Simple Kale & Sweet Potato Salad




00 min


00 min


4 large sweet potatoes, scrubbed and dried

1 Tbsp. extra-virgin olive oil

Sea salt and freshly ground black pepper, to taste

1 head dinosaur flat kale, finely chopped, ends removed

1 small head red cabbage, thinly sliced

1 green apple, cored, diced

3 fresh mint leaves, finely chopped

¼ cup well-stirred tahini

Juice of 1 large lemon

¼ cup water, plus more if needed

1 small clove garlic, minced


  1. Preheat oven to 400ºF. Line a large rimmed baking sheet with parchment.

  2. Place sweet potatoes on baking sheet and poke holes in them with a fork. Rub them with the oil. Roast for 45 to 50 minutes, or until the potatoes are very tender. Remove from the oven; let cool for 5 minutes, then remove the skin. Place sweet potato flesh in a medium bowl and mash it.

  3. In a large bowl, combine kale, cabbage, apple and mint. Add sweet potato in spoonfuls (see photo for guidance).

  4. In a separate bowl, combine tahini, lemon juice, water and garlic until it forms a dressing consistency. Pour over salad mixture and toss to combine. Serve immediately.

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