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

Total time45 min

Prep time15 min

Cook time30 min

4.7

(3)

Cashew 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 looks as stunning as it tastes. The real star is the turmeric tahini dressing — a golden, garlicky blend of tahini, fresh lemon juice, honey, and warm spices that pulls every element into a cohesive, crave-worthy whole. Massaging the kale with olive oil and a pinch of salt is a small step that makes a big difference, softening the leaves so they soak up the dressing instead of fighting it. Pumpkin seeds bring the crunch and a subtle nuttiness that works beautifully here, making this a salad that genuinely satisfies without relying on tree nuts of any kind. Many dressed salads lean on nut-based sauces or toppings that can be tricky to navigate, but every ingredient in this one is straightforward and easy to source with confidence. A scatter of pomegranate arils on top adds a pop of tartness and color that makes the whole bowl feel a little celebratory. It's equally at home as a weeknight side or a dish you'd proudly bring to a dinner table.

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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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