Anti Inflammatory Roasted Sweet Potato and Kale Salad with Turmeric Tahini Dressing
Warm, caramelized sweet potato meets massaged kale in a bowl that genuinely earns the word "nourishing." The sweet potatoes get roasted at high heat with cumin and smoked paprika until their edges are golden and slightly crisp, while a quick hand-massage transforms the kale into something tender and almost silky. The real star is the turmeric tahini dressing — a creamy, golden pour built from tahini, fresh lemon juice, ginger, garlic, and a touch of raw honey, with black pepper added deliberately because it enhances turmeric's benefits. Toasted pumpkin seeds bring a satisfying crunch, and the dried cranberries add little bursts of tartness that balance the earthy richness of the dressing. Every single ingredient here — the olive oil, the leafy greens, the spices, the seeds — pulls its weight from a whole-food, inflammation-conscious perspective, with no processed fillers or mystery additives to navigate. Optional pomegranate arils on top make it look stunning and taste even brighter. This recipe serves four and works beautifully as a main or a generous side that holds up well at room temperature.
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Learn more →Ingredients
4 servings
For the salad
- 2 medium sweet potatoes (about 1.5 lb total), peeled and cut into ¾-inch cubes
- 2 tbsp extra virgin olive oil, divided
- ½ tsp ground cumin
- ¼ tsp smoked paprika
- salt and pepper, to taste
- 1 large bunch curly kale (about 8 oz), stems removed, leaves torn into bite-sized pieces
- ⅓ cup raw pumpkin seeds
- ⅓ cup dried cranberries (unsweetened or lightly sweetened with apple juice)
For the dressing
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- 1 tsp raw honey
Ingredient noteThough large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~1.8 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 small garlic clove, finely grated
- 2–3 tbsp warm water, to thin
- ¼ tsp black pepper
For serving
- ¼ cup pomegranate arils (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Spread the sweet potato cubes on the prepared baking sheet. Drizzle with 1 1/2 tbsp of the olive oil, then sprinkle with the cumin, smoked paprika, salt, and pepper. Toss to coat evenly and spread into a single layer.
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