Roasted Sweet Potato Kale Salad Food

KALE AND SWEET POTATO SALAD

Steps:

• Preheat oven to 400 degrees.
• Place the diced sweet potatoes on a parchment-lined baking sheet. Season with salt & pepper and drizzle with olive oil.
• Roast in the oven for 25 to 30 minutes, or until the sweet potatoes are tender.
• Meanwhile, make the vinaigrette by whisking all vinaigrette ingredients except for the olive oil in a medium bowl to combine. Then slowly drizzle the olive oil while continually whisking to emulsify.
• Adjust the amount of vinegar and honey for your taste.
• Remove the stems from the kale and hand tear the leaves into bite-size pieces.
• Add the torn kale to the bowl with the vinaigrette and massage the dressing into the kale.
• Add the warm sweet potatoes, dried cranberries and the pecans to the bowl and mix to combine.

CALIFORNIA ROASTED SWEET POTATO KALE SALAD

Steps:

• Preheat your oven to 375 degrees F. Line a large baking sheet with parchment paper. Add cubed sweet potatoes onto the pan and drizzle with olive oil; toss well to coat the sweet potatoes in oil. Bake for 25-30 minutes or until tender, flipping halfway through.
• In a medium bowl, whisk together the ingredients for the dressing: tahini, garlic powder, fresh lemon juice, pure maple syrup, dijon mustard, salt, pepper and water. I like to start with 2 tablespoons of water, but you may need 3 total tablespoons to achieve a creamy dressing that is easily pourable. You'll want to be able to coat all of the kale nicely so a thinner dressing is better. Set dressing aside.
• Add the finely chopped kale to a large bowl and pour the dressing over. Use a tongs to coat the kale with the dressing; you REALLY want to get it mixed well so toss together for a few minutes to help breakdown the kale. Allow the dressing to sit with the kale for 15 minutes or longer to help the kale marinate with the dressing. Add in your roasted sweet potato cubes, cranberries, avocado and wasabi peas or roasted chickpeas. Give the salad a gentle toss to combine.
• Finally make your sweet and spicy pistachios: place pistachio in a skillet over medium heat. Toast nutes for 4-6 minutes, stirring frequently until they turn just slightly golden then turn off heat and immediately add in maple syrup, cayenne pepper and sea salt. Stir for 15 more seconds to coat pistachios, then transfer to a piece of parchment paper to cool for a few minutes. Pistachios may stick together so try to spread them in an even layer when they are cooling. Slightly chop once they're a little cool and place them on the salad. Enjoy! Salad keeps well for 3-4 days. Serves 4-6

ROASTED SWEET POTATO KALE SALAD

Steps:

• Preheat oven to 400 degrees.
• On a baking sheet lined with parchment paper, place sweet potato and toss in olive oil and season with a pinch of salt and pepper. Mix well to combine.
• Roast in the oven for 20-30 minutes (it'll depend on the size of the sweet potato diced). When 15 minutes have passed, flip the potatoes over.
• In a large bowl, add kale and the homemade dressing.
• Massage until the kale starts to soften and wilt, 2 to 3 minutes.
• Top with pecans, feta, and sweet potato. Enjoy!

KALE & SWEET POTATO SALAD RECIPE BY TASTY

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!