Autumn Kale and Sweet Potato Salad
Ingredients
Roasted Sweet Potatoes
-
2
lbs
sweet potatoes
-
1
Tbsp
cooking oil
-
¼
tsp
cinnamon
-
½
tsp
ground cumin
-
¼
tsp
smoked paprika
-
¼
tsp
salt
Maple Tahini Dressing
-
¼
cup
tahini
-
¼
cup
water
-
2
Tbsp
lemon juice
-
2
Tbsp
maple syrup
-
¼
tsp
salt
-
¼
tsp
garlic powder
-
⅛
tsp
cayenne pepper
Salad
-
6
cups
chopped kale
-
1
large
apple
-
¼
cup
pepitas
-
¼
cup
chopped pecans
-
¼
cup
dried cranberries
Instructions
- Preheat the oven to 400ºF and prepare the sweet potatoes by peeling and dicing them into ½-inch pieces.
- Toss the sweet potatoes with cooking oil, cinnamon, cumin, smoked paprika, and salt on a parchment-lined baking sheet.
- Roast the sweet potatoes for about 30 minutes until tender and browned, stirring halfway through.
- While the sweet potatoes roast, prepare the dressing by blending tahini, water, lemon juice, maple syrup, garlic powder, cayenne pepper, and salt until smooth.
- Remove the kale leaves from the stems, rinse well, and slice into thin strips.
- Cut the apple into quarters, remove the core, and slice each quarter into thin slices.
- Once the sweet potatoes are done, let them cool for about 5 minutes, then divide the kale, apple slices, and sweet potatoes into four bowls or containers.
- Top each serving with pepitas, pecans, and dried cranberries, and serve with the dressing.
Nutrition Facts (estimated)
Servings
4
Calories
512
Total fat
20g
Total carbohydrates
79g
Total protein
13g
Sodium
462mg
Cholesterol
0mg
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