California Roasted Sweet Potato Kale Salad

Complete recipe can be found at

Prep. Time
Cook Time
Total Time

For the dressing:

  • ¼ cup tahini
  • ½ teaspoon garlic powder
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon pure maple syrup
  • ½ teaspoon dijon mustard
  • ½ teaspoon salt, plus more to taste
  • Lots of freshly ground black pepper
  • 2-3 tablespoons warm water, to thin the dressing
  • For the salad:
  • 1 tablespoon olive oil
  • 1 medium to large sweet potato, cut into ½ inch cubes (or 2 cups cubed sweet potato)
  • 1 bunch of Tuscan kale, stems removed and very finely chopped (or 8-10 cups chopped kale)
  • ½ cup dried cranberries
  • 1 avocado, sliced or diced
  • ½ cup wasabi peas* (or roasted salted chickpeas), for crunch

For the sweet and spicy pistachios:

  • ½ cup shelled roasted pistachios
  • 1 tablespoon pure maple syrup
  • ¼ teaspoon cayenne pepper
  • Sprinkle of sea salt
  1. Roast your sweet potatoes. Drizzle the cubed sweet potato with a little olive oil and roast it up.
  2. Make the dressing. While the sweet potato is roasting you can whisk together all of the ingredients for the tahini dressing.
  3. Massage the kale. Add the dressing to your kale and toss it all together well with my tips above!
  4. Add your toppings. Gently toss in the rest of the ingredients except the pistachios.
  5. Spice up those pistachios. Lastly, you’ll toast the pistachios with the maple syrup, cayenne & sea salt until fragrant, let the cool, and add them with the rest of the salad.


  1. Preheat your oven to 375 degrees F. Line a large baking sheet with parchment paper. Add cubed sweet potatoes onto the pan and drizzle with olive oil; toss well to coat the sweet potatoes in oil. Bake for 25-30 minutes or until tender, flipping halfway through.
  2. In a medium bowl, whisk together the ingredients for the dressing: tahini, garlic powder, fresh lemon juice, pure maple syrup, dijon mustard, salt, pepper and water. I like to start with 2 tablespoons of water, but you may need 3 total tablespoons to achieve a creamy dressing that is easily pourable. You’ll want to be able to coat all of the kale nicely so a thinner dressing is better. Set dressing aside.
  3. Add the finely chopped kale to a large bowl and pour the dressing over. Use a tongs to coat the kale with the dressing; you REALLY want to get it mixed well so toss together for a few minutes to help breakdown the kale. Allow the dressing to sit with the kale for 15 minutes or longer to help the kale marinate with the dressing. Add in your roasted sweet potato cubes, cranberries, avocado and wasabi peas or roasted chickpeas. Give the salad a gentle toss to combine.
  4. Finally make your sweet and spicy pistachios: place pistachio in a skillet over medium heat. Toast nutes for 4-6 minutes, stirring frequently until they turn just slightly golden then turn off heat and immediately add in maple syrup, cayenne pepper and sea salt. Stir for 15 more seconds to coat pistachios, then transfer to a piece of parchment paper to cool for a few minutes. Pistachios may stick together so try to spread them in an even layer when they are cooling. Slightly chop once they’re a little cool and place them on the salad. Enjoy! Salad keeps well for 3-4 days. Serves 4-6/li>

Servings:6 servings
Serving size: 1 serving (based on 6)
Calories: 330kcal
Fat: 18.3g
Saturated fat: 2.6g
Carbohydrates: 40.1g
Fiber: 9.3g
Sugar: 14.6g
Protein: 9g

California Roasted Sweet Potato Kale Salad

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