Sweet Potato And Kale Salad
Serves: 6
Kirstin Bosco
1 January 1970
Based on User reviews:
40
Spice
41
Sweetness
44
Sourness
47
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
450 g
Sweet Potatoes4 tsps
Olive Oil1 tsp
Paprika (smoked)1
Salt1 cup
Sesame Tahini1 cup
Lemon Juice3 tbsps
Water1 tbsp
Shallot (minced)1 small
Garlic (clove, minced)Directions:
1
Add the apple slices to the kale and toss gently to combine
2
Position a rack in the center of the oven and preheat to 375 degrees F
3
Line a baking sheet with Reynolds Wrap(R) Aluminum Foil and set aside
4
Peel and dice the sweet potato into 3/4-inch pieces
5
Add the sweet potatoes to the prepared baking sheet and sprinkle with the olive oil, paprika, salt and pepper
6
Toss to coat
7
Bake the sweet potatoes until they are golden brown and tender, 30-35 minutes
8
In a large bowl, whisk together tahini, lemon juice, water, miso, shallots and garlic
9
Season with salt and pepper
10
The dressing should be a thick texture, similar to mayonnaise
11
If the dressing seems too thick, add a bit more water to thin
12
Set aside
13
In a large bowl, combine kale and the dressing
14
Massage by hand until the kale is thoroughly coated and begins to soften
15
Core the apple and thinly slice
16
Transfer the kale to a serving dish and top with the warm roasted sweet potatoes