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kale and sweet potato salad
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Winter Kale and Sweet Potato Salad with Orange Tahini Dressing

A simple and beautiful salad for the holidays. This healthy winter salad features kale, sweet potato, farro, and grilled onions and is tossed in a creamy orange tahini dressing. Serve it warm for the perfect cozy meal! It's hearty, delicious, and healthy all wrapped into one.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: dinner, lunch, Main Course, Salad, salad dressing
Cuisine: American, Mediterranean
Keyword: kale salad, orange tahini dressing, sweet potato salad, vegan salad, vegan salad ideas, winter kale salad, winter salad ideas
Servings: 5 servings
Calories: 574kcal
Author: Michelle Kadera at The Happy and Wholesome Mommy

Equipment

  • 1 lined, sheet pan
  • 1 saucepan
  • 1 large bowl

Ingredients

  • 2 medium sweet potatoes, peeled and cut into small, 1/2-inch cubes
  • 2 tablespoons avocado oil *For the sweet potatoes
  • 1 teaspoon salt *For the sweet potatoes
  • ½ teaspoon ground pepper *For the sweet potatoes
  • 1 cup dry farro
  • 1 large red or yellow onion, thinly sliced
  • 1 tablespoon avocado oil *For the onions
  • 1 teaspoon salt *For the onions
  • 2 cups shredded kale, stems removed
  • 1 teaspoon avocado 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
  • 2 teaspoons pure maple syrup
  • 2 garlic cloves, minced
  • zest from ½ of an orange
  • juice from ½ of an orange *about 2 tablespoons

Instructions

  • Preheat the oven to 425 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone mat.
  • Peel and chop the sweet potatoes 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 coasted and smooth them out into one even layer. Bake in the oven for 15 minutes. Feel free to toss the potatoes around the 8-minute mark.
  • While the sweet potatoes are cooking, make the orange tahini dressing. Place all of the ingredients into a small bowl. Using a whisk, mix the dressing well until it is smooth and creamy.
  • Cook the farro by following the package instructions over the stove.
  • 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 minutes or until they are slightly 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 and assemble the salad cold when you are ready to eat.

Notes

Short on time?  Place the sliced onion onto the pan with the sweet potato chunks and cook them in the oven (instead of separately on the stove). 

Nutrition

Serving: 0.5cup | Calories: 574kcal | Carbohydrates: 70g | Protein: 12g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Sodium: 1031mg | Potassium: 800mg | Fiber: 13g | Sugar: 14g | Vitamin A: 15550IU | Vitamin C: 34mg | Calcium: 167mg | Iron: 4mg