Kale, Sweet Potato & Crispy Shallot Salad
Serves 630 mins prep25 mins cook
This wilt-free and addictive salad features a delightful blend of kale, roasted sweet potatoes, crispy shallots, walnuts, and Parmesan cheese, all brought together with a creamy tahini dressing.
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What you need
Instructions
1: Preheat the oven to 450°F. 2: Make the dressing by whisking together olive oil, tahini, lemon juice, 2 tablespoons of water, salt, and pepper until smooth. If thick, add water one tablespoon at a time. 3: Use leftover shallot oil with olive oil to make a total of 5 tablespoons for the dressing. 4: On a large sheet pan, toss sweet potatoes with olive oil, salt, garlic powder, paprika, and cumin. Roast for 20-25 minutes, tossing halfway. 5: While roasting, sauté sliced shallots in olive oil over medium-high heat for 6-7 minutes, then reduce heat and cook for another 6-7 minutes until browned. Remove and drain on a paper towel. 6: In a large mixing bowl, combine kale, roasted sweet potatoes, walnuts, Parmesan, chopped dates, and lemon zest. Add crispy shallots and toss everything to combine. 7: Add dressing to taste and toss again until well coated. Serve with extra Parmesan and dressing, if desired.View original recipe