Sweet Potato, Kale & Sun-Dried Tomato Salad
Sweet Potato, Kale & Sun-Dried Tomato Salad

Sweet Potato, Kale & Sun-Dried Tomato Salad

This salad has everything you need – whole grains, colourful vegetables, a creamy dressing, a nice crunch and tons of flavour. Even kale-phobes might come around; the trick is to massage the kale first to take away the bitterness and toughness of the leaves.

All products on this page have been selected by our editorial team, however we may make commission on some products.

Total Time
1 Hour
2 medium sweet potatoes (500g)
2 red onions
15ml of olive oil
½ tsp of garlic granules
¼ tsp of chili flakes
Salt & pepper, to taste
For the salad
90g of buckwheat or other grain
100g of shredded kale
1 x 240g can of butter beans
120g of chopped sun-dried tomatoes
2 tbsp of chopped almonds or seeds
56g of crumbled vegan feta cheese
For the vinaigrette
45ml of extra-virgin olive oil
25ml of balsamic vinegar
25ml of lemon juice
10ml of maple syrup or vegan honey
1 tsp of Dijon mustard
Salt & pepper, to taste
Step 1

Preheat the oven to 180°C or Gas Mark 4. Line a large baking tray with parchment paper. Chop the sweet potatoes into 1in chunks and slice the red onions into thick slices. Add to a large bowl and toss with the olive oil, garlic granules, chili flakes, salt, and pepper. Transfer to the baking tray and roast for 40 to 45 minutes, until tender and crisp. Stir the tray well halfway through. Allow to cool slightly.

Step 2

Cook the buckwheat according to package instructions. Allow to cool briefly while you prepare the rest of the salad.

Step 3

Add all the vinaigrette ingredients with some salt and pepper to a glass jar with a lid. Seal the lid and shake the jar to mix the ingredients together.

Step 4

Add the kale to the same large bowl (no need to rinse it out). Add 1 tablespoon (15ml) of the vinaigrette. Massage the kale with your hands for 1 minute to wilt the leaves; they will turn vibrant green.

Step 5

To the kale, add the cooked buckwheat, butter beans, most of the sun-dried tomatoes, and the roasted sweet potatoes and red onions. Pour over most of the dressing and toss well.

Step 6

Serve in a large bowl or four smaller bowls topped with the remaining sun-dried tomatoes. Sprinkle over the feta cheese, almonds, and the extra dressing.

Step 7

Eat right away, or cover well and keep in a sealed container in the fridge for 2 to 3 days.

Serving Suggestions And Variations: If you don’t like butter beans, swap these for other beans, such as cannellini or navy beans, or try chickpeas, too.

Recipe courtesy of Nourishing Vegan Everyday by Amy Lanza, Fair Winds Press £18.99

Fashion. Beauty. Culture. Life. Home
Delivered to your inbox, daily