Description
A vibrant and wholesome Sweet Potato Salad featuring tender cooked sweet potatoes, fresh kale, juicy tomatoes, crunchy pecans, and a luscious honey-tahini dressing. This salad blends sweet, tangy, and savory flavors for a nutritious and colorful dish perfect for lunch or a light dinner.
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 the dressing aside.
- Assemble the salad base: In a large bowl, place the chopped, packed kale leaves as the base layer. Then add the chopped tomatoes, peeled and chopped cooked sweet potatoes, sliced bell pepper, fresh blueberries, sliced red onion, and cooked cubed beets on top of the kale evenly.
- Add the nuts: Sprinkle the chopped pecans over the combined salad ingredients to add a crunchy texture and nutty flavor.
- Dress and serve: Drizzle your desired amount of the freshly made honey-tahini dressing over the salad. Toss gently if preferred, or serve it immediately as is for a fresh and colorful presentation.
Notes
- You can cook sweet potatoes and beets ahead of time to save preparation time.
- For a nuttier flavor, toast pecans lightly before adding them to the salad.
- Adjust the amount of honey in the dressing to taste for more or less sweetness.
- Use fresh and firm kale leaves for the best texture and flavor.
- This salad is best enjoyed fresh but can be refrigerated for up to one day with dressing separate.
- Prep Time: 20 minutes
- Cook Time: 30 minutes (for cooking sweet potatoes and beets separately, if not pre-cooked)
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: sweet potato salad, kale salad, honey tahini dressing, healthy salad, vegetarian salad, sweet potato recipes, summer salad, nutritious salad
