A healthy and hearty salad that's easy to throw together and great for transporting. Perfect addition to your lunch menu!
Ingredients
5 cup
Sweet potato
(2 medium; peeled and diced)
2 tsp
Olive Oil, Extra Virgin
1 tbsp
Olive Oil, Extra Virgin
3/4 tsp
Salt
(divided)
1/4 tsp
Black pepper
1 bunch
Curly kale
(washed; stem removed and chopped (7-8 cups))
1/2 cup
Lemon juice
1 can (15oz)
Chickpeas, canned, drained
1 avocado(s)
Avocado
(large; pitted and diced)
1/3 cup
Cranberries
(dried)
1/3 cup
Almonds, raw
(chopped)
1/4 cup
Red onion
(chopped)
1/2 cup
Tahini
((dressing))
1 whole lemon(s)
Lemon juice
((dressing))
1/4 tsp
Coarse salt
((dressing))
3 tbsp
Water, filtered
((dressing -3-6 tbsp depending on how thick you want the dressing))
Instructions
Pre-heat oven to 375 degrees Fahrenheit. On a large sheet pan, toss together the diced sweet potato with 2 teaspoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon of pepper. Bake sweet potato until fork tender, 35-40 minutes, flipping once.
Prepare the kale while the sweet potatoes are baking. Add the chopped kale to a large bowl with 1 tablespoon olive oil, juice of 1/2 a large lemon and a heaping 1/4 teaspoon salt. Use your hands to massage the kale and make sure everything is mixed together, about 1 minute. Set kale aside until sweet potatoes are finished baking.
Make the dressing by adding the tahini, lemon, salt to a bowl and whisking until a creamy dressing is formed. Add the water slowly until desired consistency is reached.
This salad will keep well in the refrigerator for about 5 days. Store the dressing separately and add it on the day of eating.
