Kale Sweet Potato Salad Recipe By Tasty Food
KALE & SWEET POTATO SALAD RECIPE BY TASTY
Here's what you need: sweet potato, garlic powder, paprika, salt, pepper, olive oil, pumpkin seeds, chili powder, maple syrup, tahini, lemon juice, water, kale, quinoa, red onion
Provided by Rachel Gaewski
Categories Lunch
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°F (190°C).
- Add the sweet potatoes to a baking sheet. Sprinkle with the garlic powder, paprika, salt, and pepper, and drizzle with olive oil. Toss until the sweet potato is well-coated in the spices, then spread out evenly. Bake for 15 minutes, or until tender.
- In a small bowl, add the pumpkin seeds, chili powder, 1 tablespoon maple syrup, and salt, and mix until well-combined. Spread the pumpkin seeds out on a baking sheet so they're not touching each other.
- Add to the oven with the sweet potato and bake for 10 minutes, stirring halfway through, until toasted.
- In a liquid measuring cup, combine the tahini, remaining tablespoon of maple syrup, lemon juice, salt, and pepper. Mix well, then add 1 tablespoon of water at a time until desired consistency is reached.
- In a large bowl, drizzle the kale with olive oil. Massage with your hands until the kale is tender and has reduced in volume by about a third.
- Add the quinoa, roasted sweet potatoes, red onion, and pumpkin seeds. Drizzle with tahini dressing and toss well.
- Serve with more dressing if desired.
- Enjoy!
Nutrition Facts : Calories 765 calories, Carbohydrate 103 grams, Fat 29 grams, Fiber 12 grams, Protein 24 grams, Sugar 9 grams
SWEET POTATO POMEGRANATE SALAD RECIPE BY TASTY
This hearty Sweet Potato Pomegranate Salad is a perfect side for a holiday dinner or an easy-to-pack lunch. The oranges, reds, and greens make it a festive dish, and its citrus dressing keeps the dish balanced and bright.
Provided by Katie Aubin
Categories Sides
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400˚F (200˚C).
- In a medium bowl, toss the sweet potatoes with the olive oil and salt. Transfer to an unlined baking sheet.
- Roast the sweet potato wedges for 20-25 minutes, until softened and golden brown on the outside.
- While the sweet potatoes are roasting, make the dressing: In a medium bowl, whisk together the orange zest, orange juice, red wine vinegar, garlic, mustard, honey, salt, and pepper. Starting with a few drops and steadily increasing the stream, slowly drizzle in the olive oil, whisking continuously, until the dressing is thickened and emulsified.
- Transfer the warm sweet potatoes to a large bowl. Toss with 2-3 tablespoons of the dressing until well coated. Add the pomegranate seeds, pistachios, feta, salt and pepper and gently toss to combine. Drizzle with another 1-2 tablespoons of the dressing and toss to coat. Garnish with the chives.
- Enjoy!
Nutrition Facts : Calories 659 calories, Carbohydrate 58 grams, Fat 43 grams, Fiber 8 grams, Protein 14 grams, Sugar 24 grams
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