Spicy Roasted Sweet Potato & Kale Salad

• Produce

  • 1/2 cup Cilantro
  • 1/4 cup Cranberries, dried
  • 1 large bunch Kale
  • 1 Sweet potato, medium-sized

• Condiments

  • 2 tbsp Tahini

• Baking & Spices

  • 1 tsp Cayenne pepper
  • 1/2 tsp Kosher salt
  • 1 Sea salt

• Oils & Vinegars

  • 6 tbsp Olive oil, Extra Virgin
  • 2 tsp White wine vinegar

• Nuts & Seeds

  • 1 tbsp Cumin, powder
  • 1/2 cup Pecans

• Other

  • 1 teaspoon maple

Found on asaucykitchen.com

Description

Ingredients

• 1 medium sized sweet potato, peeled and cut into cubes
• 2 tablespoons extra virgin olive oil
• 1 tablespoon cumin powder
• 1 teaspoon cayenne pepper
• sea salt
• 1 large bunch of kale
• 1/2 cup chopped cilantro
• 1/2 cup (55 grams) pecans, chopped
• 1/4 cup (30 grams) dried cranberries
• 2 tablespoons tahini
• 1/4 cup (60 ml) extra virgin olive oil
• 2 teaspoons white wine vinegar
• 1 teaspoon maple
• 1/2 teaspoon kosher salt

Directions

• Starting with the kale, cut out the tough ribs of the kale and discard. Thinly slice the kale into ribbons and add to a large bowl. Pour 1 tablespoon of extra virgin olive oil over the kale and massage the leaves with your fingers until the leaves become tender and soft. Add the chopped cilantro and toss to combine.
• Preheat your oven to 400°F/205°C. Add the diced sweet potato to a baking sheet. Drizzle with the remaining 1 tablespoon of olive oil then sprinkle the cumin and cayenne over the top. Mix with your hands until the sweet potato is well coated. Sprinkle with salt and bake for 15-20 minutes or until potato is tender.
• Meanwhile add the dressing ingredients to a small jar. Shake to mix and taste for more seasoning if desired.
• Transfer the sweet potato to the bowl of kale. Add the pecans and dried cranberries and drizzle with the tahini dressing.