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Learn how to make my new favourite kale salad with sweet potatoes, toasted almonds, pickled onions and a fabulous tahini lemon honey dressing. It’s gluten-free, dairy-free, vegetarian, Paleo and vegan-friendly (swap out the honey). If you’re looking for new kale salad ideas, give this one a go. The salad can serve between 4 and 8 people, depending on what else it is served with.
For roasted sweet potatoes
Storage tips: It’s best to store this kale salad without dressing, which will stay fresh for up to 2 days. If it’s already dressed, it will keep okay for the next 24 hours, although the kale leaves will be a little soggy (it still tasted good, though).
Ingredient tips: See What You’ll Need section above.
Nutrition: The macros are based on 4 servings; if serving as a side to more people, those will be lower. The same if you want to have a large portion to yourself, take those into account.
Calories: 391 kcal | Carbohydrates: 47g | Protein: 10g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.003g | Sodium: 551mg | Potassium: 894mg | Fiber: 11g | Sugar: 15g | Vitamin A: 22774 IU | Vitamin C: 54mg | Calcium: 261mg | Iron: 3mg
Keywords: Kale, Kale Salad, Kale Sweet Potato Salad, Tahini Dressing, Lemon Tahini Dressing, Kale Recipes, Kale Salad Ideas