Sweet Potato Kale Salad with Maple Candied Pecans and Tahini Maple Dressing Recipe
This Sweet Potato Kale Salad is a vibrant, nutritious dish featuring roasted sweet potatoes, crunchy maple candied pecans, tangy cranberries, and creamy feta cheese, all brought together with a smooth tahini maple dressing. The salad is perfect as a hearty lunch or a colorful side, blending sweet, savory, and nutty flavors with the earthy bite of kale.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Roasted Sweet Potatoes
- 1 large sweet potato (or 2 medium), peeled and cut into ½” cubes
- 3 tablespoons cooking oil (any kind)
- 1 teaspoon garlic powder
- Salt and pepper to taste
Candied Pecans
- 1 ½ cups pecan halves
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon salt
Tahini Maple Dressing (Makes approximately 1 cup)
- ¼ cup tahini
- 3 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 1 clove garlic, minced
- Salt and pepper to taste
- ¼–½ cup water (as needed)
- ½ cup neutral cooking oil (like canola or vegetable oil)
Salad
- 1 bunch dinosaur kale (lacinato kale), stems removed, chopped into large pieces
- 1 tablespoon neutral cooking oil (like canola or vegetable oil)
- Salt and pepper to taste
- ¼ cup dried cranberries
- 4 ounces feta cheese, crumbled
Instructions
- Roasted Sweet Potatoes: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a medium bowl, toss the sweet potato cubes with cooking oil, garlic powder, salt, and pepper until evenly coated. Spread the sweet potatoes in a single layer on the prepared baking sheet. Bake for 25-30 minutes, or until the sweet potatoes are golden brown and tender. Remove from the oven and allow to cool on the baking sheet.
- Maple Candied Pecans: While the sweet potatoes roast, heat a medium pan over medium heat without oil. Add pecans and toast for 6-7 minutes, stirring occasionally to prevent burning, until fragrant. Pour in the maple syrup, cinnamon, and vanilla extract, and cook, stirring constantly, until the syrup thickens and becomes sticky, coating the pecans evenly. Turn off the heat, sprinkle with salt, stir to coat, then transfer pecans to a plate to cool completely and harden.
- Tahini Maple Dressing: In a measuring cup or tall glass, combine tahini, maple syrup, apple cider vinegar, minced garlic, salt, and pepper. Pour water over the mixture, adding the neutral oil last on top. Using an immersion blender, blend until smooth and creamy. Taste and adjust seasoning with salt and pepper as needed. If the dressing is too thick, add more water a tablespoon at a time to reach desired consistency.
- Salad Assembly: In a large serving bowl, combine chopped kale, neutral cooking oil, salt, and pepper. Massage the kale with your hands for 1-2 minutes until it softens and is thoroughly coated. Add the cooled roasted sweet potatoes, maple candied pecans, dried cranberries, and crumbled feta cheese on top. Drizzle generously with tahini maple dressing, add additional salt and pepper if desired, toss gently, and serve immediately.
Notes
- Sweet Potato Alternatives: Use butternut, acorn, or kabocha squash instead of sweet potatoes, roasting them as directed.
- Nut Substitutes: Replace pecans with walnuts, hazelnuts, or pine nuts for variety.
- Vinegar Option: White vinegar can be used in place of apple cider vinegar in the dressing.
- Dried Fruit Variations: Try dried figs, cherries, or blueberries instead of cranberries for different flavor profiles.
- Cheese Swap: Goat cheese may replace feta for a similar creamy, tangy flair.
- Kale Options: Dinosaur (lacinato) kale is preferred; curly kale works but needs extra massaging to soften.
- Tahini Substitute: Unsalted, unsweetened peanut, almond, or cashew butter can be used instead of tahini.
- Make it Spicy: Add chili flakes to the dressing or roasted sweet potatoes for a spicy kick.
- Add Fruit: Apples, pears, or persimmons complement the salad well for added sweetness.
- Storage Tips: Store salad in an airtight container in the fridge for up to 3 days. To maintain texture, keep dressing and candied pecans separate until ready to serve.
