Solar-Roasted Sweet Potato and Kale Salad

A vibrant, oven-roasted vegetable salad featuring caramelized sweet potatoes and hearty kale, tossed in a zesty lemon-tahini dressing.

Cuisine: Mediterranean

Category: Salads

Prep: 20 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 2 medium sweet potato
• 1 bunch kale
• 3 tbsp olive oil
• 3 cloves garlic
• 1 lemon
• 2 tbsp tahini
• 1 tbsp apple cider vinegar
• 1/4 cup pumpkin seeds
• 1/4 cup feta cheese

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Peel and dice 2 medium sweet potatoes into 1/2-inch cubes. Remove tough stems from 1 bunch kale, tear into bite-sized pieces, and massage with 1 tsp olive oil until tender.
2. Step 2: Toss diced sweet potatoes with 2 tbsp olive oil, 3 minced garlic cloves, 1/4 tsp salt, and 1/8 tsp black pepper on a parchment-lined baking sheet. Roast for 25 minutes, stirring once after 15 minutes, until golden and tender.
3. Step 3: While vegetables roast, whisk 2 tbsp tahini, juice of 1 lemon, 1 tbsp apple cider vinegar, 1 tsp water, and a pinch of salt until smooth. Set aside.
4. Step 4: In a large bowl, combine roasted sweet potatoes, massaged kale, and the tahini dressing. Toss until evenly coated. Top with 1/4 cup pumpkin seeds and 1/4 cup crumbled feta cheese just before serving.