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In today's health-conscious world, vibrant salads have become staples in many diets, offering a fresh and nutritious way to enjoy a variety of flavors and textures. Among the most celebrated ingredients in these wholesome dishes are sweet potatoes and kale, both of which bring a wealth of nutrients and culinary versatility to the table. Incorporating seasonal produce and nutrient-dense foods not only enhances the taste of meals but also contributes to overall well-being.

Roasted Sweet Potato and Kale Salad

Discover the vibrant and nutritious Roasted Sweet Potato and Kale Salad with Maple Tahini Dressing. This delicious dish combines caramelized sweet potatoes with hearty kale, enhanced by a creamy, sweet dressing. Packed with vitamins, fiber, and antioxidants, it's perfect for a light meal or a side at dinner gatherings. Easy to prepare and versatile, this salad not only delights the taste buds but also supports your health goals. Enjoy the flavors and benefits of seasonal produce in every bite!
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Ingredients
  

2 medium sweet potatoes, peeled and cubed

2 tablespoons olive oil

Salt and pepper, to taste

4 cups kale, stems removed and leaves chopped

1/2 cup cooked quinoa (optional, for added protein)

1/4 cup walnuts, chopped

1/4 cup dried cranberries

1/4 red onion, thinly sliced

1/4 cup feta cheese (optional, for garnishing)

For the Maple Tahini Dressing:

3 tablespoons tahini

2 tablespoons maple syrup

1 tablespoon apple cider vinegar

1 tablespoon lemon juice

1-2 tablespoons water (to thin)

Salt and pepper, to taste

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Roast the Sweet Potatoes: In a bowl, toss the cubed sweet potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread them out on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes or until they are tender and slightly caramelized, flipping halfway through.

      Prepare the Kale: While the sweet potatoes are roasting, massage the chopped kale. Place the kale in a large bowl, drizzle a little olive oil (1 teaspoon) and a pinch of salt. Massage the leaves with your hands for about 2-3 minutes until they are tender and vibrant green.

        Make the Dressing: In a small bowl, whisk together tahini, maple syrup, apple cider vinegar, lemon juice, and salt and pepper. Add water gradually until you reach your desired consistency – it should be pourable but still thick.

          Assemble the Salad: Once the sweet potatoes are roasted, let them cool slightly. In the bowl with the massaged kale, add in the cooked quinoa (if using), roasted sweet potatoes, chopped walnuts, dried cranberries, and red onion. Toss everything together gently.

            Serve: Drizzle the maple tahini dressing over the salad and toss once more to coat. Top with crumbled feta cheese if desired.

              Enjoy: Serve immediately or let it chill for about 15 minutes for the flavors to meld together!

                Prep Time, Total Time, Servings: 15 mins | 45 mins | 4-6 servings