Xanthan Gum Free Roasted Sweet Potato and Kale Salad with Turmeric Tahini Dressing

Total time45 min

Prep time15 min

Cook time30 min

Xanthan Gum 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 — this salad is the kind of bowl that makes you feel genuinely good about what you're eating without sacrificing any satisfaction. 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 together into something cohesive and crave-worthy. Because every component here is a whole, minimally processed ingredient, there's no need to scan labels for hidden stabilizers or thickeners — the dressing gets its silky, pourable consistency simply from whisking tahini with warm water and lemon, no additives required. Massaging the kale with a little olive oil and salt is a small step that makes a big difference, softening the leaves so they absorb the dressing beautifully rather than fighting it. Toasting the pumpkin seeds in a dry skillet adds a nutty crunch that elevates the whole dish, and the optional pomegranate arils bring a pop of color and brightness that makes it feel genuinely special. This is an easy, produce-forward recipe that works just as well as a weeknight dinner as it does packed up for lunch the next day.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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 juice 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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