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Autumn Sweet Potato Salad

Prep Time20 mins
Total Time50 mins
Course: Holidays, Salads
Cuisine: Dairy-Free, Gluten-Free, Vegan / Plantbased
Servings: 4 medium bowls


The Salad

  • 2 crowns broccoli
  • 2 medium sweet potatoes
  • 2 tbsp avocado oil
  • 2 bunches curly kale
  • 1/4 head purple cabbage
  • 1/2 cup raisins

The Dressing

  • 1/3 cup tahini
  • 1/3 cup lemon juice (or apple cider vinegar)
  • 1-2 tsp italian spice
  • salt and pepper to taste


  • Preheat oven to 350 degrees
  • Chop broccoli crown into bite sized florets
  • Add broccoli florets into a small lined baking dish
  • Dice sweet potatoes into small cubes
  • Add cubed sweet potato to a small lined baking dish
  • Coat the sweet potatoes and the broccoli in avocado oil and place both baking dishes in the oven and cook until al dente
  • While the brocoli and sweet potatoes are baking, finely chop the purple cabbage and remove the kale leaves from the stem
  • Prepare the dressing by combining the lemon juice, italian spice, salt, pepper, and tahini in a bowl and mixing until creamy and "fluffy".
  • Once the brocoli and sweet potatoes are al dente, remove them from the oven
  • In a large bowl combine the finely chopped cabbage, de-stemmed kale leaves, raisins, broccoli, and sweet potatoes
  • Decide whether you want to serve the dressing on the side of if you want to mix it in - if you want to mix in - be sure to do it right before enjoying!
  • Enjoy!


Whether you want to enjoy your salad with cold broccoli and sweet potato is up to you! I personally like it both ways but in the cold weather, this salad is especially delicious and warming with the roasted vegetables served warm.