Description
A vibrant and nutritious Sweet Potato Salad combining roasted sweet potatoes, fresh kale, tomatoes, bell pepper, blueberries, and beets, tossed in a tangy honey-tahini dressing with a hint of garlic and cumin. Perfect as a hearty side dish or a light main course, this salad is packed with flavors, textures, and wholesome ingredients.
Ingredients
Scale
Dressing
- 2 Tbsp. honey
- 2 Tbsp. olive oil
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. orange juice
- ¼ cup tahini
- 1 garlic clove, minced
- 1 Tbsp. minced shallot or onion
- ½ tsp. ground cumin
- ½ tsp. salt
Salad
- 8 cups chopped, packed kale leaves
- 2 medium tomatoes, chopped
- 2 medium cooked sweet potatoes, peeled and chopped
- 1 bell pepper, sliced
- 1 cup fresh blueberries
- ½ cup sliced red onion
- 2 cups cooked cubed beets
- 1 cup chopped pecans
Instructions
- Prepare the Dressing: In a medium bowl, whisk together honey, olive oil, apple cider vinegar, orange juice, tahini, minced garlic, minced shallot or onion, ground cumin, and salt until smooth and well combined. Set aside to allow flavors to meld.
- Assemble the Salad Base: In a large bowl, place the chopped kale as the foundation of the salad. Then, layer the chopped tomatoes, cooked and peeled chopped sweet potatoes, sliced bell pepper, fresh blueberries, sliced red onion, and cooked cubed beets on top of the kale.
- Add the Nuts: Sprinkle the chopped pecans evenly over the salad to add a crunchy texture and nutty flavor.
- Dress and Serve: Drizzle the prepared honey-tahini dressing over the salad to your preference, then gently toss or serve immediately for a fresh, colorful salad experience.
Notes
- Sweet potatoes can be roasted or boiled prior to chopping for best texture and flavor.
- Pecans can be toasted lightly to enhance their flavor before adding to the salad.
- For added protein, consider topping with grilled chicken or chickpeas.
- This salad is best served fresh but can be refrigerated for up to 1 day without dressing to maintain crispness.
- Adjust the dressing amount to taste to avoid overdressing and sogginess.
- Prep Time: 20 minutes
- Cook Time: 30 minutes (for cooking sweet potatoes and beets if not pre-cooked)
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: sweet potato salad, kale salad, healthy salad, honey tahini dressing, vegetarian salad, fall salad, vegetable salad
