Smokey Sweet Potato Kale Salad

January 10, 2022

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With lots of crunchy pistachios, sunflower and sesame seeds. Flavorful, healthy, and perfect topped with chicken, fish or shrimp.

Kale Salad with Smokey Sweet Potatoes and Turmeric Tahini Dressing

Sometimes you just need to change up your kale salad game. Here is another recipe to add to your weekly menu! The smokey sweet potatoes add a depth of flavor that feels almost like bacon.

The sweet potatoes and dressing can also be prepped ahead of time for a very quick weeknight salad.

Smokey Sweet Potato Kale Salad with Turmeric Tahini Dressing

Kale Salad with Smokey Sweet Potatoes and Turmeric Tahini Dressing and lots of crunchy pistachios, sunflower and sesame seeds. Flavorful, healthy, and perfect topped with chicken, fish or shrimp. Sometimes you just need to change up your kale salad game. Here is yet another recipe to add to your weekly menu!

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Course: Main Course, Salad, Side Dish

Cuisine: American, Mediterranean

Keyword: easy, nuts, salad, vegetarian, weeknight

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: large servings

Ingredients

FOR THE SWEET POTATOES

2 small or medium sweet potatoes , peeled and cut into 1/2" cubes
2 tbsp olive oil
1 tsp smoked paprika
1 tsp sweet or spicy paprika
1/2 tsp kosher salt

FOR THE TURMERIC TAHINI DRESSING

3 tbsp tahini
3 tbsp water
2 tbsp olive oil
2 tsp lemon juice
1/2 tsp turmeric
1/4 tsp cumin
3/4 tsp kosher salt
fresh black pepper

FOR THE KALE SALAD

2 bunches Dino Kale
1 tbsp olive oil
1 1/2 tsp lemon juice
1/2 tsp kosher salt
1/2 cup sliced hearts of palm
1/4 cup raw pistachios
1/4 cup roasted sunflower seeds
2 tsp black sesame seeds

Instructions

FOR THE SWEET POTATOES

Pre-heat oven to 425˚F.
Toss sweet potatoes with olive oil, smoked paprika, sweet paprika, and salt.
Transfer to a tin foil lined sheet pan and roast until cooked through and lightly charred on the bottom, 20-25 minutes.

FOR THE TURMERIC TAHINI DRESSING

Place all dressing ingredients into a jar and shake until homogenous. If the dressing seems too think, you can thin it out with another TBSP of water.

FOR THE KALE SALAD

Remove the stems from the kale. Once all are removed, stack 3-4 kale leaves on top of each other, roll them up and slice them into ribbons about 1/4"-1/2" wide. Repeat with all the kale and transfer to a large bowl.
Add the olive oil, lemon juice, and salt to the kale. Using your hands, message the kale for 30 seconds to start breaking down the fibers.
Add the hearts of palm, pistachios, sunflower seeds, and sesame seeds and toss.
Top with the sweet potato and drizzle dressing over top. Serve and enjoy!