Brazil Nut Free Roasted Sweet Potato and Kale Salad with Turmeric Tahini Dressing

Total time45 min

Prep time15 min

Cook time30 min

4.7

(3)

Brazil Nut Free Roasted Sweet Potato and Kale Salad with Turmeric Tahini Dressing

Caramelized sweet potato cubes, massaged curly kale, toasted pumpkin seeds, and jewel-bright cranberries come together in a bowl that feels genuinely celebratory without requiring much fuss. The real star is the turmeric tahini dressing — a silky, golden blend of tahini, fresh lemon juice, honey, ginger, and garlic that ties every element together with warmth and a gentle tang. Massaging the kale with olive oil and salt is a small step that makes a big difference, softening the leaves so they absorb the dressing rather than fight it. Every ingredient here is straightforward and naturally free from tree nut concerns, so there's no need to scrutinize labels or worry about cross-contact from mixed nut products hiding in a store-bought sauce. Toasting the pumpkin seeds in a dry skillet until they pop adds a satisfying crunch and a nutty depth that keeps the salad interesting in every bite. A handful of pomegranate arils on top is optional, but the burst of tartness and color makes the whole bowl look like something you'd order at a restaurant. This one works just as well at room temperature as it does fresh, making it a smart choice for meal prep or a make-ahead lunch.

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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
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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