Introduction

This vibrant Sweet Potato Salad is a delightful mix of roasted vegetables, fresh fruits, and crunchy nuts, all tossed in a creamy honey tahini dressing. Perfect for a light lunch or a colorful side dish, it’s packed with flavors and textures that please every palate.

Sweet Potato Kale Salad with Blueberries, Beets, and Tahini Dressing Recipe - Recipe Image

Ingredients

2 Tbsp. honey
2 Tbsp. olive oil
2 Tbsp. apple cider vinegar
1 Tbsp. orange juice
¼ cup tahini
1 garlic clove, minced
1 Tbsp. minced shallot or onion
½ tsp. ground cumin
½ tsp. salt
8 cups chopped, packed kale leaves
2 medium tomatoes, chopped
2 medium cooked sweet potatoes, peeled and chopped
1 bell pepper, sliced
1 cup fresh blueberries
½ cup sliced red onion
2 cups cooked cubed beets
1 cup chopped pecans

Instructions

Step 1: In a medium bowl, whisk together honey, olive oil, apple cider vinegar, orange juice, tahini, minced garlic, minced shallot or onion, ground cumin, and salt until smooth to create the dressing. Set aside.
Step 2: In a large bowl, place the chopped kale as the base. Add the chopped tomatoes, cooked sweet potatoes, sliced bell pepper, fresh blueberries, sliced red onion, and cooked beets on top.
Step 3: Sprinkle the chopped pecans over the salad.
Step 4: Drizzle the honey tahini dressing over the salad according to your desired amount and toss gently. Serve immediately for the best texture and flavor.

Tips & Variations

For extra crunch, lightly toast the pecans before adding them to the salad.
Substitute kale with spinach or mixed greens if preferred for a milder taste.
Add a squeeze of fresh lemon juice to brighten the dressing flavor even more.
To make it vegan, use maple syrup instead of honey in the dressing.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with dressing just before serving to keep the kale crisp and fresh. Leftovers can be gently reheated if desired, but this salad is best served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw sweet potatoes for this salad?

It’s best to use cooked, peeled, and chopped sweet potatoes as raw ones will be too hard and difficult to eat. Roasting or boiling the sweet potatoes before adding them ensures they are tender and flavorful.

How do I prepare the beets for the salad?

You can roast or boil the beets until tender, then peel and cube them. Roasting enhances their sweetness, but boiling is a quicker option if you’re short on time.

Sweet Potato Kale Salad with Blueberries, Beets, and Tahini Dressing Recipe

Print Recipe

★★★★★

4.6 from 106 reviews

A vibrant and nutritious Sweet Potato Salad combining kale, sweet potatoes, fresh vegetables, and a flavorful honey tahini dressing. This salad offers a delightful balance of sweet and savory flavors, enhanced with crunchy pecans and fresh blueberries, perfect for a healthy lunch or side dish.

Author: Marco
Prep Time: 20 minutes
Cook Time: 0 minutes (assuming cooked sweet potatoes and beets are pre-prepared)
Total Time: 20 minutes
Yield: 6 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dressing

2 Tbsp. honey
2 Tbsp. olive oil
2 Tbsp. apple cider vinegar
1 Tbsp. orange juice
¼ cup tahini
1 garlic clove, minced
1 Tbsp. minced shallot or onion
½ tsp. ground cumin
½ tsp. salt

Salad

8 cups chopped, packed kale leaves
2 medium tomatoes, chopped
2 medium cooked sweet potatoes, peeled and chopped
1 bell pepper, sliced
1 cup fresh blueberries
½ cup sliced red onion
2 cups cooked cubed beets
1 cup chopped pecans

Instructions

Make the dressing: In a medium bowl, whisk together honey, olive oil, apple cider vinegar, orange juice, tahini, minced garlic, minced shallot or onion, ground cumin, and salt until smooth and well combined. Set aside to allow flavors to meld.
Combine the salad ingredients: In a large bowl, add the chopped kale leaves first. Layer the chopped tomatoes, cooked and chopped sweet potatoes, sliced bell pepper, fresh blueberries, sliced red onion, and cooked cubed beets on top of the kale.
Add the nuts: Sprinkle the chopped pecans evenly over the layered salad ingredients for added texture and flavor.
Dress and serve: Drizzle the desired amount of the prepared honey tahini dressing over the salad. Toss gently if desired, or serve immediately to retain vibrant texture.

Notes

For a warm salad, serve sweet potatoes and beets slightly warm before assembling.
Adjust honey in the dressing to taste for desired sweetness.
Can substitute pecans with walnuts or almonds based on preference.
This salad is best consumed fresh to maintain the texture of the kale and fresh fruit.
To make it vegan, substitute honey with maple syrup or agave nectar.

Keywords: sweet potato salad, kale salad, honey tahini dressing, healthy salad, vegetarian salad, fresh blueberry salad, fall salad