This kale salad is packed with crisp, fresh vegetables, hearty roasted sweet potato and quinoa, and finished with a creamy, sweet-and-savory vegan tahini dressing. It’s simple to prepare, satisfying to eat, and works great for quick lunches, weeknight dinners, or meal prep.
I may be a little biased, but this is one of my favorite vegan salads. It balances textures and flavors—tender massaged kale, sweet roasted sweet potato, creamy avocado, crisp radishes and cabbage, plus nutty quinoa—topped with a tangy tahini dressing that brings everything together.
This salad is fast to assemble once the sweet potatoes and quinoa are cooked. It’s filling enough to be a main course but works equally well as a side. For meal prep, store the dressing separately and keep the avocado out until serving to prevent browning. The salad stays fresh for a few days in the fridge when assembled carefully.
Ingredients
Kale: The base of the salad. This dark leafy green gives structure and nutrients and pairs well with a tangy dressing.
Sweet potato: Roasted sweet potato adds natural sweetness, color, and a satisfying texture.
Avocado: Diced avocado brings creaminess and helps make the salad more filling.
Radishes: Thinly sliced for a bright, peppery crunch.
Red cabbage: Adds color and extra crunch.
Quinoa: Cooked quinoa introduces a nutty flavor and makes the salad heartier.
Tahini dressing: A simple homemade vegan tahini dressing provides a creamy, tangy, slightly sweet finish that complements all the ingredients.
See the recipe section below for exact quantities and measurements.
Substitutions and variations
If you prefer a different roasted vegetable, swap the sweet potato for butternut squash, carrots, or roasted beets. If kale isn’t your favorite, baby spinach or mixed salad greens work well as a milder alternative. Quinoa can be replaced with farro, brown rice, or another cooked grain for added variety.
You can also customize the dressing by using maple syrup in place of agave, or adding a clove of minced garlic for extra bite. Toasted seeds or nuts make a great addition for crunch and extra protein.
If you enjoy this recipe, try other simple favorites like Greek Orzo Salad, Sesame Tofu, or Pumpkin Pasta Sauce.
Kale Salad with Tahini Dressing
Author: Kelsey Riley
A vibrant vegan salad of massaged kale, roasted sweet potato, quinoa, avocado, radishes, and red cabbage finished with a creamy tahini dressing.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Course: Main Course, Salad
Cuisine: American
Servings: 4
Calories: 457 kcal (per serving)
Ingredients
- 4 cups kale, chopped
- 1 cup sweet potato, diced and roasted
- ½ cup cooked quinoa
- ¼ cup radishes, thinly sliced
- ¼ cup red cabbage, shredded
- ½ cup avocado, diced
- ¼ cup tahini dressing (recipe below)
Vegan Tahini Dressing
- ¼ cup tahini
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 3 tablespoons cool water (to thin)
- 1 teaspoon agave nectar (or maple syrup)
Instructions
- Preheat the oven to 425°F (220°C). Peel (optional) and dice the sweet potatoes into bite-sized pieces. Toss with a little olive oil, salt, and pepper, then spread on a baking sheet.
- Roast the sweet potatoes for about 20 minutes, turning once or twice, until tender and lightly caramelized. Remove from the oven and let cool slightly.
- While the sweet potatoes roast, cook the quinoa according to package instructions and let it cool.
- Prepare the tahini dressing: In a bowl, whisk together tahini, Dijon mustard, olive oil, lemon juice, apple cider vinegar, agave nectar, and 2–3 tablespoons of cool water. Adjust the water until the dressing reaches a smooth, pourable consistency. Taste and adjust seasoning if needed.
- Massage the chopped kale with a small drizzle of olive oil or a splash of lemon juice for 1–2 minutes—this softens the leaves and reduces bitterness.
- Chop or prepare the remaining produce: thinly slice radishes, shred cabbage, and dice avocado.
- Assemble the salad in a large bowl: add massaged kale, cooked quinoa, roasted sweet potato, radishes, red cabbage, and avocado. Drizzle the tahini dressing over the top and toss gently to combine.
- Serve immediately. For meal prep, store the dressing separately and keep avocado aside until serving to maintain freshness.
Notes
You can swap the kale for baby spinach or mixed greens if you prefer a milder base. Use any cooked grain (farro, brown rice, bulgur) instead of quinoa. Add toasted pumpkin seeds, sunflower seeds, or chopped nuts for extra crunch and protein.
To keep meal-prepped servings fresh, pack the dressing in a separate container and add it just before eating. Store the salad components in the fridge for up to 3 days.
Nutrition
Calories: 457 kcal per serving
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