Kale & Sweet Potato Salad

This kale sweet potato salad is a nutritious and tasty option for a light lunch or dinner, with a variety of textures and flavors from roasted sweet potatoes, crunchy almonds, and tangy vinaigrette.

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   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 in an even layer. Bake for 15 minutes, or until tender.

3. 3

   In a small bowl, combine the pumpkin seeds, chili powder, 1 tablespoon maple syrup, and a pinch of salt and mix until well-coated. Spread the pumpkin seeds out on a separate baking sheet in a single layer. Place in the oven with the sweet potatoes and bake for 10 minutes, stirring halfway through, until toasted.

4. 4

   In a liquid measuring cup, combine the tahini, remaining tablespoon of maple syrup, the lemon juice and a pinch each of salt and pepper. Mix well, then add 1 tablespoon of water at a time until your desired consistency is reached.

5. 5

   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.

6. 6

   Add the quinoa, roasted sweet potatoes, red onion, and pumpkin seeds. Drizzle with about half of the tahini dressing and toss well.

7. 7

   Serve with more dressing, if desired.

8. 8

   Enjoy!

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