Kale & Sweet Potato Salad

This salad inspired by a meal delivery service.  We've lightened it up a bit! 

Never had a kale salad?  This one for the win!  They key to making raw, rough kale greens to die for:  Tear leaves from center stem into small chunks, massaging (yes, like rolling in your fingertips) as you drop them into your salad bowl.  Discard the center stem.  You're in business! 

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What You'll Need:

1 bunch dinosaur or lacinato kale, torn from stems

2 sweet potatoes, baked

1 cup shredded cabbage

 

1 can (15oz) chickpeas, rinsed and drained 

1/4 tsp black pepper

1/4 tsp paprika 

1/4 tsp cayenne pepper

1/2 tsp brown sugar 

1/2 tsp olive oil 

 

juice of 1 lemon

1 Tbsp tahini (sesame seed paste)

1/2 Tbsp white miso paste

2-4 Tbsp warm water 

 

2 tsp sesame seeds


Bake sweet potatoes @375 for about 30 minutes, or until a fork slides out easily.  {PRO tip; this can be done up to 3 day ahead of time to save on prep time!)

Meanwhile, prepare kale, using tear & massage technique, in a large salad bowl.  Toss with cabbage.

Drain & rinse chickpeas.  In a medium bowl, toss with spice blend and olive oil.  Once coated, toss with salad.

Prepare dressing by combining lemon juice, tahini, miso and water in a small blender or food processor.  Add water to desired consistency. 

Cube baked sweet potatoes, add to big 'ol salad bowl. 

Before serving, toss salad with prepared dressing, top with sesame seeds.

Boo-yah!


Serves 2 as a main, 4 as a side.