Kale and Sweet Potato Salad

This Kale and Sweet Potato Salad has all the cozy fall flavors.

Kale and Sweet Potato Salad

How do we feel about kale? Do we love it? Do we hate it? It seems to be a pretty divisive vegetable, the poor thing…

If you’re someone who’s easily influenced like me you’ll be delighted to learn that kale is one of the most nutrient-dense foods in existence (enough information to make me to go ahead and buy a massive bag of kale – it’s a nightmare, I’ve been having it for every meal and it never ends). But there’s more. Kale is an incredibly resilient little plant: it thrives on cold weather and it grows wild across different continents.

Its ability to adapt and make the most out of life circumstances is quite remarkable, and something I strive to excel on myself, so we all have a thing or two to learn from kale.

Therefore I’m here to say we should all start supporting kale a little bit more. Fall is a great season to get started on that, salad is the quickest way to a meal, you put the two together, you get the best of both worlds. A version of this kale and sweet potato salad was first spotted on Budget Bytes and it has all the superfoods combined and fall flavors- absolutely fabulous.

Here’s what you’ll need:

Roasted Sweet Potatoes

  • 1 medium sweet potato 
  • 1 tbsp olive oil
  • 1/2 tsp ground cumin 
  • 1/4 tsp smoked paprika 
  • 1/4 tsp salt 
  • 1/4 chilli powder

Tahini Dressing

  • 1/4 cup tahini 
  • 1/4 cup water 
  • 2 Tbsp lemon juice 
  • 2 Tbsp maple syrup 
  • 1/4 tsp salt 
  • 1 garlic clove, minced
  • chilli flakes


  • 6 cups chopped kale
  • 1 apple
  • 1/4 cup pepitas 
  • 1/2 cup feta cheese, crumbled

Kale and Sweet Potato Salad
  • Preheat the oven to 400F. Peel and dice the sweet potato into 1/2-inch pieces. Place them on a parchment lined baking sheet and add the olive oil, cumin, smoked paprika, chilli powder, and salt. Toss until they are coated in oil and spices.
  • Roast the sweet potatoes for about 30 minutes, or until they are tender and browned on the edges, stirring once half way through.
  • In the meantime, prepare the rest of the salad. Make the dressing: add the tahini, water, lemon juice, maple syrup, garlic, chilli flakes, and salt to a bowl. Whisk together until the ingredients are emulsified and smooth. Set aside.
  • Pull the kale leaves from the tough stems and rinse them well in a colander with cool water. Drain the kale well, then cut it into small pieces.
  • Cut the apple into thin slices.
  • Add the kale to a serving bowl. Add pepitas, feta, sweet potatoes, and top with tahini dressing. Serve.

Kale and Sweet Potato Salad

Kale and Sweet Potato Salad

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