Ingredients
Roasted Sweet Potatoes:
2 lbs. sweet potatoes
1 Tbsp cooking oil
1/4 tsp cinnamon
1/2 tsp ground cumin
1/4 tsp smoked paprika
1/4 tsp salt
Maple Tahini Dressing:
1/4 cup tahini
1/4 cup water
2 Tbsp lemon juice
2 Tbsp maple syrup
1/4 tsp salt
1/4 tsp garlic powder
1/8 tsp cayenne pepper
Salad:
6 cups chopped kale (about 1/2 bunch)
1 large apple
1/4 cup pepitas
1/4 cup chopped pecans
1/4 cup dried cranberries
Instructions
Preheat the oven to 400ºF. Peel and dice the sweet potatoes into 1/2-inch pieces. Place the sweet potatoes on a parchment lined baking sheet and add the cooking oil, cinnamon, cumin, smoked paprika, and salt. Toss the sweet potatoes until they are coated in oil and spices.
Roast the sweet potatoes for about 30 minutes, or until they are tender and browned on the edges, stirring once half way through.
While the sweet potatoes are roasting, prepare the rest of the salad. Start with the dressing. Add the tahini, water, lemon juice, maple syrup, garlic powder, cayenne pepper, and salt to a blender or bowl. Blend or whisk together until the ingredients are emulsified and smooth. Set the dressing aside.
Pull the kale leaves from the tough woody stems and rinse them well in a colander with cool water. Drain the kale well, then slice it into thin strips (they don't have to be perfect, so don't stress about this, just aim for smaller pieces). Divide the sliced kale between four bowls or containers.
Cut the apple into quarters and remove the core. Cut each quarter into thin slices. Add the apple slices to each container.
Add 1 Tbsp each of the pepitas, chopped pecans, and dried cranberries to each container. When the sweet potatoes are finished roasting, let them cool for about 5 minutes, then divide them between the containers. Divide the dressing between four small containers. Enjoy the salad immediately or refrigerate up to five days.
Key Points About Ingredients:
- Sweet potatoes are one of the richest plant-based sources of beta-carotene, which the body converts to vitamin A — the spices cumin and smoked paprika not only add depth of flavor but also contain antioxidant compounds that complement the potato's natural earthiness.
- Tahini, made from ground sesame seeds, is a surprisingly rich source of calcium, healthy monounsaturated and polyunsaturated fats, and plant-based protein, making it an ideal base for a nutrient-dense salad dressing.
- Kale is a nutritional powerhouse packed with vitamins K, C, and A, and massaging or thinly slicing it helps break down its tough cell structure so it absorbs dressing more readily and becomes more pleasant to eat raw.
- Pepitas (pumpkin seeds) deliver a satisfying crunch along with magnesium, zinc, and plant-based omega-3 fatty acids, making them a small but mighty topping for any salad.
- Dried cranberries add a pop of tart sweetness and provide polyphenol antioxidants; look for varieties sweetened with apple juice rather than refined sugar to keep added sugars lower.
- Maple syrup brings natural sweetness to the dressing with a lower glycemic index than refined white sugar, and it contains trace minerals like manganese and zinc that refined sweeteners lack.
Key Nutritional Insights:
- Each serving provides an impressive amount of vitamin A from the sweet potatoes and kale, easily exceeding the recommended daily value in a single salad bowl.
- The combination of healthy fats from tahini, pecans, and pepitas helps your body absorb the fat-soluble vitamins A, E, and K found abundantly in this salad.
- With roughly 8 grams of fiber per serving from sweet potatoes, kale, apple, and nuts, this salad supports digestive health and helps you feel full and satisfied for hours.
- This salad is naturally vegan and gluten-free, making it an inclusive dish that fits a wide range of dietary needs without sacrificing flavor or nutrition.
- The maple tahini dressing adds beneficial sesame lignans, which have been studied for their potential cholesterol-lowering and antioxidant properties.
Nutrition Facts
- Serving Size1
- Amount per serving
- Calories520
- Standard DV% Daily Value*
- Total Fat24 g72 g33.33%
- Saturated Fat3 g20 g15%
- Trans Fat0 g
- Polyunsaturated Fat9 g
- Monounsaturated Fat10 g
- Cholesterol0 mg300 mg0%
- Sodium480 mg2300 mg20.87%
- Total Carbohydrate70 g275 g25.45%
- Dietary Fiber9 g28 g32.14%
- Total Sugars28 g
- Added Sugars10 g50 g20%
- Sugar Alcohal0 g
- Protein11 g50 g22%
- Vitamin D (Cholecalciferol)0 mcg20 mcg0%
- Calcium180 mg1300 mg13.85%
- Iron4 mg18 mg22.22%
- Potassium950 mg4700 mg20.21%
- Vitamin A18500 mcg900 mcg2055.56%
- Vitamin C (Ascorbic Acid)42 mg90 mg46.67%
- Vitamin E (Tocopherol)3 mg15 mg20%
- Vitamin K210 mcg120 mcg175%
- Vitamin B1 (Thiamin)0.3 mg1.2 mg25%
- Vitamin B2 (Riboflavin)0.2 mg1.3 mg15.38%
- Vitamin B3 (Niacin)2.2 mg16 mg13.75%
- Vitamin B6 (Pyridoxine)0.6 mg1.7 mg35.29%
- Folate60 mcg400 mcg15%
- Vitamin B12 (Cobalamine)0 mcg2.4 mcg0%
- Biotin4 mcg30 mcg13.33%
- Vitamin B5 (Pantothenic acid)1.2 mg5 mg24%
- Choline40 mg550 mg7.27%
- Phosphorus280 mg1250 mg22.4%
- Iodine2 mcg150 mcg1.33%
- Magnesium95 mg420 mg22.62%
- Zinc2.2 mg11 mg20%
- Selenium4 mcg55 mcg7.27%
- Copper0.5 mg0.9 mg55.56%
- Manganese1.8 mg2.3 mg78.26%
- Chromium4 mcg35 mcg11.43%
- Molybdenum10 mcg45 mcg22.22%
- Chloride120 mg2300 mg5.22%
