Salads and Vegetables
Harvest Kale and Roasted Sweet Potato Salad Recipe
A vibrant celebration of autumn textures featuring tender massaged Tuscan kale and caramelized roasted sweet potatoes. Finished with a creamy tahini-maple drizzle and crunchy toasted pepitas, this salad is a hearty centerpiece for any seasonal table.
- Prep
- 20 min
- Cook
- 30 min
- Serves
- 4
- Level
- Easy
- Per serving
- 485 kcal
Method
Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with 2 tablespoons of olive oil and a pinch of salt on a large baking sheet. Roast for 25-30 minutes, turning once halfway through, until the edges are golden brown and the centers are tender.
While the potatoes roast, place the shredded kale in a large mixing bowl. Drizzle with 1 tablespoon of olive oil and a pinch of salt. Use your hands to firmly massage the kale for 2-3 minutes until the leaves become dark green, soft, and reduced in volume.
In a dry skillet over medium heat, toast the pumpkin seeds for 3-5 minutes until they begin to pop and smell nutty. Set aside to cool.
Prepare the dressing by whisking together the tahini, lemon juice, maple syrup, red pepper flakes, and the remaining tablespoon of olive oil. If the dressing is too thick, add warm water one teaspoon at a time until it reaches a pourable consistency.
Add the roasted sweet potatoes to the bowl with the kale. Pour the dressing over the top and toss gently to coat.
Transfer to a serving platter and garnish generously with the toasted pumpkin seeds and pomegranate arils. Serve warm or at room temperature.
Notes
Massaging the kale is the most important step; it breaks down the tough cellulose structure and makes it much more palatable.
For a dairy-inclusive variation, add 100g of crumbled goat cheese or feta for a creamy, salty contrast.
Ensure your tahini is well-stirred and at room temperature to prevent the dressing from seizing.
This salad keeps well in the fridge for up to 24 hours because kale is hearty enough not to wilt immediately under dressing.
