Sweet Potatoes and Kale Salad with Pomegrante SeedsMurmures
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.
2 sweet potatoes
coconut oil (for cooking, or canola oil or peanut oil)
ground black pepper
1/4 cup pumpkin seeds
3 tablespoons tahini (sesame paste)
3 tablespoons olive oil
2 tablespoons rice vinegar
1/2 lemon juice
chili (cayenne, to taste)
1 bunch kale
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1Preheat oven to 350 degrees Fahrenheit.
2Sweet Potato Preparation:
3Peel the sweet potatoes and cut them into thin slices using a mandolin.
4Mix the sweet potato slices in coconut oil, salt, and pepper. Sprinkle with curry and pumpkin seeds.
5Bake for 20 minutes.
7Remove seeds from pomegranate.
8Prepare the salad dressing: In a small bowl, mix tahini, olive oil, rice vinegar, lemon juice, and cayenne chili together. If the mixture is not liquid enough, adjust the seasoning.
9Cut the kale leaves, taking care to remove the stem. Mix manually with half of the dressing in order to soften the kale. Let marinate for 15 minutes.
10To serve, place potatoes and kale salad on plate. Sprinkle feta cheese, pomegranate seeds, and remaining dressing on salad.