Sweet potato kale salad

Photo: Chef Lola's Kitchen

Roasted sweet potatoes and massaged kale with dried cranberries, red onion, and a creamy tahini dressing.

From Lola Osinkolu at Chef Lola's Kitchen · @cheflolaskitchen

Good served warm, at room temperature, or straight from the fridge.

You need

• 2 lb. sweet potatoes (2 large, peeled and cubed)
• 2 Tbsp. extra-virgin olive oil (divided)
• 2 tsp paprika
• 1 tsp garlic powder
• salt (to taste)
• black pepper (to taste)
• 1 bunch kale (bunch, stems removed and leaves chopped (about 2 cups))
• Kosher salt
• 1 tbsp olive oil
• 1/2 cup dried cranberries
• 1 small red onion (thinly sliced into half moons)
• cranberries
• 2 tbsp. tahini
• 1 lemon (juiced)
• 1 tbsp. Dijon mustard
• 1 tbsp. honey
• 1 garlic (grated or finely minced)
• 1/4 cup extra-virgin olive oil
• salt and pepper (to taste)
• 1-3 tbsp warm water (optional)

How to make it

1. Heat the oven to 400°F (200°C). Season the cubed sweet potatoes on a baking sheet with paprika, garlic powder, salt, and pepper, and drizzle lightly with olive oil.
2. Spread in a single layer and roast 20 to 25 minutes, flipping halfway, until tender and lightly caramelized. Let cool slightly.
3. Put the chopped kale in a large bowl with 1 tablespoon olive oil and a pinch of salt. Massage for 1 to 2 minutes until softened and bright green.
4. Whisk the tahini, lemon juice, Dijon, honey, and garlic together, then whisk in the olive oil until smooth. Season with salt and pepper, and thin with warm water a tablespoon at a time if needed.
5. Combine the roasted sweet potatoes, red onion, dried cranberries, and kale in a large bowl.
6. Pour the dressing over and toss until coated. Taste and adjust seasoning.
7. Serve warm or at room temperature. It's also good cold.

Written in our own words from Lola Osinkolu's recipe, with their quantities. The original: Sweet potato kale salad, Chef Lola's Kitchen.

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