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When it comes to creating a vibrant and wholesome salad that excites the palate and nourishes the body, the Sweet & Crunchy Sweet Potato & Kale Salad with Creamy Tahini Dressing stands out. This salad is not just a feast for the eyes; it’s a delightful mix of textures and flavors that come together to create a satisfying meal. Whether you’re looking for a refreshing lunchtime option, a side dish for dinner, or a healthy addition to your meal prep, this salad offers versatility and appeal for everyone.

Sweet Potato & Kale Salad with Tahini Dressing

Discover the delicious Sweet & Crunchy Sweet Potato & Kale Salad with Creamy Tahini Dressing, a vibrant dish that's both nutritious and satisfying. This salad combines roasted sweet potatoes and kale, rich in vitamins and antioxidants, topped with a creamy tahini dressing for a delightful flavor twist. Perfect for lunch, dinner, or meal prep, it's customizable with ingredients like quinoa, avocado, and nuts. Embrace health and taste with this colorful, nutrient-packed salad!
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Ingredients
  

2 medium sweet potatoes, peeled and cubed

1 tablespoon olive oil

Salt and pepper, to taste

4 cups kale, chopped and stems removed

1/2 cup red cabbage, thinly sliced

1/2 cup carrots, grated

1/3 cup quinoa, rinsed and cooked (optional)

1/4 cup pumpkin seeds (pepitas)

1/4 cup dried cranberries or raisins

1 avocado, sliced

For the Tahini Dressing:

1/4 cup tahini

2 tablespoons lemon juice

1 tablespoon maple syrup or honey

1 garlic clove, minced

Water, to thin the dressing

Salt, to taste

Instructions
 

Roast Sweet Potatoes:

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

      - In a bowl, toss the cubed sweet potatoes with olive oil, salt, and pepper until evenly coated.

        - Spread the sweet potatoes on a baking sheet in a single layer and roast for about 25-30 minutes, until they are golden and tender, flipping halfway through.

          Prepare the Kale:

            - In a large bowl, add the chopped kale. Drizzle a little olive oil and a pinch of salt over the kale, and massage it for 2-3 minutes until the leaves become tender and decrease in volume.

              Mix the Salad:

                - In the bowl with the kale, add the roasted sweet potatoes, sliced red cabbage, grated carrots, cooked quinoa (if using), pumpkin seeds, and dried cranberries. Toss gently to combine all the ingredients.

                  Make the Tahini Dressing:

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

                      Assemble the Salad:

                        - Drizzle the tahini dressing over the salad and toss to coat everything evenly. Adjust seasoning as needed.

                          Serve:

                            - Top each serving with sliced avocado. Enjoy your nutritious and colorful Sweet Potato & Kale Salad immediately!

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