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Indulging in a vibrant and nutritious salad can elevate any meal, whether you're looking for a wholesome lunch, a festive side dish for dinner, or a light and refreshing option for meal prep. The Sweet & Crunchy Sweet Potato & Kale Salad with Creamy Tahini Dressing is not just a feast for the eyes but also a powerhouse of flavors and textures. With its colorful array of fresh ingredients, this salad is as appealing to the palate as it is to your health.

Sweet Potato & Kale Salad with Tahini Dressing

Discover the deliciousness of the Sweet & Crunchy Sweet Potato & Kale Salad with Creamy Tahini Dressing! This vibrant salad features nutrient-packed sweet potatoes and kale, complemented by a rich tahini dressing that brings everything together. Perfect for lunch, dinner, or meal prep, it’s bursting with flavors and textures. Add in red cabbage, carrots, and a sprinkle of pumpkin seeds for crunch and a pop of sweetness. Try this nourishing salad for a colorful and satisfying meal option!
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Ingredients
  

2 medium sweet potatoes, peeled and cut into 1-inch cubes

1 tablespoon extra virgin olive oil

Sea salt and freshly ground black pepper, to taste

4 cups kale, stems removed and chopped into bite-sized pieces

1/2 cup red cabbage, finely sliced

1/2 cup carrots, grated (about one medium carrot)

1/3 cup quinoa, rinsed and prepared according to package instructions (optional)

1/4 cup pumpkin seeds (pepitas)

1/4 cup dried cranberries or raisins

1 ripe avocado, pitted and sliced

For the Tahini Dressing:

1/4 cup tahini (sesame seed paste)

2 tablespoons fresh lemon juice

1 tablespoon maple syrup or honey (your preference)

1 garlic clove, minced

Water, to thin the dressing (start with 2 tablespoons)

Sea salt, to taste

Instructions
 

Roast Sweet Potatoes:

    - Preheat your oven to 425°F (220°C).

      - In a mixing bowl, combine the cubed sweet potatoes with the olive oil, sea salt, and freshly ground black pepper. Toss until the sweet potatoes are well-coated.

        - Spread the sweet potatoes out on a baking sheet in a single layer for even cooking. Roast for 25-30 minutes, or until golden brown and tender, flipping them halfway through for even browning.

          Prepare the Kale:

            - In a large mixing bowl, add the chopped kale. Drizzle a small amount of olive oil and sprinkle a pinch of salt on top. Using your hands, massage the kale for about 2-3 minutes until the leaves soften and shrink in volume, allowing for better flavor absorption.

              Mix the Salad:

                - To the bowl of massaged kale, add the roasted sweet potatoes, thinly sliced red cabbage, grated carrots, cooked quinoa (if using), pumpkin seeds, and dried cranberries. Gently toss the ingredients together, being careful not to break the sweet potatoes.

                  Make the Tahini Dressing:

                    - In a small mixing bowl, whisk together the tahini, freshly squeezed lemon juice, maple syrup (or honey), minced garlic, and a pinch of sea salt. Gradually add water, one tablespoon at a time, whisking until the dressing reaches a smooth and pourable consistency.

                      Assemble the Salad:

                        - Drizzle the creamy tahini dressing over the salad mixture and toss everything together gently to ensure even coating. Taste and adjust seasoning if necessary.

                          Serve:

                            - Serve the salad in large bowls or plates. Top each serving with slices of ripe avocado for a creamy finish. Enjoy your vibrant and nutrient-packed Sweet Potato & Kale Salad right away!

                              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings

                                Presentation Tips: For an eye-catching presentation, layer the salad ingredients in a large salad bowl and drizzle the dressing over just before serving. Scatter additional pumpkin seeds and cranberry or raisin on top for added color and texture.