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This eye-catching kale salad features roasted sweet potatoes, tart pomegranate arils, and crunchy pumpkin seeds to create an abundant main course–worthy meal. A homemade dressing that’s equal parts creamy, tangy, and savory adorns each bowl with a drizzle of gold. If you want to get creative and add some extra toppings, a few pickled onions or extra roasted veggies would really take this dish over the top. For leftovers, set aside some of the kale, sweet potatoes, and dressing, store them in separate airtight containers in the fridge, and assemble when you’re ready to eat.
From Dreena’s Kind Kitchen
For more hearty salad inspiration, check out these tasty ideas:
- Mojo-Seasoned Plantain Salad with Black Beans and Rice
- Balsamic-Roasted Delicata Squash Salad
- Greek Salad with Sun-Dried Tomato Tofu Feta
- Southwest Salad Bowls with Quick Mango Salsa
- 4½ to 5 cups 1-inch cubes orange sweet potatoes
- ¼ cup apple cider vinegar
- ¼ cup nutritional yeast
- 1½ tablespoons pure maple syrup
- 1½ tablespoons tahini
- 1 tablespoon tamari
- 1 small clove garlic, halved
- ½ teaspoons yellow mustard
- ¼ teaspoons sea salt
- 5 cups stemmed and chopped kale
- ¼ cup raw or toasted pepitas or toasted walnut or pecan pieces
- ¼ cup pomegranate arils or 2 to 3 tablespoons dried cranberries
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper; sprinkle a few pinches of sea salt over parchment. Spread sweet potato cubes on the prepared baking sheet. Bake 35 to 40 minutes or until fully tender and browned in spots, stirring two or three times.
- For Buddha Dressing, in a blender (or a deep cup if using an immersion blender) combine apple cider vinegar, nutritional yeast, maple syrup, tahini, tamari, garlic, yellow mustard, and ¼ teaspoon sea salt. Blend until smooth. Taste and adjust seasoning; thin with water if you like. Store in an airtight container in the fridge until ready to use.
- In a large bowl combine hot sweet potatoes and the kale. Toss to slightly wilt kale. Add Buddha Dressing; toss to coat, adding more dressing as desired. Top salad with pepitas and pomegranate arils.
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