Kale and Sweet Potato Salad

4.70 from 10 votes
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Mediterranean-inspired Kale and Sweet Potato Salad with sun-dried tomatoes, feta, and avocado in Balsamic-Tahini Dressing. Packed with feel-good ingredients and bold flavors, and make-ahead friendly!

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Kale and sweet potato salad being tossed with wooden salad spoons in a wooden serving bowl.
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Why You’ll Love this Kale and Sweet Potato Salad:

  • Nutrient-Packed. Between the vitamin-rich kale, protein and fiber-filled quinoa, and healthy fats from avocado and tahini, this salad is supercharged with nutrients. It’s a meal you can feel GOOD about enjoying on repeat.
  • Beautiful Flavor Combo. Like my favorite Brussels Salad and Roasted Broccoli Salad, the bright, fresh flavors here will entice even the biggest veggie skeptics. The sweet potatoes against the salty, creamy feta and bright sun-dried tomatoes will hook you at first bite.
  • Make-Ahead Friendly. Because kale is a heartier green than spinach, kale salads can be dressed hours in advance without wilting. In fact, the longer this salad sits, the tastier it gets. (The same is true of this Vegan Kale Caesar.)
  • Easy. The ingredients in this salad are what I like to call “high impact, high reward”, meaning they don’t need much fussing to shine.
  • Versatile. If you don’t have any one of the ingredients on hand (or dislike it), there are plenty of suitable substitutions. This salad is also easy to make vegan!

The Balsamic-Tahini Dressing is actually a mainstay in my salad repertoire. I’ll double (or even triple) batch it for the week, and use it to instantly elevate salads, grain bowls, and roasted veggies.

Enjoy this Kale and Sweet Potato Salad as an entree or side dish alongside a sandwich or bowl of soup. (I love pairing it with my Tomato and Red Pepper Soup!)

And if you love make-ahead friendly salads like this one, also check out my Broccoli Quinoa Salad, Roasted Veggie Lentil Salad, and Chicken Cashew Salad.

The Ingredients:

Recipe ingredients arranged on a wooden platter with labels.
  • Kale: Hearty kale greens absolutely shine in this salad. After becoming tender and coated in dressing, any bitterness is offset by the sweetness of the sweet potato. Kale is rich in fiber, antioxidants, and vitamins C and K.
  • Sweet Potatoes: The potato prep for this recipe is a little untraditional, however it works like a charm! You’ll use a mandoline (or sharp chef’s knife) to thinly slice the potato into wafer-thin slices. Once they roast in the oven, they become perfectly tender with crisp edges.
  • Sun-Dried Tomatoes: For brightness and a pop of umami. Make sure to purchase sun-dried tomatoes packed in oil, rather than dried in pouches.
  • Quinoa: For a one-two punch of protein and fiber. Alternatively, you can use lentils.
  • Feta: For a creamy, salty punch of flavor and richness.
  • Avocado: Adored for their rich, creamy character and healthy fat + fiber benefits.
  • Pistachios: For a crunchy, toasty element. Alternatively, you can use walnuts, almonds, or roasted cashews.
  • Balsamic: Look for a high-quality balsamic vinegar, as it’s one of the key components of the dressing.
  • Tahini: My go-to salad dressing ingredients for creating creamy, rich dressings with added nutritional benefits. I use Soom Foods tahini, which offers superior taste and texture!

For a complete list of ingredients and quantities, see the recipe card below.

Kale, sweet potato slices, feta, avocado, sun-dried tomatoes, and pistachios in a large white bowl.

Recipe Variations:

  • Add Chickpeas: For an extra dose of plant protein, add 1 cup of rinsed and drained canned chickpeas.
  • Make Vegan: Swap the feta for plant-based feta, a smattering of nutritional yeast, or your favorite plant-based cheesy crumbles.
  • Add Chicken: Another great protein option in this salad is shredded rotisserie chicken.
  • Use Different Greens: If kale isn’t your jam, you can also use spinach or spring mix in this salad. Just wait to dress it until right before eating.

The Directions:

Step 1: Prepare Sweet Potatoes by cutting into wafer-thin slices, and tossing in olive oil, salt, and pepper.

Step 2: Roast potatoes for 20 to 25 minutes.

Sweet potato slices arranged on a green baking sheet before and after roasting.

Step 3: Prepare Balsamic-Tahini Dressing by combining all dressing ingredients in a mixing jar or bowl; whisk until smooth.

Step 4: Assemble Salad by combining kale, quinoa, sweet potatoes, avocado, feta, and pistachios in a large bowl. Toss with dressing and serve.

Balsamic-tahini dressing being whisked in a jar and drizzled over contents of salad in a large white mixing bowl.

Serving Suggestions:

This kale and sweet potato salad is satiating enough to enjoy on its own, however it also pairs well with many other dishes. For example:

Make-Ahead and Storage Tips:

  • Make-Ahead. The dressing can be made up to 3 days ahead. You can also cook and cool the quinoa hours ahead of assembling the salad.
  • Store. Store the salad (fully dressed!) in an airtight container for up to 3 days. Enjoy leftovers chilled, or closer to room temperature by letting the salad stand for 30 minutes before digging into.
Kale and sweet potato salad styled in a wooden serving bowl.

More Delicious Kale Salad Recipes:

If you give this kale and sweet potato salad a try, snap a pic and tag #dishingouthealth so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates.

4.70 from 10 votes

Kale and Sweet Potato Salad with Balsamic-Tahini Dressing

Mediterranean-inspired Kale and Sweet Potato Salad with sun-dried tomatoes, feta, and avocado in Balsamic-Tahini Dressing. Packed with feel-good ingredients and bold flavors, and make-ahead friendly!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 3

Equipment

  • Large rimmed baking sheet
  • Mixing bowls

Ingredients  

  • 1 large (8 to 10-oz.) sweet potato (long, thin potatoes work best)
  • 1 Tbsp. + 2 tsp. extra-virgin olive oil, divided
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1 large bunch lacinato kale, ribs and stems removed, chopped
  • 1 cup cooked and slightly cooled quinoa or lentils
  • 1 medium ripe avocado, cut into cubes
  • 1/2 cup crumbed feta cheese
  • 1/3 cup sliced sun-dried tomatoes
  • 1/4 cup roasted, salted pistachios, roughly chopped

Balsamic-Tahini Dressing

  • 3 Tbsp. balsamic vinegar
  • 3 Tbsp. tahini, well-stirred
  • 1/4 tsp. garlic powder
  • Kosher salt and black pepper to taste
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Instructions 

  • Preheat oven to 400ºF.
    Peel and thinly slice sweet potato using a mandolin or sharp chef's knife into wafer-thin slices. Arrange on a large rimmed baking sheet, and toss with 1 Tbsp. olive oil, salt, and black pepper. Bake until tender and browned around the edges, tossing once midway through, about 20 to 25 minutes total, depending on thickness.
  • Prepare Balsamic-Tahini Dressing by combining all ingredients in a glass jar or liquid measuring cup; mix until smooth. Whisk in 2 to 3 Tbsp. water to thin to desired consistency.
  • Place kale in a large salad bowl and drizzle with remaining 2 tsp. olive oil and a pinch of salt. Use your hands to massage the oil and salt into kale until the greens soften, about 20 to 30 seconds.
    Add sweet potatoes, quinoa, avocado, feta, sun-dried tomatoes, and pistachios. Drizzle with dressing and toss to combine.

Notes

  • Make-Ahead. The dressing can be made up to 3 days ahead. You can also cook and cool the quinoa hours ahead of assembling the salad.
  • Store. Store the salad (fully dressed!) in an airtight container for up to 3 days. Enjoy leftovers chilled, or closer to room temperature by letting the salad stand for 30 minutes before digging into.
If you love this recipe, please leave a star rating and review below!
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4.70 from 10 votes (2 ratings without comment)

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Recipe Rating




8 Comments

  1. Jessica says:

    5 stars
    So good!! I have made this two weeks in a row.

  2. Alison White says:

    2 stars
    the dressing was so thick. i added oil and water and it was still thick. i then added some lemon juice.

  3. Brit says:

    5 stars
    The salad is great, I used romaine because that’s what had. The dressing is sooooo good!

  4. Olivia says:

    5 stars
    Delicious!! I also subbed arugula, and added fried eggs instead of lentils/quinoa.

  5. Mallory says:

    5 stars
    Amazing option for lunch prep!

  6. Sana says:

    5 stars
    I made this last night and it was divine! My husband and I devoured it. I love a good gourmet salad. We had it with salmon and was one of the best salads I’ve made! Thank you for sharing such an incredible recipe. Look forward to trying your other recipes.

  7. Janice says:

    5 stars
    Made this today and it is EXCELLENT. I used lentils and substituted kale with arugula. Definitely a keeper! Thank you!

  8. Kyle says:

    5 stars
    Yummy 😋