Loaded Kale Salad With Sweet Potatoes and Tahini Dressing

För recept på svenska, klicka här: Grönkålssallad med sötpotatis och tahini dressing

Kale salad, we say, and people wonder how that’s enough for dinner. Well, you have to load it up! That’s what we do, and we could – literally – eat this every week. Mike even went as far as saying “I think you could eat only this for the rest of your life and not end up with a nutritional deficiency”. While we’ll have to leave that unsaid, this really is the ultimate meal. It has all the components – veggies, carbs, legumes for protein, crunch and creamy sauce – and holds up very well for a few days in the fridge, contrary to other salads that often get a little sad quickly.

If you’d like a similar salad but with butternut squash instead of sweet potatoes (we eat with the Swedish seasons but make an exception for sweet potatoes once in a while), we encourage you to check out this recipe for Kale Salad with Butternut Squash and Tahini Dressing. And the concept of a filling salad and a creamy tahini dressing has obviously been revisited many more times, such as in this Herb Rice with Spinach and Chickpeas and this Spiced Lentil Salad with Carrots.

And while you might be tempted to skip the kale massage, please refrain. It only takes a minute but makes all the difference for the end result (read: kale turns softer and less bitter). Good luck!

Serves 4
Total Time: 45 min

Ingredients

3 sweet potatoes (1 kg)
3 medium red onions (300 g), cut into wedges
1 tbsp canola oil
2 small bunches of green curly kale (400 g), de-stemmed and torn into big pieces
460 g cooked chickpeas (600 ml)
100 ml dried cranberries
100 ml toasted pumpkin seeds
Salt and black pepper

Tahini dressing

100 ml tahini
4 tbsp lemon juice
3/4 tsp salt
1 tbsp maple syrup
1 garlic clove, minced
4 tbsp hot water
Black pepper

Instructions

1. Set the oven to 200ºC. Wash (don’t peel) the sweet potatoes and chop into 2 cm cubes. Place on an oven sheet with the onions and toss with canola oil, 1/2 tsp of salt and a few grinds of black pepper. Roast in the oven for 40 minutes, tossing halfway through, until the sweet potatoes are cooked through and slightly browned. Set aside.
2. Place the kale into a large bowl and sprinkle with 1/4 tsp of salt. Massage the leaves for about 1 min or until they start to feel a bit softer and turn darker. Add in chickpeas and cranberries and set aside.
3. Whisk together all the ingredients for the dressing until smooth. Adjust the consistency by adding more water if too thick. You’re looking for something pourable yet creamy here.
4. When the sweet potatoes and onions are done, stir them in with the rest of the salad. Mix in the dressing and finish off by sprinkling the pumpkin seeds on top. Serve immediately or refrigerate for later – a tip is to take it out of the fridge a little while before eating though, so the flavors come through more.

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