Description
A nutritious kale salad with sweet potatoes, quinoa, and a creamy tahini dressing.
Ingredients
Scale
- 6 cups kale, packed
- 1 cup diced apple (1 large apple)
- 1 cup cooked sweet potato (1 small potato or half large potato)
- 1 cup cooked quinoa
- ½ cup feta cheese
- ¼ cup pumpkin seeds
- ¼ cup chopped red onion or shallot
- 1 cup chickpeas (optional)
- ⅓ cup tahini
- ¼ cup lemon juice (1 large lemon or 2 small lemons)
- 1 Tbsp extra virgin olive oil
- 1½ Tbsp pure maple syrup
- 1 clove garlic
- ¼ cup water (more as needed to thin it out)
- ½ tsp salt
- ⅛ tsp black pepper
- 1 small sweet potato (or ½ large sweet potato)
- 1 Tbsp extra-virgin olive oil
- ¼–½ tsp paprika
- ¼–½ tsp garlic powder
- salt (to taste)
Instructions
- Cook your quinoa: if you already have quinoa cooked, skip to step 2. Cook the quinoa according to the package instructions. Typically, quinoa will need to be rinsed first. Then, add it to a pot with water and bring it to a boil. Lower heat, cover, and simmer for 15 minutes. Remove from the heat and let it cool while the other components of the salad are prepared.
- While the quinoa is simmering, cook your sweet potatoes: if you already have sweet potatoes cooked, skip to step 3. Use your favorite method to cook your sweet potatoes. Note: I like to use my air-fryer sweet potato recipe for this: dice the potato in 1 inch pieces, add ½ Tbsp olive oil, ½ tsp paprika, ½ tsp garlic powder, ¼ tsp salt and place them in the air fryer in a single layer. Cook at 390℉ for 8-12 minutes, shaking halfway through.
- Prep your kale. This step is optional but highly recommended! Chop your kale into ribbons or small pieces based on your preference. Add a pinch of salt, olive oil, and apple cider vinegar or lemon juice to your kale. Massage the kale between your fingers and set it aside to set while you prepare the dressing.
- While the kale marinates, make your dressing. Option 1: add all the dressing ingredients to a food processor and blend for 30 seconds-1 minute until smooth. Add water to thin it out as needed. Option 2: mince the garlic and then add all the dressing ingredients to a bowl or measuring cup and whisk. Add water to thin it out as needed.
- Dice the apple and red onion or shallot (if using). I suggest chopping everything in small pieces so you get a little bit of everything in each bite! In a large bowl, add the following ingredients: massaged kale, cooked sweet potato and quinoa, apples, pumpkin seeds, feta cheese, shallot or red onion (if using), chickpeas (if using).
- Add the dressing on top and give it all a toss.
- Hint – If you are making this salad in advance, add the dressing right before serving.
Notes
- This salad is best served fresh but can be stored in the refrigerator for a few days without the dressing.
- This recipe allows for variations—feel free to add or substitute your favorite ingredients!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salads
- Method: mixing and cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving