Kale and Sweet Potato Salad with Orange Tahini Dressing (vegan)
This Kale and Sweet Potato Salad with Orange Tahini Dressing is a cozy, nutrient-packed salad made with hearty kale, roasted sweet potatoes, and grilled onions, all tossed in a creamy citrus tahini dressing. It is warm, satisfying, and perfect for a healthy holiday side or a wholesome meal.
Servings: 5 servings
Calories: 437kcal
Equipment
- 1 sheet pan, lined
- 1 saucepan
- 1 large salad bowl
Ingredients
- 1 Large sweet potato, peeled and cut into small, 1/2-inch cubes
- 1 tablespoon avocado oil *For the sweet potatoes
- 1 teaspoon salt *For the sweet potatoes
- ½ teaspoon ground pepper *For the sweet potatoes
- ½ cup dry farro
- 1⅓ cups water or vegetable broth *to cook farro in
- 1 large red or yellow onion, thinly sliced
- 1 tablespoon avocado oil *For the onions
- 1 teaspoon salt *For the onions
- 3 cups shredded kale, stems removed
- 1 teaspoon olive oil *For the kale
- ½ cup chopped, raw pecans
- ⅓ cup golden raisins
For the Orange Tahini Dressing:
- ½ cup tahini
- 2 teaspoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 3 teaspoons pure maple syrup
- 1 large garlic clove, minced
- zest from ½ of an orange
- juice from ½ of an orange *about 2 tablespoons
- about 1/4 cup water (more or less as desired)
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone mat, or use a non-stick pan.
- Peel and chop the sweet potato into small, 1/2-inch cubes. Set the chunks onto the sheet pan, drizzle with avocado oil, and sprinkle with salt and pepper. Toss everything until the chunks are all coated and smooth them out into one even layer. Bake for 15 minutes.
- While the sweet potatoes are cooking, make the orange tahini dressing. Place all of the ingredients into a small bowl. This includes tahini, Dijon, vinegar, maple syrup, garlic, orange zest, orange juice, and salt. Use a whisk to mix the dressing and then slowly add filtered water until you have a nice, creamy, and runny consistency. *For me, it took about 1/4 cup of water or so.
- Cook the farro by following the package instructions over the stove. (Cook farro plus water or vegetable stock at a simmer for 10 minutes with the lid on. Remove from heat. Allow the farro to sit for 5 minutes. Drain and set aside.)
- Peel and slice the onion. Preheat the frying pan with avocado oil. Reduce the heat to low-medium and place the onion into the pan. Cook the onion slowly, for about 5-10 minutes or until it is caramelized.
- Let's assemble the salad! Start with a bed of kale in a bowl. Drizzle the kale with olive oil, salt, and pepper. Using your hands, massage the kale until the leaves become slightly softened. Next, add farro, sweet potato, grilled onion, chopped pecans, and golden raisins. Last, drizzle the orange tahini dressing over the top and toss it all up.
- Serve immediately for a warm salad, or place the ingredients into the fridge to chill and assemble the salad cold when you are ready to eat.
Notes
Storage:
Store any leftover winter kale and sweet potato salad in an airtight container in the refrigerator for up to 3 days. Because kale is a hearty green, it holds up well and will not become soggy like traditional lettuce salads.
For the best texture, store the orange tahini dressing separately if possible and toss just before serving. If the salad has already been dressed, give it a quick stir before enjoying to redistribute the flavors.
Tips and Modifications:
Serve it warm or cold: This salad is especially cozy when slightly warm, but it also tastes amazing chilled.
Make sure to massage the kale. This simple step will make the kale more tender and is worth the effort.
If kale is too thick and hearty for you, I suggest swapping it out for quinoa.
This salad can be served in one large bowl or individual servings.
I love adding sliced avocado to this salad for an even heartier salad!
Only add as much dressing as you'd like. You may have a little leftover, but it may come in handy for leftovers.
Nutrition
Serving: 0.5cup | Calories: 437kcal | Carbohydrates: 46g | Protein: 9g | Fat: 27g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Sodium: 997mg | Potassium: 543mg | Fiber: 8g | Sugar: 12g | Vitamin A: 7715IU | Vitamin C: 20mg | Calcium: 112mg | Iron: 3mg