Sweet Potato Salad With Kale, Beets & Smokey Tahini Dressing

Step 1

Preheat oven to 400F. Line a large baking sheet with parchment paper.

Step 2

Peel the sweet potato and beets. Chop both vegetables into approximately 1/2-inch cubes.

Step 3

Place cubed sweet potatoes and beets on the baking sheet. Toss in olive oil, salt + pepper. Spread in an even single layer (with some space between veggies) and roast in the oven for 30 mins.

Step 4

Meanwhile, prep kale: remove from hard stems, wash/dry in a salad spinner, then chop or tear into smaller pieces.

Step 5

Add all dressing ingredients to a small-medium sized bowl. Gradually add 1 Tbsp of water at a time until desired consistency is reached. For reference, I used 4 Tbsps of water here! Season to taste and set aside.

Step 6

Place pecans on a small baking sheet, then place in the oven for 6 minutes (you can do this in the last 6 mins of roasting the veggies!) They should be toasty, but not burnt (keep an eye on them).

Step 7

Remove everything from the oven. Add kale to a large mixing bowl and top with roasted sweet potatoes, beets, toasted pecans, and raisins. Pour tahini dressing overtop and toss until well-combined.

Step 8

Feel free to serve immediately, or allow the dressing to sit and soften the kale for about 10 mins. Enjoy!