Warm roasted sweet potatoes and tender sauteed kale are tossed in a flavorful tahini dressing for a hearty, filling salad on the lighter side!
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
2mediumsweet potatoes, peeled and cut into 1-in cubes
1mediumonion, finely chopped
1tablespoonminced fresh ginger
Salt and pepper to taste
1/2cuptoasted walnuts for topping
Toss sweet potatoes with 2 tablespoons olive oil and spread in an even layer on a greased baking sheet. Sprinkle with salt and pepper to taste. Roast sweet potatoes at 400F 15-20 minutes until tender. Set aside.
Heat remaining 1 tablespoon olive oil in a medium skillet. Add kale and onion and saute several minutes until kale is just wilted. Reduce heat to medium, add garlic, ginger, cinnamon, and salt and pepper to taste and cook 1 additional minute.
Toss sweet potatoes into kale mixture and keep warm while you prepare the dressing.
In a small bowl, whisk tahini, mustard, lemon juice, and honey until smooth. Slowly drizzle in olive oil, whisking constantly until dressing is smooth. Season with salt and pepper to taste.
Toss sweet potato kale mixture with tahini dressing and top salad with toasted walnuts. Serve warm and enjoy!