Description
A vibrant and hearty roasted sweet potato salad featuring tender, lightly charred sweet potatoes, shredded kale massaged with a creamy tahini dressing, nutty toasted sesame seeds, spicy cheddar cheese, avocado slices, and jewel-like pomegranate arils. This salad combines warm roasted flavors with fresh, tangy, and sweet elements for a nourishing winter meal perfect for serving warm or at room temperature.
Ingredients
Scale
Roasted Sweet Potatoes
- 3-4 small sweet potatoes, quartered
- 2 tablespoons salted butter or olive oil
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 tablespoons honey
Salad Base and Toppings
- 4 cups shredded kale
- 3 tablespoons toasted sesame seeds
- 1-2 cups cooked orzo pasta
- 1 cup cubed spicy cheddar cheese
- 1 avocado, sliced
- 1 1/2 cups pomegranate arils
Tahini Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1/4 cup tahini
- 3 tablespoons honey
- 2 teaspoons Worcestershire sauce
- 1-2 cloves garlic, grated
- 1/3 cup grated Parmesan cheese
- Chili flakes, to taste
- 1/4 cup water (plus extra to thin dressing if needed)
Instructions
- Preheat the Oven: Preheat your oven to 425° F (220° C) to prepare for roasting the sweet potatoes.
- Prepare Sweet Potatoes: On a baking sheet, toss the quartered sweet potatoes with the butter or olive oil, chili powder, smoked paprika, salt, and black pepper until well coated. Spread them out evenly on the sheet.
- Roast Sweet Potatoes: Bake the sweet potatoes for about 20 minutes, until they become soft and begin to char on the edges. After baking, gently smash them down with a fork to slightly flatten. Drizzle the honey over the smashed sweet potatoes, then return to the oven and bake for an additional 5 minutes until lightly charred.
- Make Tahini Dressing: While the sweet potatoes are roasting, combine the olive oil, lemon juice, tahini, honey, Worcestershire sauce, grated garlic, Parmesan cheese, chili flakes, and 1/4 cup water in a blender. Blend until the dressing is smooth and creamy. Add extra water as needed to achieve the desired consistency, and season with salt and chili flakes to taste.
- Prepare the Salad Base: Place the shredded kale into a large salad bowl. Pour the tahini dressing over the kale and massage the dressing into the leaves thoroughly to soften and flavor the kale.
- Assemble the Salad: Top the dressed kale with the roasted sweet potatoes, toasted sesame seeds, cooked orzo pasta, and cubed spicy cheddar cheese. Arrange the sliced avocado and pomegranate arils over the top to finish the salad.
- Serve: Serve the salad warm right after assembly or allow it to come to room temperature for a fuller melding of flavors. Enjoy as a hearty, colorful winter salad.
Notes
- This salad is wonderfully hearty and nourishing, perfect for the winter months with a balance of sweet, spicy, tangy, and creamy flavors.
- Use either salted butter or olive oil for roasting according to preference or dietary needs.
- Adjust honey amount in both the sweet potatoes and dressing based on your desired sweetness level.
- You can substitute orzo with any small pasta or grain like quinoa for variation.
- The salad can be served warm immediately after assembly or at room temperature without compromising flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 641 kcal
- Sugar: 18 g
- Sodium: 420 mg
- Fat: 38 g
- Saturated Fat: 8 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 9 g
- Protein: 15 g
- Cholesterol: 25 mg
