Sweet potato, kale and quinoa salad with tahini dressing is the perfect healthy winter salad.
Obviously we all know that this is the time of year where salads are everywhere. And it makes sense. I definitely indulged over the holidays and have been craving a bit of a reset of sorts. Unfortunately for me, recipe testing means that I’m actually not working on healthy recipes right now (this salad was made months ago). But, it’s definitely inspiring me to make it again–mostly for the delicious vegan tahini dressing.
There are some things that just work, and kale and sweet potatoes are one of those combinations. It’s like dates and blue cheese, or sea salt and chocolate. For this salad, I took my favourite healthy pairing and added a bit of quinoa, then tossed it with a simple tahini dressing that I’ve been making for years. This salad is basically three ingredients plus a quick dressing.
I know a lot of people make ‘healthy eating’ resolutions, and if you’re one of them, I have a ton of healthy recipes that will fit the bill.
I’m not one of those people who makes healthy eating a resolution, but I’m happy to report that we’re 11 days into 2018 and I think I’m doing a pretty good job of being more present (my 2018 resolution which you can read more about here). I’ve also been able to make some serious headway on some big projects for 2018 that I am so excited to bring to you here.
While the ingredients list is short, there are a few steps when it comes to making this salad. First I like to start on roasting the sweet potatoes and cooking the quinoa. The sweet potatoes are cubed and tossed with a little salt and pepper then roasted in a super hot oven at 450F. I always keep the peel on when I’m roasting sweet potatoes because a) I’m kind of lazy and b) I like the texture. But if you’re not a fan, you can definitely peel them (but really, why would you?).
Once the sweet potatoes and quinoa are cooked, I’ll toss the warm ingredients with the kale to soften it a tiny bit. I actually don’t mind raw kale at all, especially when it’s served with the sweet potatoes and creamy maple tahini salad dressing.
Sweet Potato, Kale and Quinoa Salad with Tahini Dressing
Ingredients
- 2 sweet potatoes, diced
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- 1 cup quinoa, cooked to package directions
- 3 cups finely chopped kale
For dressing:
- 3 tbsp tahini
- 2 tbsp lemon juice
- 1 clove garlic, minced
- 2-3 tbsp water
- 1 tsp maple syrup
Instructions
- Preheat oven to 450F.
- Toss sweet potatoes with olive oil, sprinkle with salt and pepper. Dump onto a baking sheet, in a single layer and roast for 10 minutes, toss sweet potatoes, and roast for another 10 minutes. Remove from oven and set aside
- Toss cooked sweet potatoes with cooked quinoa and kale.
- In a small bowl, whisk tahini with lemon juice, garlic, water and maple syrup. If the dressing seems too thick, add more water, a teaspoon at a time until it has reached the desired consistency.
Let me know if you give this sweet potato, kale and quinoa salad with tahini dressing a try in the comments below.
Elizabeth Dibble 
Louisa Clements 
Sue 
Erin 
Kathy 
Emily A. Francis 
Brennan 
Helen Dube
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