This is the kind of salad that works especially well when you want something fresh but still substantial. Firm tofu provides protein, sweet potatoes add warmth and natural sweetness, while crisp apple and sunflower seeds keep every bite lively.

The Green Goddess dressing brings everything together with Greek yogurt, herbs, lemon, and garlic. Better still, most of the components can be prepared ahead, making this a useful meal-prep option for busy days. Total time is about 45 minutes, and the recipe makes four servings.

What You’ll Need

450 g sweet potatoes, cut into 2.5 cm pieces

6 tbsp extra-virgin olive oil, divided

1¼ tsp kosher salt, divided, plus more as needed

2 tbsp low-sodium soy sauce

2 tsp plus 1 tbsp garlic powder

400 g firm tofu, drained, dried, and cut into 2.5 cm cubes

1 packed cup tender herbs, such as parsley, dill, coriander, or basil

¾ cup plain full-fat Greek yogurt

⅓ cup mayonnaise

1 tbsp finely grated lemon zest

4 tbsp fresh lemon juice, divided

450 g Tuscan kale, stems removed and leaves thinly sliced

½ cup salted roasted sunflower seeds or chopped roasted almonds

1 crisp red apple, such as Fuji, Honeycrisp, or Gala, cut into small pieces

1. Roast the Sweet Potatoes

Preheat the oven to 220°C and position a rack in the centre. Spread the sweet potatoes over one side of a large rimmed baking tray. Toss them with 2 tablespoons of olive oil and ½ teaspoon of kosher salt.

Try to keep the pieces roughly the same size so they roast evenly. Tip: leave a little space between the pieces. Crowding the tray encourages steaming rather than browning.

2. Season the Tofu

In a large bowl, whisk together 2 tablespoons soy sauce, 2 tablespoons olive oil, 2 teaspoons garlic powder, and ¼ teaspoon salt.

Add the tofu and gently toss until all the cubes are coated. Arrange the tofu on the empty side of the same baking tray. Roast the tofu and sweet potatoes for 35–40 minutes, tossing them halfway through. The tofu should be deeply golden and beginning to crisp around the edges, while the sweet potatoes should be completely tender.

Let everything cool slightly before assembling the salad. Best texture: patting the tofu thoroughly dry before seasoning helps it brown much more effectively in the oven.

3. Blend the Green Dressing

While the tray is roasting, prepare the dressing. Add the herbs, Greek yogurt, mayonnaise, lemon zest, 3 tablespoons lemon juice, ½ teaspoon salt, and the remaining 1 tablespoon garlic powder to a blender. Blend until smooth and bright green.

Taste and adjust the salt if necessary. You can use one herb or combine several. Parsley keeps the flavour fresh and mild, while dill, basil, and coriander each bring their own character. Why it works: Greek yogurt adds tang and body, mayonnaise makes the dressing richer, and lemon keeps it fresh enough to balance the roasted ingredients.

4. Massage the Kale

Place the sliced kale in a clean large bowl and sprinkle over a couple of generous pinches of salt. Massage it with your hands for about one minute. The leaves should soften slightly and deepen in colour. This small step makes a big difference because raw kale can otherwise feel tough and dry. Add the sunflower seeds or almonds, half of the dressing, and the remaining 2 tablespoons olive oil. Toss thoroughly so every piece of kale is coated. Transfer the dressed kale to a large shallow serving bowl.

5. Prepare the Apple

Place the chopped apple in a small bowl. Add a pinch of salt and the remaining tablespoon of lemon juice, then toss gently. The lemon adds brightness while helping prevent the apple from browning too quickly. A firm, sweet-tart variety works best because it provides contrast to the soft sweet potatoes and creamy dressing.

6. Build the Salad

Arrange the apple, roasted sweet potatoes, and tofu over the kale. You can scatter everything together, but arranging the ingredients in separate sections makes the finished salad especially attractive. Serve the remaining Green Goddess dressing alongside so everyone can add as much as they like.

Serve it with: nothing at all if you want a complete light dinner, or add warm bread if you prefer something more substantial.

Make It Ahead

This salad is particularly useful for meal prep.

The tofu and sweet potatoes can be roasted up to five days ahead. The kale can also be sliced in advance, while the dressing keeps well when refrigerated separately. Store each component in its own airtight container and assemble only what you need. Once everything is prepared, putting together lunch or dinner takes just a few minutes.