Kale and Sweet Potato Salad with Balsamic-Tahini Dressing
Mediterranean-inspired Kale and Sweet Potato Salad with sun-dried tomatoes, feta, and avocado in Balsamic-Tahini Dressing. Packed with feel-good ingredients and bold flavors, and make-ahead friendly!
Servings: 3
Equipment
- Large rimmed baking sheet
- Mixing bowls
Ingredients
- 1 large (8 to 10-oz.) sweet potato (long, thin potatoes work best)
- 1 Tbsp. + 2 tsp. extra-virgin olive oil, divided
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 1 large bunch lacinato kale, ribs and stems removed, chopped
- 1 cup cooked and slightly cooled quinoa or lentils
- 1 medium ripe avocado, cut into cubes
- 1/2 cup crumbed feta cheese
- 1/3 cup sliced sun-dried tomatoes
- 1/4 cup roasted, salted pistachios, roughly chopped
Balsamic-Tahini Dressing
- 3 Tbsp. balsamic vinegar
- 3 Tbsp. tahini, well-stirred
- 1/4 tsp. garlic powder
- Kosher salt and black pepper to taste
Instructions
- Preheat oven to 400ºF.Peel and thinly slice sweet potato using a mandolin or sharp chef's knife into wafer-thin slices. Arrange on a large rimmed baking sheet, and toss with 1 Tbsp. olive oil, salt, and black pepper. Bake until tender and browned around the edges, tossing once midway through, about 20 to 25 minutes total, depending on thickness.
- Prepare Balsamic-Tahini Dressing by combining all ingredients in a glass jar or liquid measuring cup; mix until smooth. Whisk in 2 to 3 Tbsp. water to thin to desired consistency.
- Place kale in a large salad bowl and drizzle with remaining 2 tsp. olive oil and a pinch of salt. Use your hands to massage the oil and salt into kale until the greens soften, about 20 to 30 seconds.Add sweet potatoes, quinoa, avocado, feta, sun-dried tomatoes, and pistachios. Drizzle with dressing and toss to combine.
Notes
- Make-Ahead. The dressing can be made up to 3 days ahead. You can also cook and cool the quinoa hours ahead of assembling the salad.
- Store. Store the salad (fully dressed!) in an airtight container for up to 3 days. Enjoy leftovers chilled, or closer to room temperature by letting the salad stand for 30 minutes before digging into.