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Roasted Kale and Sweet Potato Salad

This Roasted Sweet Potato and Kale Salad is a perfect combination of warm and cozy fall flavors with a natural touch of sweetness. Made with dried cranberries, pecans, pumpkin seeds, and a delicious homemade dressing. Perfect for meal prep.
Prep Time10 mins
Cook Time25 mins
Course: Salad
Cuisine: American
Keyword: gluten-free, kale, paleo, sweet potatoes, Whole30
Servings: 4
Author: Lora


  • Food processor with the s-blade attachment, or mini-prep food processor


  • 4 cups chopped kale leaves I used a rainbow kale mix already cut
  • 2-3 sweet potatoes about 2 lbs, peeled and diced into small chunks
  • 2 tablespoons olive oil
  • salt and pepper
  • 1 large apple peeled and cored, cut into small chunks
  • 1/2 cup dried cranberries or raisins
  • 1/2 cup chopped toasted pecans
  • 1/4 cup pumpkin seeds I used unsalted
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground cumin
  • 1/4 tsp ground sweet paprika
  • 1/2 tsp sea salt
  • 1/2 tsp ground pepper
  • 1/4 cup tahini
  • 1/4 cup water
  • 2 Tbsp olive oil extra virgin
  • 2 Tbsp lemon juice
  • 2 Tbsp maple syrup omit for Whole30
  • 1/4 tsp salt


  • Preheat oven to 400 degrees F. Line two baking sheets with foil paper.
  • In a large pot of boiling water, blanch the kale. Drain and dry (you could spin dry them if you have a salad spinner) as much water of as you can with a towel, and line the kale on a foil lined baking sheet.
  • Spread the sweet potato chunks on the second baking sheet. Drizzle on some olive oil (I used my Sicilian extra-virgin)and sprinkle with salt. Using clean hands (or a spoon), toss it all together to coat. Bake for about 25 minutes.
  • Remove roasted sweet potato, pecans, and pumpkin seeds from the oven.
  • Place both trays in the oven.
  • Bake for 10 minutes, take both trays out and give the veggies a stir, and then bake the kale for about 5 more minutes. The kale should be a little dried out (not brown and crisp). They should be tender and light brown around edges (you don’t want them dark brown and crispy). Set aside.
  • Another option for the kale is to prep them (remove tough inside stems if it has any). Chop kale into small pieces. Wash, spin dry.
  • If you’re using curly kale, you could massage the leaves with olive oil (it does make them more tender).
  • During last few minutes of roasting potatoes, spread the pecans and pumpkin seeds on the baking sheet and roast 3 to 4 minutes, until golden-brown.
  • The sweet potatoes should take 20-25 minutes to be ready (depends on your oven and how big you cut the pieces).
  • Remove roasted sweet potato, pecans, and pumpkin seeds from the oven.
  • While the veggies are roasting, prep the rest of the salad.
  • Start with the apple. Peel and core the apple. Cut into small chunks and put in a small bowl. Squeeze lemon juice on the apples (prevents browning); set aside.
  • Add all the dressing ingredients into a high-speed blender or food processor (or mini-prep food processor) and blend for 20-30 seconds, or until smooth. If dressing is too thick, you can thin it out with a little more lemon juice or a few drops of olive oil. Check the flavor and adjust with more lemon juice or another drop of olive oil, salt and pepper, if needed. Set aside.
  • Alternatively, you can whisk ingredients together in a bowl or shake until incorporated in a mason jar.
  • In a large bowl, add the kale and sweet potatoes. Add in the apples (lemon juice drained).
  • Add in the cranberries, pecans and pumpkin seeds.
  • Drizzle on the tahini dressing. Serve warm (or room temperature). If not eating right away, refrigerate in a sealed container for up to 3 days.