Lovely Roasted Candy Potato Kale Salad (protein & fiber-packed)

I shared this salad a couple of years again and simply needed to carry it out once more. This salad was impressed by one in all 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 essentially 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 lady and make this salad. I crave it on a regular basis. It’s excellent with a hearty protein like hen or salmon, or pretty 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 must 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 subsequent. Right here’s what you’ll must 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 favor to make use of Tuscan kale on this recipe!
• For the pistachios: I really 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 further crunch. Make sure to examine the label of your wasabi peas to make sure that they’re licensed gluten-free for those who 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 may need available. Right here’s what I can recommend:

• 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 proper 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 for those who 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:

Searching 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 will be scrumptious with:

Suggestions 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 a different way.

• Make sure to chop it very finely in order that the bites aren’t too massive.
• 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 a minimum of quarter-hour earlier than including the opposite toppings in order that it soaks up all the taste. It makes all of the distinction.

Tips on how to make this candy potato kale salad

1. Roast your candy potatoes. Drizzle the cubed candy potato with a little bit olive oil and roast it on a baking sheet.
2. Make the dressing. Whereas the candy potato is roasting, you possibly can whisk collectively all the components for the tahini dressing.
3. Therapeutic massage the kale. Add the dressing to your kale in a massive bowl, and toss all of it collectively nicely with my suggestions above!
4. Add your toppings. Gently toss in the remainder of the components besides the pistachios.
5. 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

If you happen to’re trying 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 could be saved in separate hermetic containers within the fridge, whereas every thing else could be saved at room temp till able to toss collectively and serve.

That being stated, the salad can be tossed collectively forward of time, too, for those who favor 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 straightforward 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 like this straightforward roasted candy potato kale salad recipe! If you happen to make it make sure to go away a remark and a score so I understand how you preferred it. Get pleasure from, xo!

The
Formidable Kitchen
Cookbook

125 Ridiculously Good For You, Typically Indulgent, and Completely By no means Boring Recipes for Each Meal of the Day

California Roasted Candy Potato Kale Salad

Prep Time 30 minutes minutes

Prepare dinner Time 30 minutes minutes

Complete Time 1 hour hour

ServesServes 6 servings

Beautiful 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 right veggie-packed lunch or dinner through 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 number of freshly floor black pepper
• 2-3 tablespoons heat water, to skinny the dressing
• For the salad:
• 1 tablespoon olive oil
• 1 medium to massive candy potato, minimize 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

• 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 by way of.

• In a medium bowl, whisk collectively the components for the dressing: tahini, garlic powder, contemporary lemon juice, pure maple syrup, dijon mustard, salt, pepper and water. I like to start out with 2 tablespoons of water, however you could 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.

• 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 delicate toss to mix.

• Lastly make your candy and spicy pistachios: place pistachio in a skillet over medium warmth. Toast nutes for 4-6 minutes, stirring continuously 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 chunk of parchment paper to chill for a couple of minutes. Pistachios might stick collectively so attempt to unfold them in a good layer when they’re cooling. Barely chop as soon as they’re a little bit cool and place them on the salad. Get pleasure from! Salad retains nicely for 3-4 days. Serves 4-6

Recipe Notes

Be happy to make this salad heartier by including chopped hen breast or chopped bacon. Or each!
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.
Hold it gluten-free: examine your label to ensure your wasabi peas are gluten-free, or examine the complete put up for tactics to swap them out for a distinct crunch.

Vitamin

Serving: 1serving (primarily based 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 revealed on January twenty sixth, 2021, republished on March fifteenth, 2023, and republished on March 4th, 2026.