 to 60 seconds until darker and slightly softened.
  6. Make the dressing: In a jar, combine 3 tablespoons tahini, juice and zest of 1 lemon, 1 teaspoon Dijon, 1 to 2 teaspoons maple syrup or honey, minced garlic, 2 tablespoons olive oil, 1/4 teaspoon salt, and pepper. Whisk, then thin with 1 to 3 tablespoons water until creamy and pourable. Adjust salt and lemon to taste.
  7. Toast the seeds: In a dry skillet over medium heat, toast pepitas or almonds for 2 to 3 minutes until fragrant. Set aside.
  8. Assemble: Add roasted sweet potatoes, chickpeas, red onion, dried fruit, toasted seeds, and cooked grains (if using) to the kale. Drizzle with dressing and toss until well coated.
  9. Finish: Sprinkle with crumbled feta or goat cheese if you like. Taste and adjust with extra lemon, salt, or a touch more syrup for balance.