My kale and sweet potato salad is a wonderful vegan lunch or side dish that you’ll want to make time and time again. Full of lentils for extra plant based protein. Topped with a delicious creamy tahini dressing for maximum flavour.
Is roasting the sweet potatoes worth the effort?
Absolutely. Roasting sweet potatoes, like many vegetables, makes them taste amazing. In fact I usually recommend roasting most vegetables as the way to make them taste the best.
If you are short of time you could boil or steam your sweet potatoes. However, I really recommend that when making this kale and sweet potato salad you take the time to roast them.
You could always roast the sweet potatoes in advance and store in the fridge.
How to make the kale really soft
Kale, when properly prepared, is really delicious. It tastes great and as vegans we should be eating lots of it as it’s packed full of nutrients.
On the other hand it can be really chewy. And when I say really I mean the kind of chewy that really hangs around in your mouth for far too long.
Plus if the stems are left on they really don’t taste good.
In a salad kale is served uncooked and it’s important to add a dressing with an acidic component. This will help to break the kale down and make it nice and soft. This could be vinegar or lemon juice.
In this kale and sweet potato salad recipe I’ve used lemon juice in the tahini dressing. I have also added an extra step which is to massage the kale leaves for a few minutes with some extra lemon juice. It’s really worth taking the time to do this step as your kale will thank you for it by becoming lovely and soft.
NB: in other recipes I massage the kale leaves with the whole dressing but in this case the tahini is just too messy (I tried).
More vegan salad recipes
How to make kale and sweet potato salad
Kale and sweet potato salad with puy lentils and tahini dressing
- 2 large sweet potatoes peeled and diced
- 1 tbsp olive oil
- 200 g cavolo nero leaves removed from stems and shredded
- 1 tbsp lemon juice
- 250 g cooked puy lentils
- Handful toasted pumpkin seeds
For the dressing
- 3 tbsp tahini
- 3 tbsp olive oil
- 1 tbsp lemon juice
- Preheat the oven to 200°C (fan)/220°C/gas mark 7.
- Place the chopped sweet potatoes into a roasting tin and drizzle with 1 tbsp olive oil.
Roast for 40 minutes or until soft. Stir halfway through the cooking time.
- Meanwhile make the tahini dressing.
Put 3 tbsp tahini, 3 tbsp olive oil, 1 tbsp lemon juice and a pinch of salt to a small mixing bowl and whisk together with a fork. It will go a bit grainy and then come together into a lovely creamy dressing.
Remove the sweet potatoes from the oven and set aside to cool.
- Place the cavolo nero into a salad bowl. Pour over 1 tbsp lemon juice and use your hands to massage it into the leaves for a minute or two. This is an important step as it will help to soften the kale and make it easier to eat.
- Add 250g cooked puy lentils, the roasted sweet potato and a handful of toasted pumpkin seeds to the kale.
Now add your tahini dressing. If it has thickened add a little bit of water and whisk again before adding it to the salad.
- Mix well and serve immediately.
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