Kale & Roasted Sweet Potato Salad with Orange Tahini Dressing
- 3 kale leafs (spines removed)
- 1 cup of shaved brussels sprouts
- 1 large sweet potato
- Olive oil
- 1/2 teaspoon paprika
- Salt and pepper
- 2 tablespoons walnuts
- 2 tablespoons pomegranate seeds
For the dressing:
- 2 tablespoons tahini
- Juice of 1 orange
- Zest of 1 orange
- 2 tablespoons apple cider vinegar
1. Preheat oven to 375 degrees.
2. Wash the sweet potato and cut into cubes - about an inch thick. Place on a baking tray and cover in olive oil, paprika, salt, and pepper. Bake in the oven for about 45 minutes, turning halfway through.
Note:I always double or triple this part to have leftover sweet potatoes.
3. Place kale in a large mixing bowl along with the shaved brussels sprouts. Note: Trader Joe's sells pre-shaved brussels sprouts but you can also shave the sprouts with a mandoline, food processor, or knife.
4. In a small mixing bowl, combine the tahini, orange juice, orange zest, and apple cider vinegar. Mix thoroughly.
5. Pour dressing over kale and brussels sprouts and massage for a few minutes. Toss in the roasted sweet potatoes, pomegranate seeds, and walnuts. Serve immediately and enjoy!