Dark green kale (leaf cabbage) is beautiful. Roasted sweet potatoes (batatas) have a sweet taste. Toss spicy tahini dressing and crumbled feta cheese. This salad is joyful, colourful and flavorful.
Kale and Sweet Potato Salad
Kale and roasted sweet potatoes are fantastic together. This salad is a wintertime meal, spicy, delicious and easy to make.
Servings 4 people
Ingredients
Roasted Sweet Potatoes
- 3 sweet potatoes
- 1 tablespoon sunflower (or canola) oil
- a pinch of salt
Roasted Kale
- 1 tablespoon sunflower (or canola) oil
- 400 grams kale (leaf cabbage)
- a pinch of salt
- a pinch of ground black pepper
Tahini Garlic Dressing
- 1 tablespoon tahini
- 1 tablespoon cold water
- 1 tablespoon juice of lemon (fresh)
- 1 clove garlic (minced)
- ¼ teaspoon cayenne pepper powder
- ¼ teaspoon ginger (minced)
- a pinch of salt
Garnish
- 100 grams Greek feta cheese
Instructions
Sweet Potatoes Fries (Oven-roasted)
- Preheat the oven to 200℃ (390°F).
- Line two baking sheets with baking paper.
- Peel the sweet potatoes and cut into sticks. Toss them with the oil and salt.
- Spread the sweet potato sticks in a single layer on the baking sheets.
- Bake for 40 minutes.
Tahini Garlic Dressing
- In a small bowl mix tahini, water and lemon juice.
- Add garlic, cayenne, ginger and salt. Stir it well and set aside.
Roasted Kale
- Remove the large fibrous stem that runs down the middle and tear the leaves into smaller pieces.
- Heat oil in the large wok pan. Add the kale, salt and ground black pepper.
- Saute for 3-4 minutes, stir occasionally.
- Arrange the tender kale on a big plate. Put the roasted sweet potatoes on the top and drizzle with spicy dressing.
Notes
Garnish with crumbled feta cheese. Serve.