I shared this salad a few years back and just had to bring it out again. This salad was inspired by one of my go-to take out spots in Chicago and their fabulous kale salad, and I *still* can’t get enough.
This sweet potato kale salad recipe is made with the most ridiculously good garlic tahini dressing, plus roasted sweet potatoes, crunchy wasabi peas, sweet cranberries, creamy avocado, and my special touch: sweet and spicy toasted pistachios.
Trust your girl and make this salad. I crave it all the time. It’s perfect with a hearty protein like chicken or salmon, or lovely on its own. Bonus: it’s delicious even after a few days in the fridge! Can’t wait to hear what you think.
What you’ll need to make this sweet potato kale salad
Get ready to fall in love with the textures and flavors in this vegan kale sweet potato salad. From the creamy dressing to the tender sweet potatoes and crunch from pistachios, every bite gets better than the next. Here’s what you’ll need to make it:
- For the dressing: we’re making a simple maple tahini dressing with tahini, garlic powder, lemon juice, maple syrup, dijon mustard, salt & pepper.
- For the salad base: you’ll need a large sweet potato & olive oil for roasting, plus a bunch of kale. We prefer to use Tuscan kale in this recipe!
- For the pistachios: I love adding some flavor to these pistachios by toasting them with maple syrup, cayenne pepper, and a bit of sea salt.
- Extra toppings: finish it off with dried cranberries, avocado, and yummy wasabi peas for extra crunch. Be sure to check the label of your wasabi peas to ensure that they’re certified gluten-free if you need the salad to be gluten-free.
Customize your salad
This roasted sweet potato kale salad is easy to customize with other veggies or pantry staples you might have on hand. Here’s what I can suggest:
- Mix up the produce: feel free to use butternut squash in place of the sweet potato.
- Add a new sweetness: chopped dates, raisins, dried cherries, and even apple slices are the perfect swap for the cranberries.
- Swap the crunch: out of pistachios and/or wasabi peas? Make sweet & spicy cashews instead, and try roasted salted chickpeas! I recommend these swaps if you can’t find gluten-free wasabi peas.
- Make it paleo: feel free to omit the wasabi peas to keep the salad paleo.
- Add a cheesy element: this salad would also be delicious with feta cheese or goat cheese!
More yummy dressing options
These delicious homemade dressings would also be perfect for this salad:
Looking for more protein?
Feel free to add your favorite meat or plant-based proteins to make this sweet potato and kale salad a heartier meal! It would be delicious with:
- Chopped chicken breast (my baked or grilled honey mustard chicken would be perfect!)
- 1 can of rinsed, drained chickpeas
- 1 cup of cooked quinoa
- Chopped bacon
- Shrimp or salmon
Tips for making salads with kale
Because kale is denser and sturdier than other greens like spinach, you want to treat it a bit differently.
- Be sure to chop it very finely so that the bites aren’t too large.
- Add the dressing to the kale by itself first and toss it all together really well. You can even do this with your hands and “massage” the dressing in so that all of the kale is well coated.
- Let it marinate! That’s right, you’ll want to let the dressed kale sit for at least 15 minutes before adding the other toppings so that it soaks up all of the flavor. It makes all the difference.
How to make this sweet potato kale salad
- Roast your sweet potatoes. Drizzle the cubed sweet potato with a little olive oil and roast it on a baking sheet.
- Make the dressing. While the sweet potato is roasting, you can whisk together all of the ingredients for the tahini dressing.
- Massage the kale. Add the dressing to your kale in a large bowl, and toss it all together well with my tips above!
- Add your toppings. Gently toss in the rest of the ingredients except the pistachios.
- Spice up those pistachios. Lastly, you’ll toast the pistachios in a skillet with the maple syrup, cayenne & sea salt until fragrant, let them cool, and add them to the salad.
Make it ahead of time
If you’re looking to meal prep this salad or serve it at a later date, feel free to chop your kale, roast the sweet potato, mix up your dressing, and even make those pistachios ahead of time! The kale, dressing, and sweet potato cubes can be kept in separate airtight containers in the fridge, while everything else can be kept at room temp until ready to toss together and serve.
That being said, the salad can also be tossed together ahead of time, too, if you prefer to do this; it’s great even a few days later! I recommend just leaving out the avocado until ready to serve.
Storing tips
This easy sweet potato kale salad will keep well for about 3-4 days in an airtight glass container in the refrigerator.
More salad recipes you’ll love
- Italian Chopped Brussels Sprouts Salad
- Warm Roasted Vegetable Harvest Couscous Salad
- Curried Chickpea Couscous Salad
- Cashew Crunch Shredded Brussels Sprouts Salad
- Chickpea Arugula Quinoa Salad
Get all of my salad recipes here!
I hope you love this easy roasted sweet potato kale salad recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
California Roasted Sweet Potato Kale Salad
Ingredients
- For the dressing:
- ¼ cup tahini
- ½ teaspoon garlic powder
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon pure maple syrup
- ½ teaspoon dijon mustard
- ½ teaspoon salt, plus more to taste
- Lots of freshly ground black pepper
- 2-3 tablespoons warm water, to thin the dressing
- For the salad:
- 1 tablespoon olive oil
- 1 medium to large sweet potato, cut into ½ inch cubes (or 2 cups cubed sweet potato)
- 1 bunch of Tuscan kale, stems removed and very finely chopped (or 8-10 cups chopped kale)
- ½ cup dried cranberries
- 1 avocado, sliced or diced
- ½ cup wasabi peas* (or roasted salted chickpeas), for crunch
- For the sweet and spicy pistachios:
- ½ cup shelled roasted pistachios
- 1 tablespoon pure maple syrup
- ¼ teaspoon cayenne pepper
- Sprinkle of sea salt
Instructions
- Preheat your oven to 375 degrees F. Line a large baking sheet with parchment paper. Add cubed sweet potatoes onto the pan and drizzle with olive oil; toss well to coat the sweet potatoes in oil. Bake for 25-30 minutes or until tender, flipping halfway through.
- In a medium bowl, whisk together the ingredients for the dressing: tahini, garlic powder, fresh lemon juice, pure maple syrup, dijon mustard, salt, pepper and water. I like to start with 2 tablespoons of water, but you may need 3 total tablespoons to achieve a creamy dressing that is easily pourable. You’ll want to be able to coat all of the kale nicely so a thinner dressing is better. Set dressing aside.
- Add the finely chopped kale to a large bowl and pour the dressing over. Use a tongs to coat the kale with the dressing; you REALLY want to get it mixed well so toss together for a few minutes to help breakdown the kale. Allow the dressing to sit with the kale for 15 minutes or longer to help the kale marinate with the dressing. Add in your roasted sweet potato cubes, cranberries, avocado and wasabi peas or roasted chickpeas. Give the salad a gentle toss to combine.
- Finally make your sweet and spicy pistachios: place pistachio in a skillet over medium heat. Toast nutes for 4-6 minutes, stirring frequently until they turn just slightly golden then turn off heat and immediately add in maple syrup, cayenne pepper and sea salt. Stir for 15 more seconds to coat pistachios, then transfer to a piece of parchment paper to cool for a few minutes. Pistachios may stick together so try to spread them in an even layer when they are cooling. Slightly chop once they’re a little cool and place them on the salad. Enjoy! Salad keeps well for 3-4 days. Serves 4-6
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on January 26th, 2021, republished on March 15th, 2023, and republished on March 4th, 2026.
I’m obsessed with this salad. I keep coming back again and again. 😀 Tell me all the variations you make on this. 😀
This was so yummy. I omitted the wasabi peas and added chicken. Meal prepped this for my lunch and it was so good. Next time I plan to double the amount of kale and use a little more water in the dressing than what is listed, I couldn’t really get it thin enough and I just need more of this salad. Definitely a new salad in the rotation
This one’s great for customizing! Were you adding warm water? That should help it thin well, and then just taste and adjust as needed.
Amazing flavor and texture! Beautiful! Loved it so much!
So happy to hear that!
Delicious salad! I LOVE the dressing! The pistachios were fun, added crunch. I added chicken for protein. I’ll make this one again and again.
So glad you enjoyed!
I prepped salad ahead nad made dressing. MEH. Not worth doing all the other. Did not like enough to continue on. Menu change. Sorry Ambitious Kitchen
Sorry to hear that you didn’t want to complete the recipe!
My family loves this salad – we make it on a regular basis! Our toddler devours the sweet potatoes! I appreciate that it serves as a great leftover lunch for the next few days. Thanks for another amazing recipe!
Love it!! One of my all-time favs 🙂
This is so delicious!! I subbed in roasted edamame for the roasted chickpeas and raisins in place of cranberries since that’s what I had on hand. Kept everything else the same. Very filling and kept well all week!
Love it! This one’s great for customizing 🙂
This salad is everything you want. Satisfying, healthy and so so delicious. I used golden raisins in place of cranberries which worked great and the crunch from the roasted pistachios and chick peas makes my mouth water thinking about it haha definitely a staple in our home.
YES so good! Glad you love it!
So good!! You will be using all your fresh garden veggies and loving this!!
Excellent!!! I made it three times in one week. It’s actually better the second day…. Just cut the avocado right before serving.
So glad you loved it!
This was so yummy! I added your honey mustard chicken to go with and omg 10/10!! I didnt have any lemons so i used lime in tbe dressing and jt was just as good, also keeps very well in the fridge even after being mixed
Love that!!
This was excellent! Like others, my husband isn’t a fan of kale but he really liked this. The different textures and taste of the ingredients really worked. The only change I made to the recipe itself was using pomegranites in lieu of cranberries because that’s what I had on hand. I added chicken and bacon. It’s a keeper and will definitely be made again.
So happy to hear that! Great idea to swap pomegranate and add some protein 🙂
How do I love this salad, let me share the ways: The big winner of this salad is how nicely it comes together, I LOVE how while the potatoes are roasting I can get the rest of the salad ready in the same amount of time. Keeping the ingredients in separate containers makes it my ‘go to’ for meal prepping lunches. I made this salad multiple times and switch things up based on what I have on hand. I recommend keeping the sweet potatoes, kale, dressing and avocado constant. I recently used salad greens in place of kale which wasn’t bad but I recommend not using as much dressing and plan to eat it right away, I’m a little lazy and use raw cashews 90% of the time and it’s still delicious. More recently I found I was out of cranberries and used dried dates instead. It was delicious with the sweet potato. I do think a dried fruit element really brings all the flavors together nicely in this salad. Enjoy!
One of my go-to salads, too, that’s great for customizing! Glad you love it!
Okay so I’ve never left a recipe comment in my life. And I’ve used many, many recipes.
THIS. SALAD. CHANGED MY LIFE. I mean I’m having a religious experience over this salad. Lady, I don’t know you, but I can’t thank you enough. I literally eat this salad for dessert.
That is all. Amen.
Thank you SO much for your comment! This is one of my all-time favs, too. Glad you love it!!
So incredibly delicious. We love the Doc B’s version too, but this is even better!
This salad is DELICIOUS!!!!! My husband and I loved it!! And I love that the kale will keep in the fridge for a few meals, so it can be made and enjoyed more than once! This was so awesome. The flavors, the crunch, all of it. I can’t wait to make it again. xo
So happy to hear that! One of my all time favs 🙂
Everything on this blog is great and I’m sure this salad is no exception, but made as is would ge unlikely to be gluten free unless you can find wasabi peas made without wheat. Most wasabi peas I’ve encountered have wheat in them so always check labels before buying.
Thank you! I’ve added extra notes for people to watch out for this.
Hear my out, I swapped the tahini dressing for hot honey because I didn’t have tahini at home and it was sooo good!!! Love this salad and will be making it a staple in my lunch rotation!
I’m glad that worked out well! Perfect lunch 🙂
Oh my gosh this is so delicious. I usually don’t get super excited over salads… but this is one I always look forward to eating! I usually do the plain salted biena crunch chickpeas instead of wasabi peas, just because they’re an ingredient I usually have in my pantry. And LOVE the spicy pistachios… so yummy!
Great idea to add biena chickpeas – love those! So glad this is a favorite 🙂
Love this salad!! Ambitious Kitchen’s amazing salads has us eating healthier than ever.
Amazing! So glad you’re loving my recipes and this salad is a hit for you!
I was skeptical but I made it and it is delicious!!! My new obsession. Thank you 🙏
WOO! This is the best, glad you’re loving this recipe!
Thank you so much for a delicious salad recipe! The sweet and spicy pistachios add an extra tasty crunch!
Welcome ❤️ Glad our loving this recipe and it turned out great for you!
This whole salad was delicious but the TAHINI DRESSING alone is worth coming back for!
Ahh yes! That dressing is everything, glad you’re loving this salad 😍
This salad was so satisfying. So many components to hit all of the senses! I thought the dressing was very good. I actually skipped the tahini and used some raw organic cashews in its place and it turned out delicious! I will definitely be whipping it up for the many bbqs and events we attend this spring and summer!
Absolutely delicious Monica! I used the Soom tahini that you linked me into. Ate two bowlfuls. :). Got my green in.
YUM! I am so glad this recipe is a hit and you are loving it!
I am in love with this recipe. Even my carnivore husband loves it.
Ah yay! This is the best!!
I LOVED this recipe! The tahini dressing is to die for, I’d add it to anything and will make for other items in the future. I used sliced almonds as I had them on hand with the maple syrup and Cayenne and I roasted my own chickpeas with a little salt and garlic powder since I couldn’t find them in store and used the darker green kale since I shopped at Trader Joe’s and that’s all they had, also added shredded carrots. I’ve been choosing one of your recipes every week to meal prep for my weekly lunches and haven’t been disappointed once!
Ah this is simply the best, so glad you are loving this recipe and it turned out great ❤️
I love this delicious salad! Thanks for sharing!
My husband is a chef at the new Doc Bs location in Indianapolis and this was the first thing I tried at the location. I was wanting to get a recipe for this salad and I googled it one day on a whim. Exact duplicate. Thank you so much, it is delicious and I can’t wait to make it for family and friends. Do you have any other copy cat recipes from this spot?
Why is my brain telling me to add pomegranate arils??
YUM! Those would be great is this salad, for sure! 🙂
I am making meals for my vegan daughter who recently had a baby. She wanted a kale salad and I found this recipe, having made other recipes that were wonderful from this website i was confident this would be a winner. All the ingredients really appealed to me so I decided to make it for our dinner. This is a very flavorful salad with sweet and spicy combined together. Don’t skip the pistachios with the maple syrup and cauenne. The only change I made is that I used dried cherries instead of cranberries because that is what I had in hand. My daughter loved it and so did her husband. Well definitely make again!.
Excellent! Congrats to your daughter. So glad this recipe is a hit and you all enjoyed it ❤️
So good! I’d double the dressing and use lacinto kale for best texture.
So good! Next time I’d double the dressing and use lacinto kale for the best texture.
Do you ever add feta or goat and if so which is better
I have not added either of them but they both would be delicious in this salad
I just found you looking up chicken soup. I have been cooking some ayurvedic way and I am impressed with some of your recipe’s and plan to try some. Thanks
Awesome! I hope you enjoy 🙂
I think I’ve eaten this almost every day for the last two weeks, it’s so good!!!
Another masterpiece by Monique! How does she do it?!
Ahh thank you! I’m SO happy you loved it 🙂
This recipe is a staple for me. I’ve made it probably more than ten times, at least. Love it as written and it’s so easy to swap out ingredients according to what’s on hand. So satisfying and nutritious!