Roasted Sweet Potato and Kale Salad with Maple-Tahini Dressing
This hearty, layered salad pairs smoky roasted sweet potatoes with a rich, creamy maple-tahini dressing that coats every leaf. Massaging the kale ensures a tender, flavor-soaked base, while dried tart cherries, creamy avocado, and toasted pepitas deliver the ideal contrast of sweet, salty, and crunch.
- Total Time45 minutes
- Yield1 large salad (serves 4) 1x
Ingredients
Scale
Roasted Sweet Potatoes
- 1 ½ pounds sweet potatoes (about 2 large), scrubbed and cut into ½-inch cubes
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Maple-Tahini Dressing
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons tahini
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1 small garlic clove, finely grated
- ¼ teaspoon kosher salt
Salad Assembly
- 1 large bunch curly kale, stemmed and torn into bite-size pieces (about 7 cups)
- 1 large avocado, pitted and diced
- ½ cup dried tart cherries
- ⅓ cup crumbled goat cheese or feta cheese
- ⅓ cup roasted unsalted pepitas
Instructions
- Roast the sweet potatoes: Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper. In a large bowl, toss the cubed sweet potatoes with the olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated. Spread them in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, tossing halfway through, until fork-tender and caramelized at the edges. Set aside to cool slightly.
- Mix the dressing: While the sweet potatoes roast, combine the olive oil, tahini, apple cider vinegar, maple syrup, Dijon mustard, grated garlic, and salt in a small bowl or liquid measuring cup. Whisk vigorously until the dressing is smooth, creamy, and emulsified.
- Massage the kale: Place the torn kale leaves in a large serving bowl. Pour about half of the maple-tahini dressing over the greens. Using clean hands, aggressively massage the dressing into the kale for 1 to 2 minutes, until the leaves darken in color, shrink in volume, and feel noticeably softer.
- Assemble and serve: Add the slightly cooled sweet potatoes, diced avocado, dried cherries, goat cheese, and toasted pepitas to the bowl with the massaged kale. Drizzle with the remaining dressing and toss gently to combine without mashing the avocado. Serve immediately.
Notes
- Why it works: Swapping the traditional fresh cherries for dried tart cherries allows you to make this salad year-round, and their concentrated, chewy sweetness stands up much better to the sturdy kale and smoky potatoes.
- Make-ahead friendly: Kale is incredibly resilient. You can massage the greens with the dressing up to 2 days in advance and keep them in the fridge. Hold off on adding the roasted sweet potatoes, avocado, and crunchy toppings until just before serving.
Nutrition (per serving — estimates)
Calories: 660 | Total Carbs: 65g (Fiber: 12g, Sugar: 24g) | Fat: 39g (Saturated: 8g) | Protein: 12g
Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: About 2 ½ cups
- Calories: 660
- Sugar: 24g
- Fat: 39g
- Saturated Fat: 8g
- Carbohydrates: 65g
- Fiber: 12g
- Protein: 12g