Thanksgiving Kale Salad with Maple-Lemon Tahini Dressing

• Vegetarian
• Gluten free

• Produce

  • 1 cup Cranberries, dried
  • 2 cloves Garlic
  • 1 large head Kale
  • 2 Lemons
  • 1 Pear, skin on
  • 1/2 Red onion, large
  • 2 Sweet potatoes

• Condiments

  • 6 1/2 tsp Maple syrup
  • 1 Maple-lemon tahini dressing
  • 1/3 cup Tahini

• Baking & Spices

  • 3/4 tsp Black pepper, ground
  • 1 pinch Salt
  • 3/4 tsp Sea salt, fine-grain

• Oils & Vinegars

  • 4 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 cup Pecans

Found on eatingbyelaine.com

Description

Ingredients

• 1 large head/bunch of kale
• 2 sweet potatoes
• 2 tablespoons extra virgin olive oil
• ¼ teaspoon fine grain sea salt
• ¼ teaspoon ground black pepper
• 1 cup dried cranberries
• 1 pear, diced (skin on)
• ½ large red onion, diced
• 1 cup chopped pecans
• ½ teaspoon maple syrup
• pinch of salt
• Maple-Lemon Tahini Dressing
• ⅓ cup tahini (Soom tahini is my personal fav. Whatever you use, make sure it is fresh, runny tahini - if dry you may need to add hot water to thin out the dressing)
• 2 lemons, juiced (about ¼ cup)
• 2 tablespoon extra virgin olive oil
• 2 tablespoons maple syrup
• 2 cloves garlic, minced
• ½ teaspoon fine grain sea salt
• ½ teaspoon ground black pepper

Directions

• Preheat oven to 400 degrees and line two large baking sheets with parchment paper or aluminum foil.
• Dice the two sweet potatoes into small cubes (about ½ inch thick) leaving the skin on. Toss in a mixing bowl with 2 tablespoons extra virgin olive oil and ¼ teaspoon each of salt and pepper until fully coated with oil and seasonings. Place sweet potato cubes on prepared baking sheets. Spread the potatoes out so they are not touching one another. Bake in oven for 20 minutes.
• While sweet potatoes are baking, prepare the salad. Remove the stems of the kale, wash and dry thoroughly. Tear into small pieces and place in a large mixing bowl or salad bowl. Add the dried cranberries, diced pear and diced red onion.
• Once the sweet potatoes are fully cooked and fork tender, remove from oven and let cool on baking sheets. Meanwhile, lower the oven temperature to 300 degrees. In a small mixing bowl, coat the pecans with ½ teaspoon maple syrup and a pinch of salt. Place on a small baking sheet lined with parchment paper and bake in oven at 300 degrees for 5-7 minutes (until fragrant). Watch closely so the pecans do not burn.
• Remove pecans from oven and allow to cool on baking sheet. Meanwhile, prepare the dressing. In a mini food processor, place all dressing ingredients and puree until smooth. Pour oven kale salad and toss until dressing is evenly distributed.
• This salad is best when served fresh but can be stored in an airtight container in the refrigerator for one day. Note, if the salad is served the next day, the pecans and sweet potatoes will be chilled rather than warm which is different than the fresh version. You may also want to add the dressing last minute if you plan to prepare ahead of time.