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!
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
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cinnamon
- 1/4 teaspoon garlic powder
- 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
- 1/4 cup oil-packed sun-dried tomatoes, oil drained off before measuring, chopped
- 2 green onions, white and green parts, chopped
- 1/2 cup toasted walnuts, chopped
- Big handful fresh mint leaves, chopped
Harissa Yogurt Tahini Dressing
- 1/2 cup Greek yogurt
- 3 tablespoons tahini
- 2 tablespoons freshly squeezed lemon juice, plus more to taste
- 1/4 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
- 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!
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 1/3 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.
- Category: Side Dish
- Cuisine: Mediterranean
Keywords: sweet potato kale salad with harissa dressing