I shared this salad a couple of years again and simply needed to deliver it out once more. This salad was impressed by one among my go-to take out spots in Chicago and their fabulous kale salad, and I *nonetheless* can’t get sufficient.
This candy potato kale salad recipe is made with probably the most ridiculously good garlic tahini dressing, plus roasted candy potatoes, crunchy wasabi peas, candy cranberries, creamy avocado, and my particular contact: candy and spicy toasted pistachios.
Belief your woman and make this salad. I crave it on a regular basis. It’s excellent with a hearty protein like hen or salmon, or beautiful by itself. Bonus: it’s scrumptious even after a couple of days within the fridge! Can’t wait to listen to what you assume.
What you’ll have to make this candy potato kale salad
Get able to fall in love with the textures and flavors on this vegan kale candy potato salad. From the creamy dressing to the tender candy potatoes and crunch from pistachios, each chunk will get higher than the following. Right here’s what you’ll have to make it:
- For the dressing: we’re making a easy maple tahini dressing with tahini, garlic powder, lemon juice, maple syrup, dijon mustard, salt & pepper.
- For the salad base: you’ll want a big candy potato & olive oil for roasting, plus a bunch of kale. We desire to make use of Tuscan kale on this recipe!
- For the pistachios: I like including some taste to those pistachios by toasting them with maple syrup, cayenne pepper, and a little bit of sea salt.
- Further toppings: end it off with dried cranberries, avocado, and yummy wasabi peas for additional crunch. Make sure you verify the label of your wasabi peas to make sure that they’re licensed gluten-free in the event you want the salad to be gluten-free.
Customise your salad
This roasted candy potato kale salad is simple to customise with different veggies or pantry staples you might need readily available. Right here’s what I can counsel:
- Combine up the produce: be happy to make use of butternut squash instead of the candy potato.
- Add a brand new sweetness: chopped dates, raisins, dried cherries, and even apple slices are the right swap for the cranberries.
- Swap the crunch: out of pistachios and/or wasabi peas? Make candy & spicy cashews as a substitute, and check out roasted salted chickpeas! I like to recommend these swaps in the event you can’t discover gluten-free wasabi peas.
- Make it paleo: be happy to omit the wasabi peas to maintain the salad paleo.
- Add a tacky ingredient: this salad would even be scrumptious with feta cheese or goat cheese!
Extra yummy dressing choices
These scrumptious do-it-yourself dressings would even be excellent for this salad:
On the lookout for extra protein?
Be happy so as to add your favourite meat or plant-based proteins to make this candy potato and kale salad a heartier meal! It might be scrumptious with:
Ideas for making salads with kale
As a result of kale is denser and sturdier than different greens like spinach, you wish to deal with it a bit in another way.
- Make sure you chop it very finely in order that the bites aren’t too giant.
- Add the dressing to the kale by itself first and toss all of it collectively rather well. You may even do that along with your fingers and “therapeutic massage” the dressing in in order that all the kale is nicely coated.
- Let it marinate! That’s proper, you’ll wish to let the dressed kale sit for at the very least quarter-hour earlier than including the opposite toppings in order that it soaks up all the taste. It makes all of the distinction.
make this candy potato kale salad
- Roast your candy potatoes. Drizzle the cubed candy potato with a bit of olive oil and roast it on a baking sheet.
- Make the dressing. Whereas the candy potato is roasting, you’ll be able to whisk collectively all the components for the tahini dressing.
- Therapeutic massage the kale. Add the dressing to your kale in a giant bowl, and toss all of it collectively nicely with my suggestions above!
- Add your toppings. Gently toss in the remainder of the components besides the pistachios.
- Boost these pistachios. Lastly, you’ll toast the pistachios in a skillet with the maple syrup, cayenne & sea salt till aromatic, allow them to cool, and add them to the salad.
Make it forward of time
In case you’re seeking to meal prep this salad or serve it at a later date, be happy to cut your kale, roast the candy potato, combine up your dressing, and even make these pistachios forward of time! The kale, dressing, and candy potato cubes may be saved in separate hermetic containers within the fridge, whereas every little thing else may be saved at room temp till able to toss collectively and serve.
That being mentioned, the salad can be tossed collectively forward of time, too, in the event you desire to do that; it’s nice even a couple of days later! I like to recommend simply leaving out the avocado till able to serve.
Storing suggestions
This simple candy potato kale salad will preserve nicely for about 3-4 days in an hermetic glass container within the fridge.
Extra salad recipes you’ll love
Get all of my salad recipes right here!
I hope you’re keen on this simple roasted candy potato kale salad recipe! In case you make it remember to go away a remark and a score so I understand how you appreciated it. Get pleasure from, xo!
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California Roasted Candy Potato Kale Salad
Attractive California roasted candy potato kale salad with dried cranberries, avocado, candy & spicy pistachios and a creamy tahini dressing. This vegan candy potato kale salad is bursting with taste and simple to customise with further protein! The proper veggie-packed lunch or dinner in the course of the week.
Substances
- 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 extra to style
- A lot of freshly floor black pepper
- 2-3 tablespoons heat water, to skinny the dressing
- For the salad:
- 1 tablespoon olive oil
- 1 medium to giant candy potato, lower into ½ inch cubes (or 2 cups cubed candy potato)
- 1 bunch of Tuscan kale, stems eliminated and really 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 candy and spicy pistachios:
- ½ cup shelled roasted pistachios
- 1 tablespoon pure maple syrup
- ¼ teaspoon cayenne pepper
- Sprinkle of sea salt
Directions
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Preheat your oven to 375 levels F. Line a big baking sheet with parchment paper. Add cubed candy potatoes onto the pan and drizzle with olive oil; toss nicely to coat the candy potatoes in oil. Bake for 25-Half-hour or till tender, flipping midway via.
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In a medium bowl, whisk collectively the components for the dressing: tahini, garlic powder, recent lemon juice, pure maple syrup, dijon mustard, salt, pepper and water. I like to begin with 2 tablespoons of water, however you might want 3 whole tablespoons to attain a creamy dressing that’s simply pourable. You’ll need to have the ability to coat all the kale properly so a thinner dressing is best. Set dressing apart.
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Add the finely chopped kale to a big bowl and pour the dressing over. Use a tongs to coat the kale with the dressing; you REALLY wish to get it blended nicely so toss collectively for a couple of minutes to assist breakdown the kale. Permit the dressing to sit down with the kale for quarter-hour or longer to assist the kale marinate with the dressing. Add in your roasted candy potato cubes, cranberries, avocado and wasabi peas or roasted chickpeas. Give the salad a mild toss to mix.
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Lastly make your candy and spicy pistachios: place pistachio in a skillet over medium warmth. Toast nutes for 4-6 minutes, stirring steadily till they flip simply barely golden then flip off warmth and instantly add in maple syrup, cayenne pepper and sea salt. Stir for 15 extra seconds to coat pistachios, then switch to a bit of parchment paper to chill for a couple of minutes. Pistachios might stick collectively so attempt to unfold them in an excellent layer when they’re cooling. Barely chop as soon as they’re a bit of cool and place them on the salad. Get pleasure from! Salad retains nicely for 3-4 days. Serves 4-6
Recipe Notes
For a vegetarian hearty salad choice, be happy so as to add 1 cup of cooked quinoa.
To make paleo: merely omit the wasabi peas.
Maintain it gluten-free: verify your label to ensure your wasabi peas are gluten-free, or verify the complete put up for tactics to swap them out for a special crunch.
Vitamin
Serving: 1serving (based mostly on 6)Energy: 330calCarbohydrates: 40.1gProtein: 9gFats: 18.3gSaturated Fats: 2.6gFiber: 9.3gSugar: 14.6g
Recipe by: Monique Volz // Formidable Kitchen | Images by: Eat Love Eats
This put up was initially printed on January twenty sixth, 2021, republished on March fifteenth, 2023, and republished on March 4th, 2026.