Ingredients
Equipment
Method
- Roast the Sweet Potatoes to Golden Perfection: Preheat & Prepare the Baking Sheet – Set your oven to 400°F (200°C). While it’s heating, line a large baking sheet with parchment paper. This will prevent sticking, make cleanup easy, and help the sweet potatoes roast evenly. Season the Sweet Potatoes – Place the cubed sweet potatoes into a mixing bowl. Drizzle with 3 tablespoons of cooking oil, sprinkle with 1 teaspoon garlic powder, plus a pinch of salt and freshly ground black pepper. Toss for Even Coating – Use a spatula or your hands to toss until every cube is glistening with oil and seasoning. This ensures even roasting and full flavor in every bite.
- Arrange for Maximum Crispiness – Spread the seasoned cubes out onto the prepared baking sheet in a single layer, leaving a little space between each piece. Crowding can cause steaming instead of roasting. Roast to Tender Sweetness – Slide the sheet into the preheated oven and roast for 25–30 minutes, flipping the pieces halfway through for even browning. They’re done when fork-tender and lightly caramelized on the edges. Set aside to cool slightly.
- Make the Maple-Candied Pecans: Toast the Pecans for Rich Flavor – Place a medium-sized nonstick skillet over medium heat. Add the pecan halves directly to the dry pan (no oil needed) and toast for 6–7 minutes, stirring occasionally. This releases their natural oils and intensifies their nutty flavor. Coat with Maple Goodness – Once fragrant, pour in ¼ cup maple syrup, add ½ teaspoon cinnamon, and stir in 1 teaspoon vanilla extract. Keep stirring so every pecan is coated in the glossy syrup mixture. Thicken & Stick – Allow the syrup to bubble gently until it thickens slightly, becoming sticky enough to cling to the pecans—this usually takes 1–2 minutes. Finish & Cool – Sprinkle with ½ teaspoon salt while still hot, stir once more, then transfer the pecans to a plate or parchment paper. Spread them out to cool completely; they will harden as they cool, creating a perfect crunch.
- Prepare the Creamy Tahini Maple Dressing: Combine the Base Ingredients – In a tall measuring cup or a deep mixing container, add ¼ cup tahini, 3 tablespoons maple syrup, 2 tablespoons apple cider vinegar, 1 minced garlic clove, a pinch of salt, and a few cracks of black pepper. Adjust the Consistency – Pour in ¼ cup water to start. You may add more later to reach your preferred texture. Add the Oil Last – Slowly pour ½ cup neutral oil over the top. This helps with blending and emulsification. Blend Until Velvety Smooth – Use an immersion blender to process the mixture until creamy, pale, and fully combined. If it’s too thick, add a little more water, one tablespoon at a time, until it flows easily but still clings to a spoon. Taste and adjust seasoning with more salt or pepper as needed.
- Massage the Kale for Tenderness: Prep the Kale – Remove the tough stems from your lacinato kale and chop the leaves into large bite-sized pieces. Soften the Leaves – Place the chopped kale in a large salad bowl. Drizzle with 1 tablespoon neutral cooking oil, sprinkle lightly with salt and pepper. Massage by Hand – Using clean hands, gently rub and squeeze the leaves for 1–2 minutes until they darken in color and feel softer. This breaks down the kale’s fibrous texture, making it more tender and pleasant to eat.
- Assemble the Salad: Layer the Ingredients – On top of the massaged kale, scatter the cooled roasted sweet potatoes. Add the maple-candied pecans, ¼ cup dried cranberries, and 4 ounces crumbled feta cheese. Dress & Toss – Drizzle generously with the creamy tahini maple dressing. Using salad tongs, gently toss to coat everything evenly, making sure each bite gets a little sweetness, crunch, and creaminess. Taste & Adjust – Give the salad a quick taste and adjust with more salt, pepper, or a splash of dressing if desired.
- Serve & Store Like a Pro: Serve Immediately – For best flavor, enjoy the salad fresh while the sweet potatoes are slightly warm, pecans are crunchy, and the dressing is creamy.Meal Prep & Storage – If making ahead, store the dressing and pecans separately from the kale and sweet potatoes to maintain texture. The assembled salad (even with dressing) can be refrigerated for up to 3 days without becoming soggy thanks to kale’s sturdy leaves.
Notes
- Swap the Sweet Potato: Butternut, acorn, or kabocha squash work just as well and follow the same roasting method.
- Nut Alternatives: Use walnuts, hazelnuts, or almonds in place of pecans for a different crunch.
- Vary the Vinegar: White vinegar or rice vinegar can replace apple cider vinegar in the dressing.
- Dried Fruit Options: Try dried cherries, figs, apricots, or blueberries instead of cranberries.
- Cheese Substitution: Goat cheese or blue cheese can replace feta for a tangier twist.
- Spice It Up: Add a pinch of chili flakes to the sweet potatoes or dressing for subtle heat.
- Extra Freshness: Add diced apples, pears, or persimmons for a fruity pop.
- Meal Prep Tip: Keep pecans and dressing separate until serving to preserve crunch and creaminess.