Kale Sweet Potato Salad Recipe By Tasty

KALE & SWEET POTATO SALAD RECIPE BY TASTY

Kale & Sweet Potato Salad Recipe by Tasty image

Here's what you need: sweet potato, garlic powder, paprika, salt, pepper, olive oil, pumpkin seeds, chili powder, maple syrup, tahini, lemon juice, water, kale, quinoa, red onion

Provided by Rachel Gaewski

Categories Lunch

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 ½ cups sweet potato, diced
½ teaspoon garlic powder
2 teaspoons paprika
salt, to taste
pepper, to taste
olive oil, to taste
½ cup pumpkin seeds
2 teaspoons chili powder
2 tablespoons maple syrup, divided
½ cup tahini
1 ½ tablespoons lemon juice
3 tablespoons water
1 bunch kale, stemmed and torn into large pieces
3 cups quinoa
½ cup red onion, diced

Steps:

Preheat the oven to 375°F (190°C).
Add the sweet potatoes to a baking sheet. Sprinkle with the garlic powder, paprika, salt, and pepper, and drizzle with olive oil. Toss until the sweet potato is well-coated in the spices, then spread out evenly. Bake for 15 minutes, or until tender.
In a small bowl, add the pumpkin seeds, chili powder, 1 tablespoon maple syrup, and salt, and mix until well-combined. Spread the pumpkin seeds out on a baking sheet so they're not touching each other.
Add to the oven with the sweet potato and bake for 10 minutes, stirring halfway through, until toasted.
In a liquid measuring cup, combine the tahini, remaining tablespoon of maple syrup, lemon juice, salt, and pepper. Mix well, then add 1 tablespoon of water at a time until desired consistency is reached.
In a large bowl, drizzle the kale with olive oil. Massage with your hands until the kale is tender and has reduced in volume by about a third.
Add the quinoa, roasted sweet potatoes, red onion, and pumpkin seeds. Drizzle with tahini dressing and toss well.
Serve with more dressing if desired.
Enjoy!

Nutrition Facts : Calories 765 calories, Carbohydrate 103 grams, Fat 29 grams, Fiber 12 grams, Protein 24 grams, Sugar 9 grams

SWEET POTATO KALE SALAD WITH CREAMY HONEY MUSTARD DRESSING

Sweet Potato Kale Salad with Creamy Honey Mustard Dressing image

So much happening for a simple-to-prepare salad...fun to make, exciting to eat!

Provided by Tieghan Gerard

Categories light meal

Time 1h

Number Of Ingredients 21

Ingredients

2 sweet potatoes, cut into match sticks
1 cans chickpeas, drained and patted dry
3 tablespoons extra virgin olive oil
2 tablespoons sesame seeds
1-2 teaspoons chipotle chili powder
2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon cumin
kosher salt and black pepper
5-6 cups shredded kale
1 cup mixed herbs: basil, dill, parsley
2 Persian cucumbers, chopped
1 avocado, sliced
3/4 cup crumbled feta cheese
1/3 cup extra virgin olive oil
2 tablespoons dijon mustard
1 tablespoon stone ground mustard
3 tablespoons honey
2 tablespoons tahini
2 tablespoons lemon juice
2 tablespoons champagne or apple cider vinegar

Steps:

1. Preheat oven to 425° F.2. On a baking sheet, combine the sweet potatoes, chickpeas, olive oil, sesame seeds, chili powder, paprika, onion powded, cumin, salt, and pepper. Toss well to coat. Bake 20 minutes, toss everything, then bake another 20 minutes, until the chickpeas are crisp and the sweet potatoes tender.3. Meanwhile, in a salad bowl, combine the kale, herbs, and cucumbers. 4. To make the dressing. Combine all ingredients in a glass jar, whisking until smooth. Taste and season with salt and pepper. Drizzle a few tablespoons over the kale and massage the dressing into the greens. 5. Toss the roasted sweet potatoes and chickpeas in with the salad. Add more dressing and toss to combine. Top the salad with avocado and feta. Enjoy!

Nutrition Facts : Calories 447 kcal, ServingSize 1 serving

SWEET POTATO POMEGRANATE SALAD RECIPE BY TASTY

Sweet Potato Pomegranate Salad Recipe by Tasty image

This hearty Sweet Potato Pomegranate Salad is a perfect side for a holiday dinner or an easy-to-pack lunch. The oranges, reds, and greens make it a festive dish, and its citrus dressing keeps the dish balanced and bright.

Provided by Katie Aubin

Categories Sides

Time 40m

Yield 4 servings

Number Of Ingredients 16

Ingredients

3 large sweet potatoes, cut into 2 inch (5 cm) wedges
1 tablespoon olive oil
1 teaspoon kosher salt
¾ cup pomegranate seeds
½ cup pistachio, toasted, roughly chopped
½ cup feta cheese, crumbled
⅓ cup fresh chives, thinly sliced, for garnish
1 tablespoon orange zest
3 tablespoons fresh orange juice
1 tablespoon red wine vinegar
1 garlic, minced
1 teaspoon dijon mustard
2 teaspoons honey
1 teaspoon kosher salt
½ teaspoon black pepper, freshly ground
6 tablespoons olive oil

Steps:

Preheat the oven to 400˚F (200˚C).
In a medium bowl, toss the sweet potatoes with the olive oil and salt. Transfer to an unlined baking sheet.
Roast the sweet potato wedges for 20-25 minutes, until softened and golden brown on the outside.
While the sweet potatoes are roasting, make the dressing: In a medium bowl, whisk together the orange zest, orange juice, red wine vinegar, garlic, mustard, honey, salt, and pepper. Starting with a few drops and steadily increasing the stream, slowly drizzle in the olive oil, whisking continuously, until the dressing is thickened and emulsified.
Transfer the warm sweet potatoes to a large bowl. Toss with 2-3 tablespoons of the dressing until well coated. Add the pomegranate seeds, pistachios, feta, salt and pepper and gently toss to combine. Drizzle with another 1-2 tablespoons of the dressing and toss to coat. Garnish with the chives.
Enjoy!

Nutrition Facts : Calories 659 calories, Carbohydrate 58 grams, Fat 43 grams, Fiber 8 grams, Protein 14 grams, Sugar 24 grams

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