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Sweet Potato Kale Salad

Sweet Potato Kale Salad
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A vibrant and nutritious Sweet Potato Kale Salad featuring roasted sweet potatoes, maple candied pecans, dried cranberries, feta cheese, and a creamy tahini maple dressing.

Ingredients

Scale
  • 1 large sweet potato (or 2 medium), peeled and cubed into 1/2-inch pieces
  • 2 tablespoons neutral cooking oil (like canola or vegetable oil), divided
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 cup pecans, roughly chopped
  • 1 tablespoon maple syrup
  • 1/4 teaspoon cinnamon
  • 6 cups chopped kale (stems removed)
  • 1/2 cup dried cranberries
  • 1/2 cup crumbled feta cheese (or goat cheese)
  • 1/4 cup tahini
  • 2 tablespoons maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 clove garlic, minced
  • Salt and pepper, to taste
  • Water, as needed for consistency

Instructions

  1. Prepare the sweet potatoes: Preheat your oven to 400°F (200°C). Toss the cubed sweet potato with 1 tablespoon of cooking oil, garlic powder, salt, and pepper. Spread them in a single layer on a baking sheet.
  2. Roast the sweet potatoes for 20-25 minutes, or until tender and lightly caramelized, flipping them halfway through. Allow to cool slightly.
  3. Make the maple candied pecans: While sweet potatoes roast, spread the chopped pecans on a separate small baking sheet. Drizzle with 1 tablespoon of maple syrup and sprinkle with cinnamon.
  4. Toast the pecans in the oven for about 5-7 minutes, watching carefully to prevent burning. They should be fragrant and crunchy. Let cool.
  5. Prepare the dressing: In a small bowl, whisk together the tahini, 2 tablespoons maple syrup, apple cider vinegar, minced garlic, salt, and pepper. Gradually add water, 1 tablespoon at a time, until the dressing reaches a smooth, pourable consistency.
  6. Assemble the salad: In a large serving bowl, combine the chopped kale with 1 tablespoon of cooking oil, salt, and pepper. Gently massage the kale with your hands for a minute or two until the leaves soften. This helps reduce bitterness.
  7. Add the cooled roasted sweet potatoes, maple candied pecans, dried cranberries, and crumbled feta cheese to the massaged kale.
  8. Drizzle the salad generously with the tahini maple dressing and toss everything together to coat evenly. Adjust seasoning if needed and serve immediately.

Notes

    Find it online: https://www.masterthecook.com/sweet-potato-kale-salad/