WHOA. Before we get into all the adjectives and descriptives about this salad, let me just say… YOU NEED TO MAKE THIS! Completely and utterly obsessed is simply an understatement.
I shared this salad a couple of years back and just had to bring it out again. This salad was inspired by one of my go-to take out spots in Chicago and their fabulous kale salad. I simply can’t get enough. It’s made with the most ridiculously good garlic tahini dressing, plus there are roasted sweet potatoes, crunchy wasabi peas (or you can sub roasted chickpeas!), sweet cranberries, creamy avocado and my special touch: sweet and spicy toasted pistachios.
Now, doesn’t this sweet potato kale salad just sound fabulous? Well, trust your girl and make this salad. I crave it all the time. It’s perfect with a hearty protein like chicken or salmon, or lovely on its own. Bonus: it’s delicious even after a few days in the fridge! Can’t wait to hear what you think.
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What you’ll need to make this sweet potato kale salad
Get ready to fall in love with the textures and flavors in this vegan kale sweet potato salad. From the creamy dressing to the tender sweet potatoes and crunch from pistachios, every bite gets better than the next. Here’s what you’ll need to make it:
- For the dressing: we’re making a simple maple tahini dressing with tahini, garlic powder, lemon juice, maple syrup, dijon mustard, salt & pepper.
- For the salad base: you’ll need a large sweet potato & olive oil for roasting, plus a bunch of kale. We prefer to use Tuscan kale in this recipe!
- For the pistachios: I love adding some flavor to these pistachios by toasting them with maple syrup, cayenne pepper and a bit of sea salt.
- Extra toppings: finish it off with dried cranberries, avocado and yummy wasabi peas for extra crunch. Be sure to check the label of your wasabi peas to ensure that they’re certified gluten free if you need the salad to be gluten free.
Customize your salad
This roasted sweet potato kale salad is naturally vegan, gluten free & grain free and paleo friendly, but it’s easy to customize with other veggies or pantry staples you might have on hand, too. Here’s what I can suggest:
- Mix up the produce: feel free to use butternut squash in place of the sweet potato.
- Try a new dressing: if you don’t have tahini, try my feta yogurt dressing or even my greek yogurt ranch. But trust me the tahini dressing is a GAME changer.
- Add a new sweetness: chopped dates, raisins, dried cherries and even apple slices are the perfect swap for the cranberries.
- Swap the crunch: out of pistachios and/or wasabi peas? Make sweet & spicy cashews instead, and try roasted salted chickpeas! I recommend these swaps if you can’t find gluten free wasabi peas.
- Make it paleo: feel free to omit the wasabi peas, too, to keep the salad paleo.
Looking for more protein?
Feel free to add your favorite meat or plant-based proteins to make this sweet potato and kale salad a heartier meal! It would be delicious with:
- Chopped chicken breast (my baked or grilled honey mustard chicken would be perfect!)
- Chickpeas
- Quinoa
- Chopped bacon
- Shrimp or salmon
Tips for making salads with kale
Because kale is more dense and sturdy than, say, spinach leaves, you want to treat it a bit differently.
- Be sure to chop it very finely so that the bites aren’t too large.
- Add the dressing to the kale by itself first and toss it all together really well. You can even do this with your hands and “massage” the dressing in so that all of the kale is well coated.
- Let it marinate! That’s right, you’ll want to let the dressed kale sit for at least 15 minutes before adding the other toppings so that it soaks up all of the flavor. It makes all the difference.
How to make this sweet potato kale salad
- Roast your sweet potatoes. Drizzle the cubed sweet potato with a little olive oil and roast it up.
- Make the dressing. While the sweet potato is roasting you can whisk together all of the ingredients for the tahini dressing.
- Massage the kale. Add the dressing to your kale and toss it all together well with my tips above!
- Add your toppings. Gently toss in the rest of the ingredients except the pistachios.
- Spice up those pistachios. Lastly, you’ll toast the pistachios with the maple syrup, cayenne & sea salt until fragrant, let the cool, and add them with the rest of the salad.
Make this sweet potato kale salad ahead of time
If you’re looking to meal prep this salad or serve it at a later date, feel free to chop your kale, roast the sweet potato, mix up your dressing, and even make those pistachios ahead of time! The kale, dressing, and sweet potato cubes can be kept in the fridge while everything else can be kept at room temp until ready to toss together and serve.
That being said, the salad can also be tossed together ahead of time too if you prefer to do this; it’s great even a few days later! I recommend just leaving out the avocado until ready to serve.
Storing tips
This easy sweet potato kale salad will keep well for about 3-4 days in an airtight glass container in the refrigerator.
More salad recipes you’ll love
- Italian Chopped Brussels Sprouts Salad
- Warm Brussels Sprouts Salad
- Winter Butternut Squash Brussels Sprouts Caesar Salad
- Cashew Crunch Shredded Brussels Sprouts Salad
- Roasted Sweet Potato, Pear & Pomegranate Spinach Salad
I hope you love this easy California roasted sweet potato kale salad recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
California Roasted Sweet Potato Kale Salad
Ingredients
- 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 more to taste
- Lots of freshly ground black pepper
- 2-3 tablespoons warm water, to thin the dressing
- For the salad:
- 1 tablespoon olive oil
- 1 medium to large sweet potato, cut into ½ inch cubes (or 2 cups cubed sweet potato)
- 1 bunch of Tuscan kale, stems removed and very 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 sweet and spicy pistachios:
- ½ cup shelled roasted pistachios
- 1 tablespoon pure maple syrup
- ¼ teaspoon cayenne pepper
- Sprinkle of sea salt
Instructions
- Preheat your oven to 375 degrees F. Line a large baking sheet with parchment paper. Add cubed sweet potatoes onto the pan and drizzle with olive oil; toss well to coat the sweet potatoes in oil. Bake for 25-30 minutes or until tender, flipping halfway through.
- In a medium bowl, whisk together the ingredients for the dressing: tahini, garlic powder, fresh lemon juice, pure maple syrup, dijon mustard, salt, pepper and water. I like to start with 2 tablespoons of water, but you may need 3 total tablespoons to achieve a creamy dressing that is easily pourable. You’ll want to be able to coat all of the kale nicely so a thinner dressing is better. Set dressing aside.
- Add the finely chopped kale to a large bowl and pour the dressing over. Use a tongs to coat the kale with the dressing; you REALLY want to get it mixed well so toss together for a few minutes to help breakdown the kale. Allow the dressing to sit with the kale for 15 minutes or longer to help the kale marinate with the dressing. Add in your roasted sweet potato cubes, cranberries, avocado and wasabi peas or roasted chickpeas. Give the salad a gentle toss to combine.
- Finally make your sweet and spicy pistachios: place pistachio in a skillet over medium heat. Toast nutes for 4-6 minutes, stirring frequently until they turn just slightly golden then turn off heat and immediately add in maple syrup, cayenne pepper and sea salt. Stir for 15 more seconds to coat pistachios, then transfer to a piece of parchment paper to cool for a few minutes. Pistachios may stick together so try to spread them in an even layer when they are cooling. Slightly chop once they’re a little cool and place them on the salad. Enjoy! Salad keeps well for 3-4 days. Serves 4-6
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on January 26th, 2021, and republished on March 15th, 2023.
155 comments
Love the sweet potato salad with kale
Omg this is my new favorite salad!!! I served it with salmon and it was the perfect dinner! This will definitely be added into regular rotation—thank you for another amazing recipe❤️
So happy to hear that!!
So, so, so delicious! Thank you for always coming through with the best tasting meals! I got so many compliments on this salad tonight. In fact, nobody ate anything else because they all kept getting more salad – it’s that good! This is going to become a regular in our household. Thank you!!!
Absolutely! Glad it was a hit!
Wow!! Seriously one of the best kale salads I’ve ever had. I’m not a fan of kale, but this is amazing! I was snacking on the wasabi peas while I made it and did not like them at all. But wow when added into the salad they complimented the flavors and all the other ingredients really toned down their heat. I subbed in cashews for pistachios just cause they were less pricey. Thank you!!
Love that! So glad you enjoyed 🙂
Loved this salad! I am now obsessed with the spicy pistachios in it!
I’m so glad! Aren’t they amazing?? My favs.
I have been making many of your recipes. They are so good. Just made the kale salad but improvised on the dressing. Just made a cilantro EVOO garlic Lime juice dressing S and P.
Also used pecans instead. Making do with what I have. I ama making your 30 minute Chicken and string bean recipe tomorrow. Just love them all!!!!!!!!
Thank you for all you do!
Love it! So happy you enjoyed!!
Amazing recipe! I could eat this every day.
Such a great lunch or dinner! Glad you love it 🙂
SO GOOD OMG!!!! I love the simplicity of this recipe with the depth of flavor. We have this at least once a week now and I double it so we can have leftovers at lunch for a couple days. I also marinate a couple chicken breasts in a garlic lemon dressing while I chop my potatoes. Then I roast my chicken in a dish next to the potatoes and shred it to top the salad. Thank you for a delicious recipe!
This salad is amazing! I’ve made it twice now using Trader Joe’s Cruciferous Crunch mix and it’s definitely going to be in our weekly rotation. The sweet and spicy pistachios are so delicious and so easy to make. It’s a great quick weeknight meal as you can prep the ingredients ahead of time and just throw it together when you’re ready to eat.
Made this using baby kale and blue diamond wasabi almonds because the store did not have wasabi peas (even though I LOVE wasabi peas). The flavors were great! sweet potato left me full. I stored dressing separate and enjoyed for 4 days. thanks for all the great recipes. Using ambitious kitchen salad recipes has helped me have way more nutritious and yummy lunches in a busy week.
Loved this. Now in the regular rotation.
I’m so glad!
This is a great salad and its made with ingredients I usually have on hand. I added garbanzo beans instead of wasabi peas and apple instead of cranberries. Sometimes I use pumpkin seeds instead of pistachios too!
Absolutely! Glad you’re loving it!
Subbed chopped apple for cranberries and added tempeh as protein. Also used purple sweet potatoes, and it turned out amazing! A new fave salad, so versatile and delicious for adding on proteins.
Perfect! This one’s great for customizing 🙂
This salad was sooo good! I have trouble finding crunchy ingredients sometimes, so the crispy chickpeas & pistachios were a great touch. I also loved that the dressing was tahini based and not oil based (I try and limit my oil but it’s hard to do with dressings). Can’t wait to make this again!
Absolutely! So glad you loved this one!
I made this salad for my daughter’s birthday and it was delicious. I do have to admit that the only thing I wasn’t crazy about was the kale. I marinated and massaged it but I think I am just not a kale lover. I would love to try this again with a different lettuce. I also topped this with your honey mustard chicken, which was fantastic and keeper for my family.
Great idea to add that chicken – yum! And let me know if you give it a try with a different lettuce base 🙂 Chopping up the kale even smaller might help, too!
Why take perfect lovely healthy ingredients and douse them in sugar, msple syrup is a heavy sugar not to mention the cranberries, rely sad!!!
Feel free to customize this recipe as you’d like to fit your preferences 🙂
I saw this post and immediately knees you were referring to Doc B’s TO DIE FOR California Kale Salad. !! You have just made my Saturday night!!!! My husband and I love Doc B’s and specifically this salad and I cannot wait to try yours!!!!!! I need to be friends with you!!! Lol. I just baked some previously frozen oatmeal chocolate coconut cookies (your recipe!!) and it was so divine on this cold cozy night!!! Take care and hope you have a smooth labor and delivery with your baby baby #2!!!!! ❤️❤️
Yes!! Best salad ever. So glad you found this one and thank you so much!
Best Roasted sweet potato and kale salad! I used walnuts and pumpkin seeds instead of pistachios because I didn’t have any. The salad is forgiving as to what ingredients are used. It was awesome. I am having leftovers tonight!
Love it! Glad you enjoyed!
Delicious and filling!
Perfect lunch!
This salad is awesome! I made it this week for my lunches and can’t believe how well it saves. I am normally not a kale fan, I think this recipe has won me over. Thank you!
So glad you loved it!!
This salad is my all time fave! I have made it multiple times and everyone that has tasted it loves it! It has the perfect touches of sweet and savory in every bite. All of your recipes are always the best!
I’m so glad! One of my favs, too 🙂
I love this recipe so much! My husband even requested it again and he’s impossible to get to pick recipes for the week!
Love it! Such a great lunch or dinner 🙂
This was a great light nutrient filled lunch!
Absolutely! Glad you enjoyed 🙂
This review is long overdue. New mama here and trying to get my reviews in for all of my fave recipes. This salad is a go to in our home and we mix it up weekly with different toppings… Buffalo chickpeas to Thai curry cashews. Honestly this salad is so good! I skip the avocado sometimes and still turns out wonderful.
Amazing! Thanks so much for your review, Kayla 🙂 Glad you love this one!
Honestly, this salad sounded weird to me, but I have been trying to branch out and haven’t had kale, tahini or sweet potatoes forever… This was SO GOOD! Even my boyfriend ate it and he doesn’t eat salads with me usually. Totally unique flavors and a nice change of pace around here. Thank you!
So glad you gave it a try! One of our favs, too 🙂
Delicious dressing – could literally drink it! And loved the combo of fresh yet hearty toppings.
The best! Glad you enjoyed 🙂
It is rare for me to comment on a recipe, but for this one i am making an exception because this is just the best salad i have EVER had! Due to the pandemic i have lost my motivation to have a balanced diet and workout, but recently it started to bother me and so my search for satisfying, healthy meals began. This week i am having this salad for lunch, and when it tastes this good it is easy to get all the vegetables in for the day!! The crunch of the wasabi peas is just perfect with that little heat of the cashews and sweetness of the sweet potatoes. It does require some time to make, so definitely skip this recipe if you are in a rush, but otherwise i would recommend 10/10!!!
I’m so glad you found this one! Such a great way to pack in the veggies 🙂 Thanks for your comment!
This salad is so good! Love the different textures. My husband wasn’t very excited when I told him a kale salad was on the menu but he couldn’t stop eating it. I was hoping there’d be leftovers, but we ate it all! Thank you for another delicious recipe!
So happy to hear that! Best way to eat veggies 🙂
This was awesome!! Had to make a few adjustments and did some additions, but they worked out well!
Substituted almond butter for tahini for the dressing since we didn’t have tahini, it was yummy!
Used pumpkin seeds instead of pistachios, and added goat cheese and a roasted portobello to top. Definitely a hit and a for sure repeater in our house!
Perfect! This one’s great for customizing 🙂 Glad it was a hit!
So amazing! Am always on the lookout for non-lettuce-based, wholesome salads, and this one hit all the marks with flavor, texture, color, and of course nutrients. Thanks for another home run, AK!
Absolutely! Glad you found this one 🙂
This salad was phenomenal! Subbed the cranberries for golden raisins and it was so good! The pistachios are dangerously good- I was worried I would eat them all before they could make it to the bowl! Another commenter mentioned that the dressing is just alright on its own and they were right! Everything tastes perfect together! Another amazing salad, Monique!
Perfect! So glad you loved this one!
I’ve made this salad multiple times now and it’s ALWAYS a hit. I absolutely love all of the different textures. I did make a couple substitutes – used a baby green mix instead of kale and swapped the wasabi for roasted chickpeas for my people who don’t like spice. Oh, also switched pistachios for pecans since it’s what I had on hand. The dressing is also phenomenal. FIVE STARS.
Perfect! This one’s great for customizing 🙂 Glad you loved it!
I made this salad tonight, but was disappointed. Could not even taste the dressing. I guess it should be doubled.
Sorry to hear that, Natalie! Be sure to really massage the dressing into the kale so that it soaks up all of those flavors. And yes, feel free to double it next time!
loved it! The best healthy breakfast I will definitely try this recipe
So happy to hear that! 🙂
This salad was so delicious and filling!! The dressing was incredible, and I loved all the flavor combos. So easy and fun to make! I added shredded chicken for a little protein and omitted the wasabi peas (bc I didn’t have any) and it was still 10/10. This will definitely be on my salad rotation all year round!
Awesome, I’m so glad to hear you loved it, Breckyn! Great idea to add chicken, and totally fine to omit the peas!
So delicious! I did not have the wasabi peas or Dijon for the dressing but I didn’t miss it at all. Such a great combination of sweet savory and spicy! Absolutely loved it and got the kids to eat it too!! The pistachios added just the right kick. Thank you!!
I’m so happy you loved it, Erica! And so great that the kids ate it!! 🙂
I’m so GLAD I ran across This,,,AMAZING
It is very flavored with tahini dressing. It is a very good meal/side dish for pregnant since it has full of nutrition having sweet potato, avocado and kale in one bowl. Highly recommended!
So glad to hear you enjoyed it!
I love this salad from Doc B’s so was excited to see that you recreated it! This is my go to meal prep salad for lunches. I prepare the sweet potatoes and dressing ahead of time and then assemble for lunch. I keep the wasabi peas, pistachios, cranberries and dressing ingredients stocked in my pantry so all I have to get is the kale, sweet potato and avocado when grocery shopping. Only change I made is I buy the chili roasted pistachios rather than make them.
This recipe was easy and delicious! I loved the sweet and spicy crunch from the pistachios. My husband had seconds and I ate the rest for leftovers the next day. I love that the kale doesn’t get soggy. We will make again. One tip, make sure the kale is chopped fairly small, otherwise all the delicious toppings fall to the bottom.
This is one of my new favorites. The tahini dressing is so easy and is one of the best dressing recipes on this site. The salad holds well in the fridge and is great for weekday lunches.
I am OBSESSED with this salad! First off it’s SO easy to make, second it packs amazing flavors, and third it makes a great meal salad or side if you’re having a big meal. It was a big pleaser with my Arab in-laws.
At home we have prepared this salad many times and everyone who try it just loved it. Has such an special flavour! The dressing is delicious. Thanks!
This salad had it all. Flavor, soft and crunchy texture, fruity and zingy elements. It was perfection in a bowl. The only thing I noted down for next time was to make a little more of the gorgeous dressing because everyone wanted more of it. But since it comes together so quickly, that wasn’t a problem at all.
Omg YAY I’m so happy you guys all loved it so much! And good call on adding more dressing 🙂
Made this salad for friends coming for lunch. Didn’t have kale so subbed it for baby spinach. Absolutely delicious and a really impressive dish. Love the combination of ingredients and the dressing, thank you for the inspiration
Spinach is a great sub! So glad to hear you loved it ❤️
If I could give this recipe a 1,000 stars, I would. I love all of Monique’s recipes, but damn girl, you killed it with this one. Not to be dramatic, but I could eat this salad every day for the rest of my life and be happy. I’m utterly obsessed!!! Please run to the kitchen and make this ASAP!
Omg AMAZING. I’m so happy you love it so much–so do I! TYSM for the review 🙂
the whole family enjoyed the salad. We didn’t have pistachios but it was still yum!
I’m so happy to hear that! Totally fine to leave those out 🙂
Wow. This salad was incredible. Personally, I’m not huge on tahini but I gave the dressing a shot and I’m so glad I did because it truly makes this salad. Pulls all the flavors together so well. I’m not one for commenting but wanted to leave a review because this salad is just. so. good. The sweet and spicy pistachios are my favorite touch. I left out the wasabi peas just because I’m not a big fan of them, but I felt the salad still had plenty of crunch with just the pistachios. Will definitely be making this again.
Thanks SO much for leaving a review, Caroline–it means a lot! Glad to hear you loved this recipe 🙂
Loved this salad! I added tempeh strips to make it heartier and increase protein. I cooked the tempeh and sweet potato in the air fryer. Since I did not have wasabi peas or pistashios, I added fried onions which were delish! The dressing is awesome and so versatile. This salad would also be amazing with apple.
Those are awesome additions!! Thanks for sharing 🙂
I’m not a big salad person but this is absolutely amazing! Everything pairs so well together and the dressing is so delicious!
This is the best weekday lunch! The wasabi peas are always sold out at my grocery store. I like to toast up some spicy pumpkin seeds in with the pistachios:
That’s a great sub! So glad you’re loving this salad 🙂
Absolutely delicious! Definitely a keeper! Thank you so much for this fantastic recipe!
I’m so glad you love this one, Kim! Thanks 🙂
AK does it again, we loved this salad! We didn’t have tahini on hand, so we blended garbanzo beans with a bit of olive oil and then added the rest of the salad dressing ingredients and it worked out perfectly! Dressing the kale early and letting it sit for a while was definitely key. We try to do a big salad for dinner once a week and they usually end up being kind of mushy; this was not at all and we loved the crunch from the pistachios and the wasabi peas! Can’t wait to add it to the rotation.
Oh that’s a BRILLIANT idea! I’m so happy you loved this one, Liz 🙂
My new favorite AK recipe! The dressing is SO good… and those pistachios OMG!
Woohooo! Happy you’re loving this one, Alyssa!
We love this salad! Exactly as written. So, so perfect. I find myself craving it. Word to the wise on the pistachios, follow the directions and do maple syrup first, before adding cayenne. The first time I made them I did cayenne first and ended up essentially pepper spraying the entire house. I had to turn on all the fans in the house and leave for an hour because we were all choking!
Your recipes have helped me achieve and maintain a 40 lb weight loss because they are all just so dang good! My husband even lost about 10 pounds without even trying just because I was cooking healthy, delicious food. It’s easy to eat healthy when it tastes so wonderful! Thank you from the bottom of my heart for everything you do.
So happy you love it. OH NO re: the cayenne!! That’s such a good tip! And that is incredible. I’m so glad you guys are loving the recipes; it means so much ❤️
Another win! Love the tahini dressing – a nice change from the typical olive oil base dressings. The flavours of the salad contents blended so well together. Felt like I was eating dessert with the pistachios……SO good!
Yay!! So glad you love this recipe, Sarah. Isn’t that dressing tasty?! 🙂
This recipe is so adaptable and delicious. I’m a new mom and want meals that are nourishing but can still be good with modifications. I omitted the chickpeas, just added plain pistachios instead of the cayenne spiced ones, used dried cherries instead of cranberries and it was amazing. Also have added both salmon and roasted Turkey at different times making this and every time it is so so good.
I’m so happy you love this one, Bailie! Thanks so much for leaving a review. And congrats on being a new mom 🥰
THIS SALAD IS AMAZING!!! Its a bit of work, but so worth it! Make more than you need – its even better the next day. Brilliant mix of flavors and textures. Great tips on marinating/sauteing kale. So, so, so delicious!
Yaaay I’m thrilled to hear you loved it! Thanks, Gail 🙂
Oh I love this salad! So many flavors and textures in it! I eat this as my meal. The only thing I add is onion.
This salad is delicious and so versatile and the dressing was a hit!
This recipe is a staple for me. I’ve made it probably more than ten times, at least. Love it as written and it’s so easy to swap out ingredients according to what’s on hand. So satisfying and nutritious!
Another masterpiece by Monique! How does she do it?!
Ahh thank you! I’m SO happy you loved it 🙂
I think I’ve eaten this almost every day for the last two weeks, it’s so good!!!
I just found you looking up chicken soup. I have been cooking some ayurvedic way and I am impressed with some of your recipe’s and plan to try some. Thanks
Awesome! I hope you enjoy 🙂
Do you ever add feta or goat and if so which is better
I have not added either of them but they both would be delicious in this salad
So good! Next time I’d double the dressing and use lacinto kale for the best texture.
So good! I’d double the dressing and use lacinto kale for best texture.
I am making meals for my vegan daughter who recently had a baby. She wanted a kale salad and I found this recipe, having made other recipes that were wonderful from this website i was confident this would be a winner. All the ingredients really appealed to me so I decided to make it for our dinner. This is a very flavorful salad with sweet and spicy combined together. Don’t skip the pistachios with the maple syrup and cauenne. The only change I made is that I used dried cherries instead of cranberries because that is what I had in hand. My daughter loved it and so did her husband. Well definitely make again!.
Excellent! Congrats to your daughter. So glad this recipe is a hit and you all enjoyed it ❤️
Why is my brain telling me to add pomegranate arils??
YUM! Those would be great is this salad, for sure! 🙂
My husband is a chef at the new Doc Bs location in Indianapolis and this was the first thing I tried at the location. I was wanting to get a recipe for this salad and I googled it one day on a whim. Exact duplicate. Thank you so much, it is delicious and I can’t wait to make it for family and friends. Do you have any other copy cat recipes from this spot?
I love this delicious salad! Thanks for sharing!
I LOVED this recipe! The tahini dressing is to die for, I’d add it to anything and will make for other items in the future. I used sliced almonds as I had them on hand with the maple syrup and Cayenne and I roasted my own chickpeas with a little salt and garlic powder since I couldn’t find them in store and used the darker green kale since I shopped at Trader Joe’s and that’s all they had, also added shredded carrots. I’ve been choosing one of your recipes every week to meal prep for my weekly lunches and haven’t been disappointed once!
Ah this is simply the best, so glad you are loving this recipe and it turned out great ❤️
I am in love with this recipe. Even my carnivore husband loves it.
Ah yay! This is the best!!
Absolutely delicious Monica! I used the Soom tahini that you linked me into. Ate two bowlfuls. :). Got my green in.
YUM! I am so glad this recipe is a hit and you are loving it!
This salad was so satisfying. So many components to hit all of the senses! I thought the dressing was very good. I actually skipped the tahini and used some raw organic cashews in its place and it turned out delicious! I will definitely be whipping it up for the many bbqs and events we attend this spring and summer!
This whole salad was delicious but the TAHINI DRESSING alone is worth coming back for!
Ahh yes! That dressing is everything, glad you’re loving this salad 😍
Thank you so much for a delicious salad recipe! The sweet and spicy pistachios add an extra tasty crunch!
Welcome ❤️ Glad our loving this recipe and it turned out great for you!
I was skeptical but I made it and it is delicious!!! My new obsession. Thank you 🙏
WOO! This is the best, glad you’re loving this recipe!
Love this salad!! Ambitious Kitchen’s amazing salads has us eating healthier than ever.
Amazing! So glad you’re loving my recipes and this salad is a hit for you!
Oh my gosh this is so delicious. I usually don’t get super excited over salads… but this is one I always look forward to eating! I usually do the plain salted biena crunch chickpeas instead of wasabi peas, just because they’re an ingredient I usually have in my pantry. And LOVE the spicy pistachios… so yummy!
Great idea to add biena chickpeas – love those! So glad this is a favorite 🙂
Hear my out, I swapped the tahini dressing for hot honey because I didn’t have tahini at home and it was sooo good!!! Love this salad and will be making it a staple in my lunch rotation!
I’m glad that worked out well! Perfect lunch 🙂
Everything on this blog is great and I’m sure this salad is no exception, but made as is would ge unlikely to be gluten free unless you can find wasabi peas made without wheat. Most wasabi peas I’ve encountered have wheat in them so always check labels before buying.
Thank you! I’ve added extra notes for people to watch out for this.
This salad is DELICIOUS!!!!! My husband and I loved it!! And I love that the kale will keep in the fridge for a few meals, so it can be made and enjoyed more than once! This was so awesome. The flavors, the crunch, all of it. I can’t wait to make it again. xo
So happy to hear that! One of my all time favs 🙂
So incredibly delicious. We love the Doc B’s version too, but this is even better!
Okay so I’ve never left a recipe comment in my life. And I’ve used many, many recipes.
THIS. SALAD. CHANGED MY LIFE. I mean I’m having a religious experience over this salad. Lady, I don’t know you, but I can’t thank you enough. I literally eat this salad for dessert.
That is all. Amen.
Thank you SO much for your comment! This is one of my all-time favs, too. Glad you love it!!
How do I love this salad, let me share the ways: The big winner of this salad is how nicely it comes together, I LOVE how while the potatoes are roasting I can get the rest of the salad ready in the same amount of time. Keeping the ingredients in separate containers makes it my ‘go to’ for meal prepping lunches. I made this salad multiple times and switch things up based on what I have on hand. I recommend keeping the sweet potatoes, kale, dressing and avocado constant. I recently used salad greens in place of kale which wasn’t bad but I recommend not using as much dressing and plan to eat it right away, I’m a little lazy and use raw cashews 90% of the time and it’s still delicious. More recently I found I was out of cranberries and used dried dates instead. It was delicious with the sweet potato. I do think a dried fruit element really brings all the flavors together nicely in this salad. Enjoy!
One of my go-to salads, too, that’s great for customizing! Glad you love it!
This was excellent! Like others, my husband isn’t a fan of kale but he really liked this. The different textures and taste of the ingredients really worked. The only change I made to the recipe itself was using pomegranites in lieu of cranberries because that’s what I had on hand. I added chicken and bacon. It’s a keeper and will definitely be made again.
So happy to hear that! Great idea to swap pomegranate and add some protein 🙂
This was so yummy! I added your honey mustard chicken to go with and omg 10/10!! I didnt have any lemons so i used lime in tbe dressing and jt was just as good, also keeps very well in the fridge even after being mixed
Love that!!