Kale Salad with Sweet Potatoes and Tahini Dressing

A delicious massaged kale salad with roasted sweet potatoes packed with goodness with avocado, red onion, sweet-tart pomegranate seeds and toasted pumpkin seeds. Tossed with a lemon tahini dressing this a tasty winter salad to be enjoyed as a side or a main. Serves 2 as a main meal or 4-6 as a side.
Course Salad, Side Dish
Category Mediterranean
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Calories 437 kcal
Autor Elle


  • 4 generous handfuls chopped curly Kale
  • 2 small sweet potatoes, peeled, sliced about 2 cm thick, and halved (ca. 350-400 g)
  • 1 tbsp olive oil
  • 1 firm but ripe avocado, cubed
  • 1 small red onion, halved and sliced
  • 1/3 cup pumpkin seeds, toasted (40 g)
  • seeds from a pomegranate

Tahini Dressing:

  • 4 tablespoons well-stirred tahini
  • 2 tablespoons freshly squeezed lemon juice
  • 1 large clove garlic, minced
  • 1/2 teaspoon ground cumin
  • 60 ml cold water, or as needed
  • sea salt and freshly ground black pepper, to taste


  1. First, heat the oven to 200°C degrees and line a baking sheet with parchment paper. Place the sweet potatoes on a baking tray and drizzle with 1 tbsp olive oil. Toss gently to ensure the pieces are well-coated and spread out in a even layer, careful not to crowd the pieces. Season with a little salt, and roast in the oven until browning, tossing in between, about 20 -25 minutes.
  2. To prepare the kale: Transfer the kale to a serving bowl and drizzle with a little olive oil (a squeeze of lemon – optional) and pinch of salt. Using a massaging action (get your hands in there and start to massage the kale pieces). Continue massaging for about 2-5 minutes or until the leaves are softened, shrink in size, and turn a more vibrant green. My method is squeeze and scrunch and squeeze and scrunch. Set aside.
  3. Toast the pumpkin seeds in a dry skillet over medium heat until fragrant (and start to pop). Set aside.
  4. Add the dressing ingredients to a small bowl and mix together until well combined.
  5. Add the dressing to the kale and toss until well coated (depending on preference you may want less dressing – I use all of it). Serve the kale topped with the roasted sweet potatoes, avocado, red onion, toasted seeds, and pomegranate seeds. Enjoy!


I like to serve this in a shallow bowl and top the kale salad with the remaining ingredients, but if serving in a deep bowl, then I toss the kale with the dressing first, then lightly toss with the remaining ingredients to incorporate them. Finally I garnish with some extra pomegranate seeds and serve more on the side.