California Roasted Sweet Potato Kale Salad

Name: California Roasted Sweet Potato Kale Salad
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 servings
Cuisine: American
Ingredients: ¼ cup tahini; ½ teaspoon garlic powder; 2 tablespoon lemon juice, freshly squeezed; 1 teaspoon pure maple syrup; ½ teaspoon dijon mustard; ½ teaspoon salt, plus more to taste; black pepper, freshly ground, to taste; 2–3 tablespoon warm water, to thin the dressing; 1 tablespoon olive oil; 1 piece sweet potato, cut into 1/2 inch cubes (or 2 cups cubed sweet potato); 1 bunch Tuscan kale, stems removed and very finely chopped (or 8-10 cups chopped kale); ½ cup dried cranberries; 1 piece avocado, sliced or diced; ½ cup wasabi peas, or roasted salted chickpeas, for crunch; ½ cup pistachios, shelled, roasted; 1 tablespoon pure maple syrup; ¼ teaspoon cayenne pepper; sea salt, sprinkle, to taste

A hearty kale salad tossed in a creamy tahini dressing with roasted sweet potato cubes, dried cranberries, avocado and a crunchy topping of sweet and spicy pistachios. It holds up well once dressed, so it works for lunches through the week.

6 servings · 60 min · salad · American · vegan

Servings ×

Ingredients

For the dressing

¼ cup tahini
½ teaspoon garlic powder
2 tablespoon lemon juice, freshly squeezed
1 teaspoon pure maple syrup
½ teaspoon dijon mustard
½ teaspoon salt, plus more to taste
black pepper, freshly ground, to taste
2–3 tablespoon warm water, to thin the dressing

For the salad

1 tablespoon olive oil
1 piece sweet potato, cut into 1/2 inch cubes (or 2 cups cubed sweet potato)
1 bunch Tuscan kale, stems removed and very finely chopped (or 8-10 cups chopped kale)
½ cup dried cranberries
1 piece avocado, sliced or diced
½ cup wasabi peas, or roasted salted chickpeas, for crunch

For the sweet and spicy pistachios

½ cup pistachios, shelled, roasted
1 tablespoon pure maple syrup
¼ teaspoon cayenne pepper
sea salt, sprinkle, to taste

Method

Preheat your oven to 375 degrees F. Line a large baking sheet with parchment paper. Add cubed sweet potatoes onto the pan and drizzle with olive oil; toss well to coat the sweet potatoes in oil. Bake for 25-30 minutes or until tender, flipping halfway through.
In a medium bowl, whisk together the ingredients for the dressing: tahini, garlic powder, fresh lemon juice, maple syrup, dijon mustard, salt, pepper and water. I like to start with 2 tablespoons of water, but you ma[y need up to] 3 total tablespoons to achieve a creamy dressing that is easily pourable. You'll want to be able to coat a[ll the] kale nicely so a thinner dressing is better. Set dressing aside.
Add the finely chopped kale to a large bowl and pour the dressing over. Use a tongs to coat the kale wit[h the] dressing; you REALLY want to get it mixed well so toss together for a few minutes to help breakdown th[e kale.] Allow the dressing to sit with the kale for 15 minutes or longer to help the kale marinate with the dress[ing. ...] in your roasted sweet potato cubes, cranberries, avocado and wasabi peas or roasted chickpeas. Give [the] salad a gentle toss to combine.
Finally make your sweet and spicy pistachios: place pistachio in a skillet over medium heat. Toast nu[ts for a few] minutes, stirring frequently until they turn just slightly golden then turn off heat and immediately add[... text cut off at the bottom/right edge of the page]