During the winter months we love comfort food just as much as the next person,
but sometimes you really need some hearty greens, right? This kale salad has
been making a regular appearance in our kitchen. If you’re ever at a loss for what
to make, this salad comes together fairly quickly, without too many ingredients to
fuss over. Kale provides that nutrient dense nourishment were looking for, while
roasted sweet potato* adds an element of winter comfort. This salad is dressed up with a creamy tahini dressing, and finally topped with out cranberry almond crisps- the perfect amount of crunchy, salty and bittersweet.
*Try substituting the sweet potatoes with roasted carrots or beets instead!
- Anna Goldstone 📸 @annaseatzz
3 tablespoons tahini (I useSoom Foods tahini)
2 tablespoons warm water
1 tablespoons maple syrup
Juice of ½ a lemon (1 tablespoon of lemon juice)
1 head of dino/lacinato kale
1 box Cranberry Almond Crisps
2 medium sweet potatoes
1 tablespoon olive oil
1 teaspoon sea salt
Pre-heat the oven to 350 degrees.
Cut sweet potatoes into cubes and season with fresh cracked salt and olive oil.
Cook for 30-40 minutes in the oven, until crispy.
To make dressing, whisk tahini, water, maple syrup, and lemon juice. Add more water to create desired consistency.
Prep kale and remove stems as you wish. Chop the kale thinly.
Massage kale with tahini dressing.
Plate salad with roasted sweet potatoes and crushed up Cranberry Almond Crisps.