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Sweet Potato Kale Salad

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This Sweet Potato Kale Salad is a wholesome, hearty, and flavorful dish with roasted sweet potatoes, maple-candied pecans, dried cranberries, and creamy feta, all tossed in a luscious tahini maple dressing. Perfect for meal prep, cozy weeknight dinners, or as a vibrant holiday side.

Ingredients

  • 2 medium sweet potatoes, peeled and cut into ½-inch cubes
  • 2 tbsp neutral oil (canola or vegetable)
  • 1 tsp garlic powder
  • 6 cups kale, stems removed and leaves chopped
  • 3 tbsp maple syrup (divided)
  • 1 cup pecans
  • ½ tsp cinnamon
  • ½ cup dried cranberries
  • ½ cup feta cheese (or goat cheese)
  • ¼ cup tahini
  • 2 tbsp apple cider vinegar
  • 1 clove garlic, minced
  • Salt and pepper, to taste
  • Water, as needed (to adjust dressing consistency)

Instructions

  1. Preheat oven to 400°F (200°C). Toss sweet potatoes with neutral oil, garlic powder, salt, and pepper; spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and caramelized.
  2. For candied pecans: Toast pecans in a skillet over medium heat, add 2 tbsp maple syrup and cinnamon, stir until coated, then cool on parchment.
  3. Massage kale with a drizzle of oil and a pinch of salt for 2–3 minutes until softened.
  4. Make dressing: Whisk tahini, 1 tbsp maple syrup, apple cider vinegar, garlic, salt, and pepper. Add water until creamy but pourable.
  5. Assemble salad: Combine kale, sweet potatoes, cranberries, pecans, and feta. Drizzle with dressing and toss to coat.

Notes

  • Swap cranberries for dried cherries or figs for variation.
  • Add roasted chickpeas for extra protein.
  • Use blue cheese instead of feta for a bolder flavor.
  • Keep pecans separate until serving to maintain crunch.
  • Salad keeps up to 3 days in the fridge; kale stays crisp even with dressing.

Nutrition

Find it online: https://recipesbyliza.com/sweet-potato-kale-salad/