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.
I originally published this recipe in 2018 as "Israeli Power Salad" in 2018, inspired by an unforgettable trip to Israel.
What I loved most about the food culture there is the foundation of family, sharing, and bringing people together over a good meal!
Ingredients
- 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 blend of dried herbs including hyssop, sumac, and sesame seeds. It may have oil and salt, too. I got the most gorgeous za'atar from the Yehuda Market! You can buy this one that uses hyssop; I used this one in this recipe.
- 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)
Roast sweet potatoes and chickpeas with oil and za'atar for 23 minutes.
Sprinkle on walnuts evenly on top then bake for 7 more minutes.
Meanwhile, add kale, cabbage, cucumber, and parsley to a very large mixing bowl.
Drizzle on tahini, lemon juice, za'atar, salt, and lots of pepper.
Massage tahini into the kale.
Add cooled sweet potato mixture and toss to combine.
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!
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!
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!
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!
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Kale and Roasted Sweet Potato Salad
- Prep Time: 10 minutes
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 1x
- Category: Salads
- Method: Oven
- Cuisine: Mediterranean
- Diet: Vegan
Description
Delicious, colorful, and veggie-packed Kale and Roasted Sweet Potato Salad! Loaded with chickpeas, toasted walnuts, cucumber, cabbage, za'atar, and a simple lemon tahini dressing. Irresistible flavors and textures plus 16g plant protein per serving...my favorite kale salad ever!
This salad is lemon-heavy (I love acid!). If needed, you can addd a squeeze of honey or maple syrup and/or olive oil to the kale.
Ingredients
For the za'atar roasted sweet potatoes:
- 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
For the salad:
- Heaping ½ 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 ½ cups)
- ½ cup parsley, chopped
- ⅓ cup tahini
- ¼ cup fresh lemon juice (from 3 small or 2 large lemons)
- 1 tbsp za'atar
- ½ tsp fine sea salt, to taste + lots of freshly ground black pepper
- Optional additions: avocado, feta, green onion
Instructions
- 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.
- 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. Sometimes I add a drizzle of olive oil, too! 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.
Kutzi says
This was really good. Unfortunately I used coriander instead of parsley but it was great anyways. It really is 4 serves and I’ll try my next plate with feta.
I’m becoming a fan of hummusapien
Julia says
This was great for lunches this week! I forgot to buy tahini at the store, but it was still delicious with a simple lemon & olive oil dressing. I also added some brown rice and tofu to make it a little heartier.
Alexis Joseph says
Perfect, love those additions!!
Nikki says
SOO easy and delish!! I will be making this one again for sure.
Alexis Joseph says
Heck yes!! Pro chef 🙂
Jennifer says
This was great. Can't do lemon juice so added extra summac and some water to tahini. Also skipped onion and instead shredded a couple carrots. Used baby kale instead of chard. It was a very beautiful and healthy dinner and even my eight year old liked it! Oh and we served with whole grain pita.
Alexis Joseph says
Mmmm I love your changes! Thanks for letting me know, Jennifer. Glad your daughter approved, too!
Alexis says
Yay! It makes the best leftovers 🙂
Hannah says
This was an amazing work lunch! Kept super well all week in the fridge-- even after tossing with dressing on day one. Will def make again. Thanks!
Alexis says
You go girl!!
eva @CostumeTakeOut says
made this last night! I had some subsitutions--red chard because I have it growing beautifully in my veggie garden, and plain white potato (oh how i wish i had sweet potato for this!), but it came delicious....made my own za'tar...forgot to put it on the potatos, so put it in the tahini dressing and it did add a nice flavor.....will make this again!
Alexis says
Mmm sounds so yummy!!
Kori says
While I know I definitely have a ways to go, I do try to purchase seasonal produce. I do take advantage of frozen fruits and vegetables, but I don't buy tomatoes, berries, etc. when I know they aren't in season. This recipe looks and sounds so flavorful and amazing!
Allison says
This looks so incredibly good! It is a beautiful reminder to check out local seasonal produce which can be challenging sometimes living in New England!
Dylan Miles says
This looks so FRESH! Cannot wait to try!