Name: Kale and Roasted Sweet Potato Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 small to medium sweet potatoes, diced (4 cups); 1 14.5oz can chickpeas, drained and rinsed; 1 tbsp extra virgin olive oil; 1 tbsp za'atar + salt to taste; Heaping 1/2 cup walnuts, chopped; 4 cups de-stemmed and kale, very tightly packed (about 1 bunch); 2 cups shredded red or white cabbage (can use coleslaw mix); 3 Persian or mini seedless cucumbers, diced (1 1/2 cups); 1/2 cup parsley, chopped; 1/3 cup tahini; 1/4 cup fresh lemon juice (from 3 small or 2 large lemons); 1 tbsp za'atar; 1/2 tsp fine sea salt, to taste + lots of freshly ground black pepper; Optional additions: avocado, feta, green onion

Hummusapien » Recipes » Salads » Kale and Roasted Sweet Potato Salad with Lemon Tahini Dressing

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Delicious, colorful, and meal-worthy Kale and Roasted Sweet Potato Salad! Loaded with chickpeas, toasted walnuts, cucumber, cabbage, za'atar, and a simple lemon tahini dressing. This Mediterranean-inspired salad boasts irresistible flavors and textures plus 16g plant protein per serving. My favorite kale salad ever!

Meet my newest kale salad lunch love affair! Between my Vegan Kale Cesar Salad, Summer Kale Salad, and Roasted Potato, Mushroom and Lentil Kale Salad, asking me about my favorite leafy salad is like asking to pick a favorite child.

You may recall I originally published this recipe in 2018, inspired by an unforgettable trip to Israel. What I loved most about the food culture there is that it centers around family, sharing, and bringing people together over a good meal.

No one orders their own food in Israel; everything is family style. The culture surrounding food is celebratory, joyful, intentional, and slow. Never rushed. Cheers to that!

Key ingredients and substitutions

Kale: I buy pre-chopped kale for ease. Curly kale or lacinato (dino) work great! You can also use chard. Spinach won't hold up as well in the fridge compared to heartier, sturdier greens.
Sweet potatoes: the pop of sweetness and bright orange huge add so much!
Chickpeas: For yummy crunch and plant protein to make this a meal-worthy salad.
Walnuts: I'm obsessed with toasty walnuts in this recipe. The nuttiness add so much.
Tahini: Sesame seed butter adds incredible flavor to this salad. Soom is my favorite brand. The sesame seeds are harvested in Ethiopia, which makes for the highest quality tahini per the Israelis.
Lemon: Tons of fresh lemon juice pairs amazingly well with nutty tahini and fragrant za'atar.
Za'atar: A savory Mediterranean spice blend that totally makes this salad! See below for more info.
Cabbage: I love cruciferous veggies for crunch. Purple cabbage and carrot add gorgeous color, so I recommend a coleslaw mmix. No shredding required! You could also use shredded Brussels sprouts.
Cucumber: For a fresh, crisp bite.
Parsley: I love the flavor parsley adds. It really compliments all the other components and adds that next-level oomph. Curly or flat-leaf work.

How to make (step-by-step)

uncooked sweet potatoes and chickpeas on pan

Preheat oven to 400F. Place sweet potatoes and chickpeas on on baking sheet. Drizzle with oil and sprinkle with za'atar and a good pinch of salt. Toss to combine.

Roast for 23 minutes, then remove pan from oven. Shake to toss and sprinkle walnuts evenly on top. Return pan to oven for 7 minutes then set aside to cool.

kale, cucumber and cabbage in clear bowl

Meanwhile, chop veggies. Add kale, cabbage, cucumber, and parsley to a very large mixing bowl.

Drizzle on tahini, lemon juice, za'atar, salt, and lots of pepper.

Use your hands to massage tahini into the kale, helping to break down the leaves.

If your bowl is big enough, add cooled sweet potato mixture and toss to combine. If not, you can serve sweet potato mixture on top of salad.

What is za'atar?

Za'atar is a savory Mediterranean blend of dried herbs including hyssop, sumac, and sesame seeds. It may have oil and salt, tooo.

In the US, you're more likely to find blends made with oregano and thyme. Just make sure it doesn't contain wheat, as a lot of brands use wheat as a filler.

I got the most gorgeous deep green za'atar from a stand at the Yehuda Market when I went on an unforgettable foodie trip to Israel in 2018. I can still remember how fragrant it smelled!

When you've got the good stuff, za'atar really takes salads and roasted veggies and salad to another level! It's also amazing on pita with olive oil or avocado toast.

spices from Israeli market — spices from Yehuda Market in Jerusalem, Israel

Where can I buy za'atar?

Try your local Mediterranean market! You can also buy it on Amazon. This one uses hyssop. I used this one in the below recipe.

Tips for the best roasted veggies

Make sure veggies are in a single layer and aren't touching. If they're too close together, they'll steam versus roast. I use an extra large baking sheet, or you can do multiple baking sheets.
Don't be afraid of oil. Oil helps encourage browning!
Roast directly on the baking sheet. The direct contact means more flavor.
Go high heat. We're roasting at 400 degrees!

This salad is tangy, salty, sweet, crunchy, nutty, and bright. It's hearty and filling. A meal in a bowl. IT MAKES MY HEART SING! You deserve seventeen bowls. Enjoy it family style with those you love most!

How to store

You can store the salad mixed with the dressing in the fridge for up to 2 days.

I hope you're as obsessed with this glorious recipe and its inspiration as I am!

I'd be super grateful if you'd take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you'll crave!