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A vibrant Thanksgiving salad featuring massaged kale, crispy roasted sweet potato cubes, red onion, and almonds, drizzled with a creamy dressing.

Thanksgiving Kale Salad with Roasted Sweet Potatoes and Pickled Onions

This Thanksgiving kale salad features roasted sweet potatoes, crunchy almonds, and tangy pickled onions, all tossed in a creamy tahini-lemon dressing. It's a refreshing and flavorful addition to your holiday meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Pickling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pickled Onions
  • ½ red onion thinly sliced
  • 2 tablespoons white wine vinegar
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • ¼ cup water
Roasted Sweet Potatoes
  • 1 lb sweet potato peeled and cut into small cubes
  • 1 tablespoon olive oil
Other Salad Bits
  • 7 oz curly kale leaves stems removed, roughly chopped
  • ¼ teaspoon salt
  • ½ cup raw almonds chopped
Tahini Lemon Dressing
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1.5 tablespoons honey or maple syrup for vegan version
  • 1 garlic clove minced
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 3 tablespoons hot water
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Equipment

  • Bowl
  • Jar
  • Air fryer
  • Oven
  • Jug
  • salad spinner

Method
 

  1. Pickle the onions: Combine sliced red onion, sugar, salt, white wine vinegar, and water in a jar. Close the lid and shake. Let sit for 15-30 minutes.
  2. Roast the sweet potatoes: Toss cubed sweet potatoes with olive oil. Air fry at 200 C / 400 F for 15 minutes, flipping halfway, or roast in a 200 C / 400 F oven for 25 minutes.
  3. Toast the almonds: If using raw almonds, toast in an oven at 180 C / 356 F for 5-7 minutes until lightly browned. Cool and chop.
  4. Make the dressing: Combine tahini, lemon juice, honey (or maple syrup), minced garlic, olive oil, Dijon mustard, hot water, salt, and pepper in a jug or bowl. Whisk until well combined.
  5. Prepare the kale: Remove kale leaves from stems. Wash and dry the leaves. Chop the kale and sprinkle with salt. Massage the kale with your hands for 15-20 seconds to soften it.
  6. Assemble the salad: In a large bowl, combine the massaged kale, most of the roasted sweet potatoes, most of the toasted almonds, and a handful of pickled onions. Add two-thirds of the dressing and mix. Taste and add more dressing if needed.

Notes

This salad can be prepared ahead of time. Keep the dressing separate until ready to serve for the best texture.

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