Sweet Potato Kale Salad

This Sweet Potato Kale Salad is the perfect mix of cozy and fresh with roasted sweet potatoes, crisp kale, juicy cherries, and creamy avocado all tossed in a bright tahini-orange dressing. It’s hearty enough for a meal, gorgeous enough for guests, and packed with nutrients to keep you energized and satisfied. Each bite delivers the perfect balance of sweet, savory, and citrusy flavor that makes healthy eating feel like a treat.

4 Servings

Ingredients:

• 8 cups packed stemmed and torn curly kale
• 1/2 cup lightly packed torn fresh mint leaves
• 1 cup fresh cherries, pitted and halved
• 1 medium avocado, sliced
• 1/4 cup crumbled feta cheese or creamy goat cheese
• 1/4 cup unsalted roasted pepitas

For the Roasted Sweet Potatoes:

• 2 pounds sweet potatoes, scrubbed and cut into 1/3-inch-thick half-moons (about 6 cups)
• 2 tablespoons extra-virgin olive oil
• 3/4 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon salt

For the Dressing:

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons cider vinegar
• 1 tablespoon tahini
• 2 teaspoons orange marmalade
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt

Directions:

1. Place a large rimmed baking sheet in a cold oven; preheat to 425°F. Toss all ingredients for the sweet potatoes in a large bowl until evenly coated. Spread in an even layer on the preheated baking sheet. Roast, stirring once, until browned and tender, 25 to 30 minutes. Let cool to room temperature on the pan, about 10 minutes.
2. Whisk together dressing ingredients in a small bowl until combined. (Alternatively, combine in a jar and shake well.) Cover and refrigerate until ready to use.
3. Combine kale and mint in a large bowl. Add 2 tablespoons dressing; massage the leaves until they are softened, about 2 minutes. Add the roasted sweet potatoes, cherries and the remaining dressing; toss to combine. Divide among 4 plates; top with avocado, feta (or goat cheese) and pepitas.