This kale and sweet potato salad is so incredibly easy, delicious, and satiating that it will become part of your weekly lunch rotation. I love how this salad hits all of the spots! It’s sweet, tart, crunchy, fatty and so filling from the avocado.
How to Prepare Kale
I’m well aware of how unpleasant kale is when not prepared properly. It can be super fibrous and chewy, which can lead someone to not liking it.
Kale is part of the cruciferous vegetable family making it cousins of cauliflower and broccoli. Kale is full of fiber and iron, making it a great leafy green to add to your diet.
- The first thing to do it remove all of the thick stem from the kale. Kale stem is super hard to chew and unpleasant.
- Wash it thoroughly to remove any dirt or sand. Since kale has a curly texture, sand tends to get trapped in it.
- Chop the kale finely. I like to roll it like sushi and julienne it to get kale ribbons.
- Lastly, massage the kale for around 2 minutes with olive oil to soften the fibers. This is will make the kale less paper-like.
The Importance of Toppings
I mean sure, this is a kale salad, but its all about the toppings! Its so important to have a balance of flavors and textures when it comes to salad toppings, here’s why I picked these:
- Sweet Potatoes: These warm, spiced sweet potatoes honestly make the salad so comforting. The spices work so well with the sweet potato. I also like to keep the skin on for extra nutrients.
- Avocados: This is a staple ingredient in my house, it makes the salad so filling. Avocado is also packed with healthy fats that help you stay fuller for longer.
- Feta Cheese: What’s a salad without cheese? The saltiness helps breakdown the fats from the avocado and tahini dressing. You can also substitute for goat cheese!
- Pickled Onions: One of my fridge essentials! They just add a spark to any dish, especially this salad. I always add extra too!
- Pepitas (Pumpkin Seeds): These add a great crunchy to each bite. I like to get these salted and then microwave them to get them extra crunchy.
- Maple Lemon Tahini Dressing: The sweetness and acidity help make this a balanced salad dressing.
Tips/Substitutions
- Use a good quality Tahini!
- If you don’t like tahini or want a dressing that is a bit lighter, substitute the tahini with olive oil! You can also add a bit of garlic as well.
- Like the idea of the salad, but hate kale? Use any other leafy green, but you don’t have to massage them!
Kale and Sweet Potato Salad (30 Minute Recipe)
DifficultyEasy
Servings4
Total time30 minutes
A delicious and satiating salad packed with veggies, fiber and healthy fats!
Ingredients
For the Salad
- 3 Cups Kale, Chopped
- 1 Sweet Potato
- 1 Avocado, Cubed
- 1/2 Cup Feta Cheese, Cubed
- 1/2 Cup Pickled Onions
- 1/4 Cup Pepitas
- 2 Tbsp Olive Oil
- 1/2 Tsp Salt
- Pepper
- 1/4 Tsp Cumin
- 1/4 Tsp Paprika
For the Dressing
- 1/2 Cup Tahini
- 1/2 Cup Water
- 1/2 Tsp Salt
- 2 Tbsp Maple Syrup
- 1/2 Lemon, Juiced
- 1 Tbsp Chili Crunch
Instructions
For the Salad
- 1
Add cubed sweet potato to a mixing bowl. Then season with the salt, pepper, cumin, paprika, and 1 tablespoon of olive oil. Airfry for around 12 minutes at 350F.
- 2
While the sweet potato is roasting, finely chop the kale. Then massage it with the remaining tablespoon of olive oil. Let it sit for a few minutes.
- 3
Then start assembling the salad by topping the kale with the airfried sweet potato, avocado, pickled onions, feta cheese and pepitas.
For the Dressing
- 1
Add all of the dressing ingredients in either a jar or bowl. Use a whisk or emersion blender to combine well.
- 2
Drizzle all over the salad, toss until fully coated and enjoy!
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