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Vegan Fall Recipe

Autumn Kale and Sweet Potato Salad

This fresh autumn kale and sweet potato salad are loaded with roasted sweet potato and kale with tahini salad dressing on top. Perfect for fall gatherings. It is easy to make with easy-to-find ingredients. A salad that offers a lot of health benefits and great addition to a vegan meal.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Salad
Cuisine American
Calories 1692 kcal

Ingredients
  

Sweet Potatoes:

  • 2 medium sweet potatoes
  • 1 tbsp vegetable oil
  • 1/4 tsp cinnamon
  • 1/2 tsp cumin ground
  • 1/4 tsp smoked paprika
  • 1/4 tsp kosher salt

Tahini Salad Dressing:

  • 2 oz. tahini
  • 2 oz. water
  • 4 tsp lemon juice
  • tbsp maple syrup according to your liking
  • kosher salt
  • garlic
  • cayenne pepper

Kale:

  • 7 cups kale chopped
  • 1 large apple
  • 2 oz. pepitas
  • 1/3 cup pecans chopped
  • 1/4 cup cranberries dried

Instructions
 

Let us combine the ingredients!

  • Preheat the oven to 400ºF and line a baking sheet.
  • Chop the kale without a woody stem, and cut the apple sweet potatoes into quarters.
  • In a small bowl, mix all the ingredients for sweet potatoes, mix well, and brush them into quartered sweet potatoes.
  • On a baking sheet, transfer the sweet potatoes and roast them for at least 25–30 minutes, or until tender.
  • Meanwhile, in a jar, combine all the ingredients for a tahini dressing, mix them well, and set them aside.
  • In a large bowl, place the chopped kale, quartered apples, and the remaining ingredients for kale, then add the cooked sweet potatoes.
  • Then, refrigerate for up to 4-5 days before adding the tahini dressing on top.

Notes

Ingredients Note
  • Kale: Feel free to substitute spinach and add some of your favorite fall leaf vegetables.
  • Sweet Potato: Alternatively use butternut squash, pumpkin, kabocha, delicata, or acorn.
  • Salad dressing: If tahini is not your thing, feel free to drizzle it with Raspberry Vinaigrette Dressing and Orange Mustard.

Nutrition

Calories: 1692kcalCarbohydrates: 171gProtein: 52gFat: 103gSaturated Fat: 14gPolyunsaturated Fat: 43gMonounsaturated Fat: 38gTrans Fat: 0.1gSodium: 1110mgPotassium: 4320mgFiber: 49gSugar: 50gVitamin A: 111441IUVitamin C: 474mgCalcium: 1490mgIron: 20mg
Keyword autumn recipe, dairy-free, fall recipe, fruit salad, Greek salad dressing, kale, plant-based, sweet potato, vegan, vegetarian meal
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