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California Roasted Sweet Potato Kale Salad with Spicy Pistachios and Tahini Dressing Recipe

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4 from 13 reviews

This California Roasted Sweet Potato Kale Salad is a vibrant and nutritious dish combining tender roasted sweet potatoes, finely chopped Tuscan kale marinated in a creamy tahini dressing, and bursts of sweetness from dried cranberries and creamy avocado. Crunchy wasabi peas and sweet-spicy roasted pistachios add delightful texture and flavor, making it a perfect wholesome meal for lunch or dinner.

Ingredients

For the dressing:

  • ¼ cup tahini
  • ½ teaspoon garlic powder
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon pure maple syrup
  • ½ teaspoon dijon mustard
  • ½ teaspoon salt, plus more to taste
  • Lots of freshly ground black pepper
  • 2-3 tablespoons warm water, to thin the dressing

For the salad:

  • 1 tablespoon olive oil
  • 1 medium to large sweet potato, cut into ½ inch cubes (or 2 cups cubed sweet potato)
  • 1 bunch of Tuscan kale, stems removed and very finely chopped (or 8-10 cups chopped kale)
  • ½ cup dried cranberries
  • 1 avocado, sliced or diced
  • ½ cup wasabi peas or roasted salted chickpeas, for crunch

For the sweet and spicy pistachios:

  • ½ cup shelled roasted pistachios
  • 1 tablespoon pure maple syrup
  • ¼ teaspoon cayenne pepper
  • Sprinkle of sea salt

Instructions

  1. Roast the Sweet Potatoes: Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. Spread the cubed sweet potatoes on the pan, drizzle with olive oil, and toss until well coated. Bake for 25-30 minutes, flipping halfway through, until tender and golden.
  2. Prepare the Dressing: In a medium bowl, whisk together tahini, garlic powder, lemon juice, maple syrup, dijon mustard, salt, pepper, and 2-3 tablespoons warm water. Add water gradually to achieve a creamy, pourable consistency that will coat the kale thoroughly. Set aside.
  3. Massage the Kale: Place the finely chopped Tuscan kale in a large bowl. Pour the dressing over and use tongs to mix and massage the kale for several minutes. Let it sit for at least 15 minutes to allow the kale to marinate and soften.
  4. Combine the Salad: Add the roasted sweet potato cubes, dried cranberries, diced avocado, and wasabi peas or roasted chickpeas to the kale. Gently toss everything together to combine the flavors evenly.
  5. Make the Sweet and Spicy Pistachios: Heat a skillet over medium heat and toast the pistachios for 4-6 minutes, stirring frequently, until they turn slightly golden. Remove from heat and immediately add maple syrup, cayenne pepper, and a sprinkle of sea salt. Stir quickly for 15 seconds to coat. Transfer the pistachios to parchment paper to cool and spread them in an even layer to prevent sticking. Once slightly cooled, roughly chop and scatter over the salad.
  6. Serve and Store: Serve the salad fresh and enjoy the medley of flavors and textures. The salad keeps well refrigerated for 3-4 days.

Notes

  • The kale benefits from marinating in the dressing for at least 15 minutes, which helps tenderize and enhance the flavor.
  • Warm water in the dressing helps achieve a creamy texture, but add gradually to avoid thinning it too much.
  • Wasabi peas add a spicy crunch, but roasted salted chickpeas are a great alternative for different flavor or texture.
  • The sweet and spicy pistachios add a unique flavor contrast; you can adjust cayenne pepper to your preferred heat level.
  • Store leftover salad in an airtight container in the refrigerator for up to 4 days; add avocado fresh if you prefer to keep it from browning.

Find it online: https://cozyplatter.com/california-roasted-sweet-potato-kale-salad-with-spicy-pistachios-and-tahini-dressing-recipe/