• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Up Beet Kitchen

  • All Recipes
  • About
  • Contact
  • Workouts
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • All Recipes
  • About
  • Contact
  • Workouts
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • About
    • Contact
    • Workouts
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Salad Recipes

    Roasted Sweet Potato Kale Salad with Tahini Harissa Yogurt Dressing

    Published: May 16, 2021 Last Modified: May 16, 2021 by Allison

    1256 shares
    • Share
    • Tweet
    Jump to Recipe·Print Recipe

    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! 

    overhead shot of a serving of roasted sweet potato kale salad with harissa tahini dressing in a pink bowl

    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. 

    overhead shot of two bowls of roasted sweet potato kale salad with harissa yogurt dressing drizzled on top and in a jar in the left corner

    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. 

    two bowls of the salad before they have had dressing added

    overhead close up shot of a serving of warm roasted sweet potato kale salad in a pink bowl on a light backdrop

    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. 

    overhead shot of a bowl of the salad before the dressing has been added

    straight on shot of two bowls of the salad on a light pink backdrop

    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:

    • Warm Roasted Mushroom, Pear, Walnut + Avocado Spinach Salad
    • Thai Tempeh Quinoa Mango Salad
    • Chickpea Brown Rice Broccoli Salad with Balsamic Tahini Dressing

    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! 

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    overhead shot of a serving of roasted sweet potato kale salad with harissa tahini dressing in a pink bowl

    Roasted Sweet Potato Kale Salad with Tahini Harissa Yogurt Dressing


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

    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

    1. 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.
    2. 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.
    3. 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.
    4. 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

    Did you make this recipe?

    Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

     

     

    Related

    « Snickerdoodle White Chocolate Latte (Vegan)
    Cauliflower Chickpea Shawarma with Herb Yogurt Tahini Sauce »

    Reader Interactions

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    featured image for Up Beet Kitchen about page

    Hi, I'm Allison! Welcome to Up Beet Kitchen, a food blog that specializes in wholesome and feel good recipes for people on the move! I love to work with whole foods to fuel healthy, active lifestyles.

    More about me →

    Trending Recipes

    • Chickpea Brown Rice Spinach Artichoke Casserole (Vegan)
      ★★★★★
    • straight on shot of a carrot cake breakfast bar piece on a fork on a white marble board
      Carrot Cake Oatmeal Breakfast Bars (V + GF)
      ★★★★★
    • straight on shot of slice of raw vegan banana cream pie on blue plate with coconut whipped cream and caramel sauce on top
      Raw Vegan Banana Cream Pie
      ★★★★★
    • a far out overhead shot of a serving of Moroccan carrot lentil salad in a pink bowl with some pita, hummus, and crackers on a plate beside it
      Moroccan Lentil Carrot Salad (Vegan)
      ★★★★★

    Follow Along on Social Media

    • Instagram
    • Facebook
    • Pinterest

    Cozy Recipes

    • featured image for the post, 1200x1200 pixles, of a serving of the salmon pesto quinoa bake on a light blue plate
      Salmon Pesto Quinoa Bake
    • featured image for the post, an overhead shot of the mole chicken, rice, salsa, and cabbage topped with Greek yogurt in a bowl on a light pink backdrop
      Mole Chicken Bowls
    • featured image for the blog post, overhead photo of a barbecue meatball bowl with quinoa, sweet potato, broccoli, and avocado sauce
      Barbecue Meatball Bowls with Avocado Goddess Sauce
    • 1200x1200 pixel featured image for this recipe, an overhead close up photo of an egg and pesto breakfast burrito sliced in half
      Egg, Pesto, and Sweet Potato Breakfast Burritos

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Up Beet Kitchen

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 Upbeet Kitchen on the Foodie Pro Theme

     

    Loading Comments...