Simple meets satisfying in this flavorful – and nutritious – recipe. Lemon-massaged kale, crispy-tender roasted sweet potatoes and an easy-to-blend dressing are tossed together to create a salad that’s simple enough to make for lunch yet elegant enough for your dinner spread. In a fun alternative to standard vinaigrettes, this plant-based dressing gets its creamy texture and nutty-tangy taste from tahini, apple cider vinegar and honey. Try topping with sesame seeds, sunflower seeds or chopped nuts for a little extra crunch.
Roasted Sweet Potato & Kale Salad with Honey-Lemon Tahini Dressing
Roasted sweet potatoes
- 5 cups kale stems removed and chopped
- 4 Tbsp. lemon juice
- Sesame seeds for garnish
- Sunflower seeds for garnish
Preheat oven to 425 degrees F. Line baking sheet with parchment paper.
In large bowl, combine sweet potatoes, coconut oil, cinnamon, chili powder, salt and pepper; stir to coat.
On prepared baking sheet, spread sweet potatoes in single layer. Bake 18 minutes. Flip potatoes; continue cooking 5 to 10 minutes, until potatoes are crispy on the outside and fork tender.
Meanwhile, in small bowl, whisk together dressing ingredients until smooth. Reserve in fridge until ready to use.
In large bowl, place kale. Squeeze lemon juice over; massage into kale 60 seconds, or until kale feels softer and lemon is evenly incorporated. Reserve in fridge until ready to use.
To serve, spoon warm potatoes over kale. Drizzle with dressing. Garnish with sesame seeds and sunflower seeds.