Ingredients
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2 medium sweet potatoes, peeled and cubed
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3 cups chopped kale, stems removed
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1 cup cherry tomatoes, halved
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½ cup cucumber, diced
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½ cup red onion, thinly sliced
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½ cup crumbled feta cheese
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â…“ cup olives (black or green), sliced
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2 tbsp olive oil
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1 tsp oregano
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½ tsp smoked paprika
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Salt & black pepper, to taste
Dressing
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3 tbsp olive oil
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1½ tbsp lemon juice
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1 tsp honey
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1 garlic clove, minced
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2 tbsp tahini (optional but recommended)
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1 tsp Dijon mustard
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Salt, to taste
Instructions
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Roast sweet potatoes: Toss cubes with 2 tbsp olive oil, oregano, paprika, salt, and pepper. Roast at 400°F (200°C) for 20–25 min until caramelized.
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Prepare kale: Massage kale with a tiny pinch of salt and 1 tbsp olive oil for 1–2 minutes to soften.
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Add veggies: Mix in cherry tomatoes, cucumber, red onion, olives, and roasted sweet potatoes.
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Dress the salad: Whisk dressing ingredients until smooth and pour over the salad. Toss well.
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Finish: Top with crumbled feta cheese and serve warm or chilled.
(Q&A)
Q: Can I eat it cold?
A: Yes, it tastes even better after 1–2 hours in the fridge.
Q: Can I replace feta?
A: You can use goat cheese or dairy-free feta as an alternative.
Q: How do I reduce kale bitterness?
A: Massaging it with salt and oil helps a lot, plus honey in the dressing balances flavor.
Q: Add protein?
A: chickpeas or grilled chicken works great.
Q: Shelf life?
A: 2–3 days refrigerated, but keep the dressing separate for best texture.