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Sweet Potatoes and Kale Salad with Pomegrante Seeds
MURMURES14Ingredients
20Minutes
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Description
Baked sweet potato chips partner perfectly with this kale salad for an easy, healthy lunch option. Tossed together with pomegranate seeds and feta cheese in a tahini dressing, this kale salad make a great wintertime salad and gluten free meal.
Ingredients
US|METRIC
4 SERVINGS
- 2 sweet potatoes
- coconut oil (for cooking, or canola oil or peanut oil)
- salt
- ground black pepper
- curry
- 1/4 cup pumpkin seeds
- pomegranate seeds
- 3 Tbsp. tahini (sesame paste)
- 3 Tbsp. olive oil
- 2 Tbsp. rice vinegar
- 1/2 lemon juice
- chili (cayenne, to taste)
- 1 bunch kale
- feta
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Directions
- Preheat oven to 350 degrees Fahrenheit.
- Sweet Potato Preparation:
- Peel the sweet potatoes and cut them into thin slices using a mandolin.
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