This Kale Sweet Potato Salad is everything you want in a hearty, wholesome plant-based meal — vibrant, nourishing, and full of flavor. It’s vegan, soy-free, and easy to prepare, making it perfect for both busy weeknights and make-ahead lunches. Roasted sweet potatoes and caramelized red onions bring a touch of natural sweetness, while fluffy quinoa and chopped kale add heartiness and texture. Tossed together with a creamy maple tahini dressing and finished with crunchy toasted walnuts, this salad is as satisfying as it is nourishing.
What makes this salad stand out is the balance of flavors and textures. The earthy kale provides a sturdy base that holds up beautifully to the warm roasted vegetables, while the quinoa soaks up all the flavors from the dressing. The walnuts add a delicious crunch, and the maple tahini sauce ties everything together with a creamy, slightly sweet, and tangy finish. It’s the kind of salad that’s filling enough to be a main dish yet versatile enough to pair with almost anything.
Serves: 4 as a main, 6–8 as a side
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients To Make The Kale Sweet Potato Salad
1 bunch (225g) kale, washed and chopped
1 lb (450g) sweet potatoes, peeled and chopped
1 large (200g) red onion, peeled and sliced
2 tbsp (30ml) olive oil
2 cups (300g) cooked quinoa (from about 3/4 cup uncooked), warm or cold
1 cup (120g) chopped toasted walnuts
Maple Tahini Dressing
4 tbsp (60ml) tahini
2 tbsp (30ml) maple syrup
1 tbsp (15ml) apple cider vinegar
1 tbsp (15g) Dijon mustard
1 tsp (5g) sriracha
1/2 tsp (3g) salt
2–3 tbsp (30–45ml) water
How To Make The Kale Sweet Potato Salad
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil. Peel or scrub the sweet potatoes and chop them into 1-inch chunks. Peel and slice the red onion into half-inch slices, leaving the root end mostly intact to help hold the layers together while roasting.
Spread the vegetables evenly on the baking sheet. Drizzle with olive oil and toss until everything is well coated. Roast for about 20 minutes, stirring once halfway through, until the sweet potatoes are tender and starting to brown at the edges. The onions will caramelize slightly and add a subtle sweetness that pairs perfectly with the earthy kale.
While the vegetables roast, prepare the kale. Wash and thoroughly dry the leaves, then remove the thick central stems. Chop the kale into small, bite-sized pieces. If you prefer a softer texture, massage the kale with a drizzle of olive oil or lemon juice for one to two minutes until it darkens slightly and becomes more tender. This simple step helps mellow the kale’s flavor and improves the overall texture of the salad.
To make the dressing, whisk together the tahini, maple syrup, apple cider vinegar, Dijon mustard, sriracha, and salt in a small bowl. Add water gradually, stirring between each addition, until you reach your desired consistency. The dressing should be smooth and pourable but not too thin. Keep in mind that tahini thickens as it sits, so you can always add a bit more water before serving if needed.
Once the sweet potatoes and onions are roasted, it’s time to assemble the salad. In a large bowl, combine the chopped kale, warm roasted vegetables, and cooked quinoa. Drizzle on the maple tahini dressing and toss well to coat everything evenly. Add in the chopped toasted walnuts and toss again to mix.
This salad can be served warm or chilled. When warm, the roasted vegetables slightly soften the kale and bring out the nuttiness of the tahini dressing. When cold, it becomes a refreshing, protein-packed salad perfect for lunches, picnics, or meal prep.
Storage and Meal Prep
This kale salad is meal prep–friendly and holds up beautifully in the fridge. Store the salad and dressing separately in airtight containers for up to four days. Combine just before serving to maintain freshness and texture. If you’re preparing lunches for the week, divide the salad into portions, keeping a small jar of dressing on the side to drizzle right before eating.
The maple tahini dressing keeps even longer — up to 10 days in the refrigerator — and can be used for more than just this salad. Try it as a dip for raw veggies, a drizzle over roasted vegetables, or even as a sandwich spread. It’s one of those versatile dressings you’ll want to keep on hand.
Recipe Notes and Variations
This salad is all about texture and contrast. The roasted sweet potatoes bring soft, caramelized edges and a subtle sweetness. The quinoa adds chewiness and makes the salad more filling, while the kale gives it a satisfying crunch. The toasted walnuts balance it all out with a nutty, buttery flavor that ties everything together.
For a touch of added sweetness, mix in about 3/4 cup of dried cranberries just before serving. They add pops of color and flavor that pair beautifully with the maple tahini dressing. You can also experiment with chopped apples, pears, or pomegranate seeds for a seasonal twist.
If you want to make this salad nut-free, simply swap the walnuts for pumpkin seeds or sunflower seeds. They’ll still add crunch and a boost of protein without changing the flavor too much.
Looking to make it even heartier? Add a scoop of roasted chickpeas or crispy tofu for an extra hit of protein. The flavors of this salad work well with almost any plant-based protein, and it’s easy to build it into a full meal.
Flavor Tips
The maple tahini dressing is truly the star of this recipe. It’s creamy, sweet, tangy, and just a little spicy from the sriracha. The combination of maple syrup and mustard creates a beautiful balance of flavors that enhances the earthy kale and roasted vegetables. If you prefer a milder dressing, you can reduce or omit the sriracha. On the other hand, if you like a bit more heat, feel free to add an extra dash or two.
For an extra flavor boost, try roasting the sweet potatoes with a sprinkle of smoked paprika or cumin before baking. It adds warmth and depth to the salad and complements the dressing perfectly.
If you’re serving this salad for guests or a potluck, sprinkle a few extra toasted walnuts and a drizzle of dressing on top just before serving for a polished look.
Nutritional Highlights
This salad is packed with nutrients from top to bottom. Kale delivers calcium, iron, and antioxidants, while quinoa provides a complete source of plant-based protein and fiber. Sweet potatoes are rich in beta-carotene and complex carbohydrates that provide steady energy. Walnuts contribute omega-3 fatty acids and healthy fats that make the salad both satisfying and heart-healthy. Altogether, this meal is a nutritional powerhouse that feels indulgent while staying wholesome.
Final Thoughts
This Kale Sweet Potato Salad is the kind of recipe that makes healthy eating feel effortless. It’s colorful, flavorful, and easy to adapt with whatever you have on hand. Whether you enjoy it warm straight from the oven or cold from the fridge, it’s guaranteed to be filling, nourishing, and delicious every time.
Make it for dinner tonight and save the leftovers for lunch tomorrow — it’s one of those recipes that only gets better as the flavors meld. Once you try it, this simple yet satisfying salad will become one of your go-to meals for any season.
Kale Sweet Potato Salad
Ingredients
- 1 bunch/225g kale washed and chopped
- 1 lb/450g sweet potatoes peeled and chopped
- 1 large/200g red onion peeled and sliced
- 2 tbsp/30ml olive oil
- 2 cups/300g cooked quinoa from about 3/4 cup uncooked, warm or cold
- 1 cup/120g chopped toasted walnuts
- 4 tbsp/60ml tahini
- 2 tbsp/30ml maple syrup
- 1 tbsp/15ml apple cider vinegar
- 1 tbsp/15g dijon mustard
- 1 tsp/5g sriracha
- 1/2 tsp/3g salt
- 2-3 tbsp/30-45ml water
Method
- Preheat the oven to 400°F/200 C. Line a baking sheet with parchment or aluminum foil.
- Peel (or scrub thoroughly) sweet potatoes and chop into 1”/2.5cm chunks.
- Peel and cut the onion with the veins into 1/2”-3/4”/12-18mm slices, leaving the root mostly connected.
- Spread on the prepared baking sheet. Drizzle on the olive oil and toss to coat.
- Roast for 20 minutes until the sweet potato is just cooked through and slightly browned.
- Wash and dry kale. Remove the central stems. Chop finely.
- Combine the tahini, maple syrup, vinegar, mustard, sriracha, and salt. Stir until smooth.
- Add in the water until desired consistency is reached. The dressing will get thicker as it sits.
- In a large bowl, combine the chopped kale, roasted vegetables, and quinoa. Drizzle on the dressing and toss to coat everything. Add in the chopped walnuts and toss.
- Can be served warm or cold. For meal prep, toss kale with quinoa and roasted vegetables and keep separate from dressing until ready to serve.
Notes
Private Notes
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