halfbakedharvest5.0
Roasted Sweet Potato Salad with Tahini Dressing
A wonderfully big and nourishing hearty winter salad with so much flavor and color!
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●blender
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 425° F.2. On a baking sheet, combine the sweet potatoes, butter/olive oil, chili powder, paprika, salt, and pepper. Bake for ⏱️ 20 minutes until the sweet potatoes are soft and charring on the edges. Gently smash them down with a fork. Drizzle each with honey, then bake another ⏱️ 5 minutes until lightly charred. 3. Meanwhile, make the dressing. Combine all ingredients and 1/4 cup water in a blender. Blend until smooth. Add water to thin the dressing as desired. Season to taste with salt and chili flakes.4. Add the kale to a big salad bowl and pour the dressing over the kale. Massage the dressing into the kale. Top the salad with roasted sweet potatoes, sesame seeds, orzo, and cheese. Arrange the avocado and pomegranate arils on top. Serve warm or at room temperature.
chili powder2 teaspoonshoney3 tablespoonschili flakesshredded kale4 cupsavocado, sliced1
Nutrition Facts
calories
641 kcal
serving Size
1 serving
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