Kale sweet potato salad with maple tahini dressing
Ingredients
For the Salad
- 2 sweet potatoes cut into 1 inch cubes
- 1 can chickpeas or 300 grams cooked drained of any liquid and patted dry
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- salt and black pepper
- 1 tablespoon avocado oil
- 300 grams chopped kale
- 200 grams crumbly feta cheese
- 70 grams pine nuts toasted
Maple Tahini Dressing
- ¼ cup extra-virgin olive oil
- ¼ cup tahini
- 2 to 3 tablespoons lemon juice to taste
- 2 teaspoons Dijon mustard
- 2 tablespoons maple syrup
- sea salt
- black pepper
- 2 tablespoons ice-cold water
Instructions
For the Salad
- Preheat your oven to 425°
- Combine the sweet potatoes and chickpeas with the olive oil, paprika, cumin, lemon juice, salt, and pepper. Toss well to coat. Bake for thirty to forty minutes, tossing occasionally, until the chickpeas are crisp and the sweet potatoes tender.
- Meanwhile, place the kale into a large salad bowl. Massage a little avocado oil into the the kale to tenderize the leaves.
- Drizzle a few tablespoons of maple tahini dressing over the kale, massaging it in once again.
- Toss the roasted sweet potatoes and chickpeas in with the salad. Add more dressing and toss to combine. Crumble over feta and sprinkle on the pine nuts. Serve immediately and Enjoy!
Maple Tahini Dressing
- Whisk together the olive oil, tahini, lemon juice and dijon mustard. Add the maple syrup, salt, black pepper, and continue to whisk until your dressing is smoothe and cream. If the dressing starts to sieze - this can happen when using tahini - add a few drops of cold water at a time and mix until it lossens up. Give it a taste, adjust seasoning if necessary.
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