Carrageenan Free Roasted Sweet Potato and Kale Salad with Turmeric Tahini Dressing

Total time45 min

Prep time15 min

Cook time30 min

4.7

(3)

Carrageenan Free Roasted Sweet Potato and Kale Salad with Turmeric Tahini Dressing

Roasted sweet potatoes with caramelized edges, massaged curly kale, toasted pumpkin seeds, and jewel-bright cranberries — this salad is the kind of bowl that makes you forget you're eating something genuinely good for you. The golden turmeric tahini dressing ties everything together with a warm, nutty, citrusy kick that you'll want to drizzle on just about everything else in your fridge. Carrageenan is a thickener and stabilizer that sneaks into a surprising number of store-bought dressings, dairy alternatives, and processed condiments, but every component here is built from scratch with whole, recognizable ingredients — no hidden additives to worry about. Massaging the kale with a little olive oil and salt softens the leaves and mellows their bitterness, so you get a tender base rather than a tough, chewy one. The dressing comes together in a single bowl with tahini, fresh lemon juice, honey, and a few warming spices, making it completely transparent in terms of what's actually in it. Toasted pumpkin seeds add a satisfying crunch, and a handful of pomegranate arils on top brings a pop of color and sweetness that makes the whole thing feel a little special. This is the kind of salad that works as a hearty lunch, a vibrant side, or a meal-prep staple you'll actually look forward to eating.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!