california roasted sweet potato kale salad

By Ambitious Kitchen · 50 min

Ingredients

Instructions

1. Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
2. Spread the cubed sweet potato on the sheet, drizzle with olive oil and toss to coat. Roast for 25 to 30 minutes, until tender, turning once halfway through.
3. In a medium bowl, whisk the tahini, garlic powder, lemon juice, maple syrup, Dijon mustard, salt, pepper and water to make the dressing. Start with 2 tablespoons of water and add up to 3 total if needed, until creamy and easy to pour. Set aside.
4. Put the finely chopped kale in a large bowl, pour the dressing over and toss with tongs for a few minutes until the kale is well coated and starting to soften. Leave it to marinate for at least 15 minutes.
5. Add the roasted sweet potato, cranberries, avocado and wasabi peas or roasted chickpeas to the kale and toss gently.
6. For the pistachios, toast them in a skillet over medium heat for 4 to 6 minutes, stirring often, until just slightly golden. Remove from the heat and immediately stir in the maple syrup, cayenne and sea salt for 15 seconds to coat.
7. Spread the pistachios on parchment to cool for a few minutes, separating them as they cool. Roughly chop once slightly cooled and scatter over the salad.

Summarized from Ambitious Kitchen's video. Watch it for the details.

More recipes with

LemonPeaAvocadoPistachioSweet potatoTahiniKaleCranberry