Sweet Potato Salad With Kale, Beets & Tahini | Walder Wellness, RD (2024)

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Servings: 4

5 from 10 votes

• 1 large sweet potato
• 2 medium beets (root only)
• 1 Tbsp olive oil
• Salt + pepper, to taste
• 1 large bunch curly kale (roughly 5-6 cups, packed – how to massage kale for salad)
• 1/2 cup pecans
• 1/4 cup raisins

Smokey Tahini Dressing:

• 1/2 cup tahini
• 1 lemon, juice only
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp garlic powder
• 1 Tbsp maple syrup
• Salt + pepper, to taste
• Water, to desired consistency (I used 4 Tbsp)

• Preheat oven to 400F. Line a large baking sheet with parchment paper.

• Peel the sweet potato and beets. Chop both vegetables into approximately 1/2-inch cubes.

• Place cubed sweet potatoes and beets on the baking sheet. Toss in olive oil, salt + pepper. Spread in an even single layer (with some space between veggies) and roast in the oven for 30 mins.

• Meanwhile, prep kale: remove from hard stems, wash/dry in a salad spinner, then chop or tear into smaller pieces.

• Add all dressing ingredients to a small-medium sized bowl. Gradually add 1 Tbsp of water at a time until desired consistency is reached. For reference, I used 4 Tbsps of water here! Season to taste and set aside.

• Place pecans on a small baking sheet, then place in the oven for 6 minutes (you can do this in the last 6 mins of roasting the veggies!) They should be toasty, but not burnt (keep an eye on them).

• Remove everything from the oven. Add kale to a large mixing bowl and top with roasted sweet potatoes, beets, toasted pecans, and raisins. Pour tahini dressing overtop and toss until well-combined.

• Feel free to serve immediately, or allow the dressing to sit and soften the kale for about 10 mins. Enjoy!

*SERVINGS: This recipe will make about 4 servings if enjoyed as a side salad. If you have it as a main meal, it would be more like 2 or 3 servings!

*LEFTOVERS: Feel free to make this one in advance, or keep leftovers for a day or two! It makes a great packed or work-from-home lunch option.Simply store it in an airtight container in the fridge.

*ADDITIONAL PROTEIN SERVING IDEAS: While you will find some smaller amounts of protein from the tahini and pecans, feel free to serve this alongside your favourite protein/main dish. If you’d like to enjoy this sweet potato salad as a main meal, you can also throw some protein options directly to it. Here are some ideas:

• hard boiled eggs (this is how I’ve been eating this recipe!)
• chickpeas (roasted or canned)
• sautéed shrimp (I also made this recipe with these smoked paprika shrimp – they went perfectly!)
• grilled or baked chicken
• crispy baked tofu

*RECIPE MODIFICATIONS:

• If you’re not vegan, feel free to use honey in place of maple syrup in the dressing.
• If you’d like, you can purchase and use pre-steamed baby beets in place of the roasted beets. They are definitely a little less messy and quick to use. Otherwise, golden beets are also an option in place of red beets.
• I used curly/green kale for this recipe, but chopped lacinato/dinosaur kale would work as well.
• I used Thompson raisins for this recipe, but feel free to use another type (like golden raisins) or even some dried cranberries instead.

Nutrition

As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.

Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.

Cuisine: Mediterranean

Keyword: beets, hearty salad, kale, sweet potato, tahini

Author: Carrie Walder