Kale and Sweet Potato Salad with Balsamic-Tahini Dressing

Step 1

Preheat oven to 400ºF.Peel and thinly slice sweet potato using a mandolin or sharp chef's knife into wafer-thin slices. Arrange on a large rimmed baking sheet, and toss with 1 Tbsp. olive oil, salt, and black pepper. Bake until tender and browned around the edges, tossing once midway through, about 20 to 25 minutes total, depending on thickness.

Step 2

Prepare Balsamic-Tahini Dressing by combining all ingredients in a glass jar or liquid measuring cup; mix until smooth. Whisk in 2 to 3 Tbsp. water to thin to desired consistency.

Step 3

Place kale in a large salad bowl and drizzle with remaining 2 tsp. olive oil and a pinch of salt. Use your hands to massage the oil and salt into kale until the greens soften, about 20 to 30 seconds.Add sweet potatoes, quinoa, avocado, feta, sun-dried tomatoes, and pistachios. Drizzle with dressing and toss to combine.