This Roasted Sweet Potato Kale Salad with Tahini Harissa Yogurt dressing is a healthy, satisfying dish that combines warm roasted sweet potato with kale, walnuts, mint, and sun-dried tomatoes. You’re sure to love it!

It is time for another epic salad recipe! This one is just delightful. Warm smoked paprika and cinnamon roasted sweet potatoes are tossed with massaged kale, sun-dried tomatoes, walnuts, green onion, and mint. It’s finished off with a spicy harissa yogurt tahini dressing. All in all, this makes a fabulous side dish next to veggie burgers, or you can turn it into more of a meal-sized salad by adding some cooked grains and additional protein of choice.

the details of this warm roasted sweet potato kale salad

This salad consists of a few elements, but it all comes together quickly. Once you get the sweet potato into the oven, you can prepare the rest of the salad and make the dressing. Then, add the warm roasted sweet potato to the massaged kale and add the dressing.

Harissa is a Moroccan hot pepper sauce that is at once smoky and spicy, and it has become quite popular in recent years. It can typically be found in well-stocked grocery stores or online. The brand that I used is Mina. You can also make harissa from scratch, if you like! If you are unable to buy harissa and you don’t have the ingredients to make your own, don’t fret. Substitute ⅓ cup chopped roasted red pepper and cayenne pepper to taste.

ingredients you’ll need

For the roasted sweet potato component of the salad, you’ll need sweet potatoes, extra virgin olive oil, sea salt, pepper, smoked paprika, cinnamon, and garlic powder.

For the massaged kale portion of the salad, you’ll need kale, extra virgin olive oil, sea salt, and lemon juice.

For the rest of the salad, you’ll need oil-packed sun-dried tomatoes, toasted walnuts, green onions, and fresh mint.

For the harissa yogurt tahini dressing, you’ll need Greek yogurt, tahini, lemon juice, sea salt, maple syrup or honey, garlic, harissa, and water.

the method

Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper. Place the diced sweet potato in the middle of the baking sheet and drizzle with the olive oil. Sprinkle with salt, pepper, smoked paprika, cinnamon, and garlic powder. Toss thoroughly to coat and spread out in an even layer on the baking sheet. Roast for 30-40 minutes, or until fork tender and lightly browned around the edges.

Meanwhile, prepare the rest of the salad. Place the kale in a large bowl. Drizzle with the olive oil and lemon juice. Add a pinch of salt and use your hands to massage the oil and lemon into the kale until every piece is coated and it’s all bright green and quite tender. Add the sun-dried tomato, green onion, mint, and walnuts. Toss to combine.

Make the dressing: Place the Greek yogurt, tahini, lemon juice, salt, maple syrup, garlic, harissa, and water in a food processor fitted with the ‘S’ blade. Process until smooth, pausing to scrape down the sides as needed. Taste and adjust the seasonings, if desired, by adding more lemon, salt, or maple syrup/honey to taste. The dressing should be on the thick side but it should still be pourable, so add a tablespoon or two more water if needed to achieve the correct consistency.

Add the sweet potato to the kale while still warm and toss once more. Divide the salad between bowls and drizzle with harissa yogurt dressing. Garnish with more mint if you like and eat!

And that’s it, that’s all! Pretty darn easy, so wholesome and flavourful, and quite possibly all that you need to re-ignite your excitement for salad.

more wholesome salad recipes

If you love this warm roasted sweet potato kale salad with harissa yogurt tahini dressing, you might also enjoy these wholesome salad recipes:

Finally, I hope that you love this recipe. If you make it, let me know how you enjoyed it by leaving a comment and rating below. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made.

Enjoy!

Roasted Sweet Potato Kale Salad with Tahini Harissa Yogurt Dressing

Author: Allison
Total Time: 55 minutes
Yield: 4-6 servings 1x
Diet: Vegetarian

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Description

This Roasted Sweet Potato Kale Salad with Tahini Harissa Yogurt dressing is a healthy, satisfying dish that combines warm roasted vegetables with kale, walnuts, mint, and sun-dried tomatoes. You’re sure to love it!

Ingredients

Scale

Roasted Sweet Potato

4 cups peeled, cubed sweet potatoes (from 2 medium sweet potatoes; approx. 1-inch cubes)
1 tablespoon extra virgin olive oil
Pinch each sea salt and freshly ground black pepper
½ teaspoon smoked paprika
¼ teaspoon cinnamon
¼ teaspoon garlic powder

Massaged Kale

1 large bunch green or Tuscan kale, tough stems removed and sliced (approx. 6 cups sliced)
2 teaspoons extra virgin olive oil
2 teaspoons freshly squeezed lemon juice
Pinch of sea salt
¼ cup oil-packed sun-dried tomatoes, oil drained off before measuring, chopped
2 green onions, white and green parts, chopped
½ cup toasted walnuts, chopped
Big handful fresh mint leaves, chopped

Harissa Yogurt Tahini Dressing

½ cup Greek yogurt
3 tablespoons tahini
2 tablespoons freshly squeezed lemon juice, plus more to taste
¼ teaspoon sea salt
1 teaspoon maple syrup or raw honey
2 medium garlic cloves, minced
1–2 tablespoons harissa, to taste
2 tablespoons water, plus more as needed

Instructions

Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper. Place the diced sweet potato in the middle of the baking sheet and drizzle with the olive oil. Sprinkle with salt, pepper, smoked paprika, cinnamon, and garlic powder. Toss thoroughly to coat and spread out in an even layer on the baking sheet. Roast for 30-40 minutes, or until fork tender and lightly browned around the edges.
Meanwhile, prepare the rest of the salad. Place the kale in a large bowl. Drizzle with the olive oil and lemon juice. Add a pinch of salt and use your hands to massage the oil and lemon into the kale until every piece is coated and it’s all bright green and quite tender. Add the sun-dried tomato, green onion, mint, and walnuts. Toss to combine.
Make the dressing: Place the Greek yogurt, tahini, lemon juice, salt, maple syrup, garlic, harissa, and water in a food processor fitted with the ‘S’ blade. Process until smooth, pausing to scrape down the sides as needed. Taste and adjust the seasonings, if desired, by adding more lemon, salt, or maple syrup/honey to taste. The dressing should be on the thick side but it should still be pourable, so add a tablespoon or two more water if needed to achieve the correct consistency.
Add the sweet potato to the kale while still warm and toss once more. Divide the salad between bowls and drizzle with harissa yogurt dressing. Garnish with more mint if you like and eat!

Notes

Make it vegan: Use a thick and creamy vegan yogurt in place of the Greek yogurt.

Make it nut-free: Use sunflower seeds or pepitas in place of the walnuts.

No harissa? No problem. Use ⅓ cup chopped roasted red pepper and cayenne to taste in its place. You could even add some smoked paprika to mimic the harissa’s smoky flavour.

To toast walnuts: Spread raw walnuts out on a baking sheet and roast at 325 F for 8-10 minutes, until golden and fragrant.

To make ahead: Prepare the salad up to step 4, but keep the harissa yogurt dressing in a separate container until right before serving. Store the salad in an airtight container for up to 4 days.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Side Dish
Cuisine: Mediterranean

Keywords: sweet potato kale salad with harissa dressing