Kale and Sweet Potato Salad with Balsamic-Tahini Dressing

Mediterranean-inspired kale and sweet potato salad with sun-dried tomatoes, feta, avocado, and a bold balsamic-tahini dressing. Make-ahead friendly and packed with feel-good ingredients.

Ingredients

• 1 large sweet potato
• 1 Tbsp. + 2 tsp. extra-virgin olive oil, divided
• 1/2 tsp. kosher salt
• 1/4 tsp. black pepper
• 1 large bunch lacinato kale, ribs and stems removed, chopped
• 1 cup cooked and slightly cooled quinoa or lentils
• 1 medium ripe avocado, cubed
• 1/2 cup crumbled feta cheese
• 1/3 cup sliced sun-dried tomatoes
• 1/4 cup roasted, salted pistachios, roughly chopped

Balsamic-Tahini Dressing

• 3 Tbsp. balsamic vinegar
• 3 Tbsp. tahini, well-stirred
• 1/4 tsp. garlic powder
• Kosher salt and black pepper, to taste

Directions

1. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet.
2. Peel and slice the sweet potato into 1/2-inch rounds or half-moons.
3. Toss sweet potatoes with olive oil, salt, and black pepper. Arrange in a single layer on the baking sheet.
4. Roast for 25 minutes, flipping once halfway through, until tender and lightly browned.
5. While the sweet potatoes roast, prepare the dressing by whisking together balsamic vinegar, tahini, garlic powder, salt, and pepper.
6. Add chopped kale to a large mixing bowl and massage gently with a small amount of dressing until softened.
7. Add quinoa or lentils, avocado, feta, sun-dried tomatoes, pistachios, and roasted sweet potatoes.
8. Drizzle with remaining dressing, toss gently, and serve.