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Kale and Sweet Potato Salad

Kale and Sweet Potato Salad with Glazed Walnuts and Tahini-Miso Dressing

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Recipe Details


Chef Andrea riffs on some of our favorite kale-and-roasted-vegetable salads, adding colorful, crunchy red cabbage to a dinosaur kale and sweet potato combo. Dried cranberries plump up in lemon juice while the vegetables roast—a tangy-sweet garnish that balances the heartier elements in the dish. Toasted walnuts also get gussied up with a brown sugar glaze. Once again balancing sweet with savory, Chef Andrea tosses the salad with a rich, nutty tahini and miso dressing.   


  • Vegetarian

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 730
  • Protein 23g
  • Total Carb 95g
  • Total Fat 33g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • dinosaur kale
    8 ounces
    dinosaur kale
  • sweet potatoes
    sweet potatoes
  • lemons
  • 15-ounce can chickpeas
    15-ounce can chickpeas
  • dried cranberries
    2 tablespoons
    dried cranberries
  • Cajun spice blend
    1 tablespoon
    Cajun spice blend
  • tahini
    2 tablespoons
  • miso paste
    1/2 tablespoon
    miso paste
  • shredded red cabbage
    1 cup
    shredded red cabbage
  • light brown sugar
    1/2 tablespoon
    light brown sugar
  • walnuts
    1 ounce
  • sesame seeds
    1 teaspoon
    sesame seeds

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 2 baking sheets
  • 8" small nonstick pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425°F. Rinse kale leaves, then stack, trim and discard stems, and thinly slice crosswise. Rinse sweet potatoes and cut into ½-inch dice. Halve lemons. Drain chickpeas and rinse, then pat dry with paper towel. In a small bowl, combine dried cranberries and juice of ½ lemon and set aside until ready to serve.

  2. Season sweet potatoes and chickpeas

    Season sweet potatoes and chickpeas

    On a baking sheet, toss sweet potatoes with half of spice blend, 1½ tablespoons olive oil, ¼ teaspoon salt, and pepper as desired, and arrange in a single layer, spacing apart. On a separate baking sheet, toss chickpeas with remaining spice blend, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired, and arrange in a single layer, spacing apart.   

  3. Roast sweet potatoes and chickpeas

    Roast sweet potatoes and chickpeas

    Transfer sweet potatoes and chickpeas to oven and roast until sweet potatoes are browned and tender and chickpeas are golden and crisp, 20-22 minutes. Set aside.

  4. Make miso-tahini dressing

    Make miso-tahini dressing

    While sweet potatoes and chickpeas roast, in a large bowl (big enough for the salad), whisk together tahini, miso paste, juice of remaining lemons, ⅛ teaspoon salt, and pepper to combine. Whisk in 1-2 tablespoons warm water to loosen dressing until smooth and pourable. Add cabbage and kale to bowl, and toss to fully coat. Set aside until ready to serve.

  5. Glaze walnuts

    Glaze walnuts

    Heat 1 teaspoon olive oil in a small nonstick pan over medium-high heat. When oil is shimmering, add brown sugar and cook, stirring constantly, until dissolved, 1-2 minutes. Add walnuts to pan and toss to fully coat, about 1 minute. Remove pan from heat and stir in sesame seeds. Transfer glazed walnuts to a plate and set aside to cool.

  6. Plate salad

    Plate salad

    Divide kale and cabbage salad between serving plates and top with roasted sweet potatoes, chickpeas, and glazed walnuts. Drain cranberries and sprinkle over plates. Dig in!

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