Sweet Potato and Kale Salad with Lemon Tahini Dressing

Ingredients

• 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bunch curly kale, stems removed and leaves torn into bite-sized pieces
• 1 tablespoon olive oil, for massaging kale
• 1/3 cup tahini
• 3 tablespoons fresh lemon juice
• 1 tablespoon maple syrup
• 1 clove garlic, minced
• 3-5 tablespoons water
• 1/4 teaspoon salt
• 1/3 cup dried cranberries
• 1/3 cup pumpkin seeds, toasted
• 1/4 cup crumbled feta cheese

Method

1. 1

   Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. 2

   Toss the sweet potato cubes with 2 tablespoons olive oil, 1/2 teaspoon salt, and black pepper on the baking sheet, spreading into a single layer.

3. 3

   Roast the sweet potatoes, stirring once halfway through, until tender and caramelized at the edges.

   30:00 · Roast sweet potatoes
4. 4

   Remove the sweet potatoes from the oven and let cool slightly while preparing the kale and dressing.

5. 5

   Place the torn kale in a large bowl, drizzle with 1 tablespoon olive oil, and massage with your hands for 1 to 2 minutes until the leaves soften and darken slightly.

6. 6

   In a small bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic, and 1/4 teaspoon salt until smooth.

7. 7

   Add water, 1 tablespoon at a time, whisking until the dressing reaches a pourable, creamy consistency.

8. 8

   Add the roasted sweet potatoes, dried cranberries, and most of the lemon tahini dressing to the massaged kale, and toss gently to combine.

9. 9

   Divide the salad among plates, top with toasted pumpkin seeds and crumbled feta, and drizzle with the remaining dressing.