Caramelized Sweet Potato & Kale Salad with Tahini Dressing

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Sweet Potato Kale Salad
SERVES 6

Highlight the harvest season with this hearty fall salad. Earthy, caramelized sweet potatoes delicately balance out the mildly bitter kale in a colorful medley that is truly a meal in itself. Sweeten the deal with golden raisins, fresh plums, tangy feta, and crispy fried chickpeas. Then give it all a final toss with our lemony, homemade, tahini dressing. Autumn perfection!

Directions:

1. In a large bowl, toss the shallot and sweet potatoes in 2 tablespoons of olive oil, balsamic vinegar, maple syrup, salt, and pepper until coated. Preheat the oven to 400°F and spread the mixture evenly on a roasting pan. Roast for 25-30 minutes until the sweet potatoes are golden and fork tender. Set aside to cool.

2. Fry the chickpeas by heating 3 tablespoons of olive oil in a skillet over medium high heat. Add chickpeas and sauté for 4-5 minutes, stirring often to ensure even cooking. Once the chickpeas are golden, remove them with a slotted spoon and transfer to a paper towel-lined plate. Sprinkle with a pinch of salt and set aside to cool.

3. Strip the kale from the stem and in a large bowl, massage the kale in 1 tablespoon of olive oil for about 2 minutes, until the fibers begin to break down.

4. Whisk all of the tahini dressing ingredients together until well combined.

5. In a large bowl, toss the kale with the dressing, and then add the caramelized sweet potatoes, chick- peas, plums, golden raisins, feta cheese, almonds, sesame seeds, and torn mint leaves. Toss and serve immediately.

INGREDIENTS
Salad Ingredients:
  • 1 small shallot, thinly sliced
  • 2 sweet potatoes, peeled, sliced into 1/4" discs 6 tablespoons olive oil, divided
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon maple syrup
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 1 can (15 oz) chickpeas, rinsed and patted dry
  • 1 large bunch Lacinato kale
  • 2 plums, pitted and sliced
  • 1/4 cup golden raisins
  • 4 oz feta cheese, crumbled
  • 1/3 cup chopped almonds
  • 1 tablespoon sesame seeds
  • 1 bunch mint leaves, torn
Tahini Dressing Ingredients:
  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice (about 1 lemon) 1/2 cup extra virgin olive oil
  • 1 clove garlic, minced
  • 1 teaspoon sesame oil
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon pepper
  • 1 tablespoon water (if needed, to thin)
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