Sweet Potato Kale Salad with Almond Butter Dressing
Roasted Sweet Potato Kale Salad with creamy almond butter dressing, pomegranate, and pumpkin seeds. This fall-inspired salad is equal parts hearty and healthy. Serve alongside your protein of choice, or add quinoa, chickpeas, or shredded chicken for a well-rounded meal.
4cupspeeled and cubed sweet potatoes(from 2 medium sweet potatoes)
3Tbsp.extra-virgin olive oil, divided
3/4tsp.kosher salt, divided
1large bunch (or 2 small bunches)lacinato or green curly kale, ribs and stems removed, roughly chopped
3Tbsp.roasted pumpkin seeds (pepitas)
Optional for added protein: a scoop of cooked quinoa, chickpeas, or shredded rotisserie chicken
Creamy Almond Butter Dressing
3Tbsp.smooth, creamy almond butter(sub tahini)
2Tbsp.fresh lemon juice
1/4tsp.cayenne pepper(sub black pepper)
1tsp.toasted sesame oil
Preheat oven to 425ºF.Combine sweet potatoes, 2 Tbsp. of the olive oil, chili powder, garlic powder, smoked paprika, and 1/2 tsp. salt on a large, rimmed baking sheet. Toss well to coat. Bake for 30 minutes, tossing once halfway through.
While the sweet potatoes roast, prepare Almond Butter Dressing by combining all dressing ingredients in a medium bowl; mix well to combine. Gradually add 2 to 3 Tbsp. water to thin out to desired consistency.
Place kale in a large bowl, and add remaining 1 Tbsp. of olive oil and 1/4 tsp. salt. Use your hands to massage the oil and salt into the kale leaves for about 30 to 45 seconds, until they soften. Add half of the dressing, and toss to coat.
Transfer kale to a serving platter, and scatter roasted sweet potatoes overtop. Garnish with pomegranate arils and toasted pumpkin seeds. Drizzle remaining dressing overtop.
Make-Ahead: Prep the almond butter dressing up to 3 days in advance and store in an airtight jar in the fridge. You can also roast the sweet potatoes up to 1 day ahead.
Store: Refrigerate leftover salad for up to 3 days.