Roasted Sweet Potato, Kale and Quinoa Salad with Maple-Tahini and Spiced Pecans

Steps

1. Step 1

   Heat the oven to 425°F. Toss the sweet potato cubes on a large rimmed baking sheet with the olive oil, cumin, 1/2 tsp salt and a few grinds of pepper, then spread them in a single layer.

   10 min · 425°F

   • 1 1/2 lb sweet potatoes
   • 2 tbsp olive oil
   • 1/2 tsp ground cumin
   • 1/2 tsp salt
   • black pepper
2. Step 2

   Roast for 25 to 30 minutes, turning the cubes with a spatula halfway through, until browned at the edges and tender. Set aside to cool slightly.

   30 min, hands-off · 425°F

3. Step 3

   Meanwhile, combine the rinsed quinoa and water in a small saucepan with a pinch of salt. Bring to a boil, then reduce to a low simmer, cover and cook 15 minutes, until the water is absorbed. Take off the heat, leave covered 5 minutes, then fluff with a fork and let cool.

   25 min

   • 3/4 cup quinoa
   • 1 1/2 cups water
4. Step 4

   While the quinoa cooks, toast the pecans in a dry skillet over medium heat, stirring often, for 3 to 4 minutes until fragrant. Add the maple syrup, smoked paprika, cinnamon, cayenne and salt and stir constantly for 1 to 2 minutes, until the syrup coats the nuts and looks dry. Scrape onto a plate or piece of parchment, spread out and let cool and crisp.

   6 min

   • 1 cup pecan halves
   • 1 tbsp maple syrup
   • 1/2 tsp smoked paprika
   • 1/4 tsp ground cinnamon
   • 1/4 tsp cayenne pepper
   • 1/4 tsp salt
5. Step 5

   Whisk the tahini, maple syrup, lemon juice, Dijon, garlic and salt in a bowl. It will seize up and look thick — whisk in the warm water a tablespoon at a time until it is smooth and pourable, like heavy cream.

   5 min

   • 1/3 cup tahini
   • 2 tbsp maple syrup
   • 2 tbsp lemon juice
   • 1 tsp Dijon mustard
   • 1 clove garlic
   • 1/4 tsp salt
   • 4–6 tbsp warm water
6. Step 6

   Put the sliced kale in a large serving bowl with the olive oil, lemon juice and a pinch of salt. Rub and squeeze the leaves with your hands for about 2 minutes, until they darken, soften and shrink by about half.

   3 min

   • 1 bunch curly kale (about 8 oz)
   • 1 tbsp olive oil
   • 1 tbsp lemon juice
7. Step 7

   Add the cooled quinoa, roasted sweet potatoes and dried cranberries to the kale and toss gently. Drizzle with about two-thirds of the dressing and toss again, then taste and add salt or more dressing as you like.

   3 min

   • 1/2 cup dried cranberries
8. Step 8

   Break up any clumps of pecans and scatter them over the top. Serve warm or at room temperature, with the rest of the dressing alongside.

   2 min

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026