A vibrant, nutrient-packed salad featuring smoky grilled sweet potatoes and massaged kale, all brought together with a creamy lemon tahini dressing that's absolutely addictive.
Recipe Details
Ingredients
Salad
- 900g sweet potatoes, peeled and sliced into 1cm rounds
- 200g kale leaves, stems removed and leaves chopped
- 30ml extra virgin olive oil
- 400g chickpeas, drained and rinsed
- 1/2 medium red onion, thinly sliced
- 100g fresh pomegranate seeds
- 60g pumpkin seeds (pepitas), toasted
- 60g dried cranberries
- 20g fresh mint leaves, chopped
- to taste sea salt
- to taste freshly ground black pepper
Lemon Tahini Dressing
- 90g tahini (sesame seed paste)
- 60ml fresh lemon juice
- 45ml extra virgin olive oil
- 30ml pure maple syrup
- 1 large garlic clove, minced
- 2g ground cumin
- 3g fine sea salt
- 45-60ml warm water (as needed)
Instructions
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Preheat grill to medium-high heat or heat a grill pan over medium-high heat on the stovetop.
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Toss 900g sweet potatoes slices with 30ml extra virgin olive oil, to taste sea salt, and to taste freshly ground black pepper in a large bowl until evenly coated.
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Grill sweet potato slices for 5-7 minutes per side until tender and nicely charred. Remove and let cool slightly, then cut into bite-sized pieces.
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While sweet potatoes cool, massage 200g kale leaves with a pinch of salt and a drizzle of olive oil for 2-3 minutes until leaves soften and turn bright green.
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Make the dressing by whisking together 90g tahini (sesame seed paste), 60ml fresh lemon juice, 45ml extra virgin olive oil, 30ml pure maple syrup, 1 large garlic clove, 2g ground cumin, and 3g fine sea salt in a medium bowl. Gradually add 45-60ml warm water (as needed) 1 tablespoon at a time until you reach your desired consistency - it should be pourable but still creamy.
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In a large serving bowl, combine the massaged 200g kale leaves, grilled sweet potato pieces, 400g chickpeas, and 1/2 medium red onion.
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Drizzle half the dressing over the salad and toss gently to combine. Add more dressing as needed.
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Top with 100g fresh pomegranate seeds, 60g pumpkin seeds (pepitas), 60g dried cranberries, and 20g fresh mint leaves. Serve immediately or chill for up to 2 hours before serving.
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Toss again just before serving and add any remaining dressing if needed.
Tips
Grilling Perfection: If you don't have a grill, roast the sweet potatoes at 220°C (425°F) for 20-25 minutes, flipping halfway through. The goal is tender inside with slightly caramelized edges.
Kale Massage: Don't skip massaging the kale! This breaks down the tough fibers and makes the leaves much more tender and easier to digest.
Dressing Consistency: The tahini dressing will thicken as it sits. Add a tablespoon of warm water and whisk to thin it out if needed before serving.
Make-Ahead Strategy: This salad actually improves with time! The dressed salad can sit for up to 4 hours, allowing the flavors to meld beautifully. Add the pomegranate seeds and pumpkin seeds just before serving.
Seasonal Swaps: In winter, try roasted butternut squash instead of sweet potatoes. In summer, grilled zucchini or eggplant work wonderfully.
Protein Power: Add grilled chicken, salmon, or crumbled feta cheese to make this a complete meal. Hard-boiled eggs also pair beautifully with the tahini dressing.
Storage Secrets: Leftover salad keeps for 2 days in the refrigerator, though the kale will soften further. Store extra dressing separately for up to a week.