Smokey Sweet Potato Kale Salad with Turmeric Tahini Dressing
Kale Salad with Smokey Sweet Potatoes and Turmeric Tahini Dressing and lots of crunchy pistachios, sunflower and sesame seeds. Flavorful, healthy, and perfect topped with chicken, fish or shrimp. Sometimes you just need to change up your kale salad game. Here is yet another recipe to add to your weekly menu!
2small or medium sweet potatoes, peeled and cut into 1/2" cubes
2tbspolive oil
1tspsmoked paprika
1tspsweet or spicy paprika
1/2tspkosher salt
FOR THE TURMERIC TAHINI DRESSING
3tbsptahini
3tbspwater
2tbspolive oil
2tsplemon juice
1/2tspturmeric
1/4tspcumin
3/4tspkosher salt
fresh black pepper
FOR THE KALE SALAD
2bunchesDino Kale
1tbspolive oil
1 1/2tsplemon juice
1/2 tspkosher salt
1/2cupsliced hearts of palm
1/4cupraw pistachios
1/4cuproasted sunflower seeds
2tspblack sesame seeds
Instructions
FOR THE SWEET POTATOES
Pre-heat oven to 425˚F.
Toss sweet potatoes with olive oil, smoked paprika, sweet paprika, and salt.
Transfer to a tin foil lined sheet pan and roast until cooked through and lightly charred on the bottom, 20-25 minutes.
FOR THE TURMERIC TAHINI DRESSING
Place all dressing ingredients into a jar and shake until homogenous. If the dressing seems too think, you can thin it out with another TBSP of water.
FOR THE KALE SALAD
Remove the stems from the kale. Once all are removed, stack 3-4 kale leaves on top of each other, roll them up and slice them into ribbons about 1/4"-1/2" wide. Repeat with all the kale and transfer to a large bowl.
Add the olive oil, lemon juice, and salt to the kale. Using your hands, message the kale for 30 seconds to start breaking down the fibers.
Add the hearts of palm, pistachios, sunflower seeds, and sesame seeds and toss.
Top with the sweet potato and drizzle dressing over top. Serve and enjoy!
Video
Notes
Prep this ahead of time by roasting the sweet potatoes, making the dressing, and chopping up the kale a day before!This is great along side some fish, chicken, or even shrimp!