Solar-Roasted Sweet Potato and Kale Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A vibrant, oven-roasted vegetable salad featuring caramelized sweet potatoes and hearty kale, tossed in a zesty lemon-tahini dressing. This mediterranean-inspired salads (vegan-friendly, gluten-free) ready in about 45 minutes pairs medium sweet potato, bunch kale, olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium sweet potato
• 1 bunch kale
• 3 tbsp olive oil
• 3 cloves garlic
• 1 lemon
• 2 tbsp tahini
• 1 tbsp apple cider vinegar
• 1/4 cup pumpkin seeds
• 1/4 cup feta cheese

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Peel and dice 2 medium sweet potatoes into 1/2-inch cubes. Remove tough stems from 1 bunch kale, tear into bite-sized pieces, and massage with 1 tsp olive oil until tender.
2. Step 2: Toss diced sweet potatoes with 2 tbsp olive oil, 3 minced garlic cloves, 1/4 tsp salt, and 1/8 tsp black pepper on a parchment-lined baking sheet. Roast for 25 minutes, stirring once after 15 minutes, until golden and tender.
3. Step 3: While vegetables roast, whisk 2 tbsp tahini, juice of 1 lemon, 1 tbsp apple cider vinegar, 1 tsp water, and a pinch of salt until smooth. Set aside.
4. Step 4: In a large bowl, combine roasted sweet potatoes, massaged kale, and the tahini dressing. Toss until evenly coated. Top with 1/4 cup pumpkin seeds and 1/4 cup crumbled feta cheese just before serving.