Craving something richly full of flavor; that is sweet and savory? The Sweet Potato and Kale Salad with Lemon Maple Dressing is a delightful, nutritious dish. It combines the earthy, sweet flavors of the sweet potatoes, the fresh-green taste of the kale, and the creamy richness of the Lemon-Maple Tahini Dressing. Then it’s topped with crispy, flavorful chickpeas for a satisfying crunch and roasted sunflower seeds. The feta adds another creamy, tangy layer of flavor. Flavors blend together and burst when it’s topped with the tangy, zesty, and sweet dressing. It’s so good!
Frequently Asked Questions:
Can I eat kale as a salad?
Absolutely! Kale is commonly enjoyed as a salad green and makes for a delicious and nutritious base for salads. It has gained popularity as a salad ingredient.
How do I calm down the strong taste of kale in a salad?
Kale can have a stronger and greener taste than lettuces and lighter greens, such as spinach. But there are a few things you can do to calm that flavor down.
- You can gently massage the kale leaves with a touch of olive oil and lemon and this will help break down the tough fibers and soften the leaves. This process can reduce the bitterness.
- If you find raw kale too strong, blanch or steam the kale leaves for a few minutes until they are slightly wilted can help. This will help mellow out the flavor.
- Combing kale with a combination of sweet and creamy ingredients can balance out the strong taste. This is exactly why this recipe works so well.
- Adding a bit of citrus or acidic elements also cuts through the bitterness. This recipes includes that element, too.
- Sometimes allowing the salad to sit for a little while before serving can help meld the flavors together.
- And finally, if the kale is still too strong for you then try another milder green. Try mixing greens like spinach, arugula, or romaine lettuce.
Can Sweet Potato and Kale Salad be made ahead of time?
Yes, Sweet Potato and Kale Salad with Lemon Maple Dressing can be made ahead of time, and it can even benefit from some advance preparation. Here’s how you can prepare and store the salad components to enjoy later:
- Assemble the salad in a large bowl per instructions. Cover the salad with plastic wrap or transfer it to an airtight container. Refrigerate the salad until you’re ready to serve. Kale is a sturdy green that can hold up well in the refrigerator, and allowing it to sit with the dressing for a while can enhance the flavors.
By preparing the Sweet Potato and Kale Salad ahead of time, you can have a nutritious and flavorful dish ready to enjoy whenever you like. The salad’s components, can hold up well for several hours or the next day, making it a convenient and delicious option for busy days or when you want a quick and healthful meal.
Similar Recipes to Sweet Potato and Kale Salad
Sweet Potato and Kale Salad with Lemon Maple Dressing
Equipment
- 2 baking sheets
- parchment paper or silicone mats
- mixing bowls
- whisk or fork
- 1 cutting board and knife
- measuring cups and spoons
Ingredients
For the Salad
- 2 large sweet potatoes, peeled and diced
- 1 bunch of kale, stems removed and leaves torn into bite-sized pieces
- 1 15 oz. can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon cumin
- ½ teaspoon garlic powder
- salt and pepper to taste
For the Dressing
- ½ cup tahini
- ⅛ cup water
- ¼ cup lemon juice
- ¼ cup maple syrup
- ¼ teaspoon salt
- 1 teaspoon coconut aminos (optional)
- 1 tablespoon olive oil
For Garnish
- vegan feta cheese, crumbled (use store-bought or make your own)
- ¼ cup sunflower seeds, toasted
- 1 avocado, sliced or topped (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, toss the diced sweet potatoes with olive oil, salt, and pepper until evenly coated. Spread them in a single layer on a baking sheet lined with parchment paper or a silicone mat.
- In a separate bowl, toss the chickpeas with a drizzle of olive oil, salt, smoked paprika, garlic powder and cumin. Spread them on another baking sheet lined with parchment paper or a silicone mat.
- Roast the sweet potatoes and chickpeas in the preheated oven for about 20-25 minutes or until the sweet potatoes are tender and slightly caramelized, and the chickpeas are crispy.
- While the sweet potatoes and chickpeas are roasting, prepare the dressing by whisking together the extra-virgin olive oil, balsamic vinegar, maple syrup or agave nectar, Dijon mustard, salt, and pepper in a small bowl. Set aside.
- In a large salad bowl, add the torn kale leaves. Pour half of the dressing over the kale and use your hands to massage the dressing into the leaves to help soften them.
- Once the sweet potatoes and chickpeas are done roasting, allow them to cool slightly before adding them to the salad bowl with the kale.
- Drizzle the remaining dressing over the salad and toss everything together to combine.
- To serve, sprinkle the crumbled vegan feta cheese over the top of the salad, followed by the toasted sunflower seeds. Add avocado sliced or cubed on the side (optional) before serving.
