Name: Spicy Roasted Sweet Potato Kale Salad
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 null sweet potato (medium sized, peeled and cut into cubes); 2 tbsp extra virgin olive oil (for roasting); 1 tbsp cumin powder; 1 tsp cayenne pepper; 1 tsp sea salt; 1 bunch kale (large, tough ribs removed, thinly sliced into ribbons); 1 tbsp extra virgin olive oil (for massaging kale); 0.5 cup cilantro (chopped); 55 g pecans (chopped); 30 g dried cranberries; 2 tbsp tahini; 60 ml extra virgin olive oil; 2 tsp white wine vinegar; 1 tsp maple syrup; 0.5 tsp kosher salt

Instructions

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1

Preheat your oven to 205°C (400°F). Add the diced potato (1 sweet) to a baking sheet. Drizzle with extra virgin olive oil (2 tbsp), then sprinkle cumin powder (1 tbsp) and cayenne pepper (1 tsp) over the top. Mix with your hands until the sweet potato is well coated. Sprinkle with sea salt (1 tsp) and bake for 15-20 minutes or until tender.
2

While the sweet potato roasts, prepare the kale. Cut out the tough ribs from bunch of kale (1 large) and discard. Thinly slice the kale into ribbons and add to a large bowl. Pour extra virgin olive oil (1 tbsp) over the kale and massage the leaves with your fingers until they become tender and soft. Add the chopped cilantro (0.5 cup) and toss to combine.
3

For the dressing, combine tahini (2 tbsp), extra virgin olive oil (60 ml), white wine vinegar (2 tsp), maple syrup (1 tsp), and kosher salt (0.5 tsp) in a small jar. Shake vigorously to mix until well combined. Taste and adjust seasoning if desired.
4

Transfer the roasted sweet potato to the bowl with the kale mixture. Add the pecans (55 g) and dried cranberries (30 g). Drizzle generously with the maple tahini dressing and toss everything together until evenly coated. Serve warm or at room temperature.