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Cooking 101
Tahini makes this dressing super smooth, creamy, and caesar like. We love the crispy/creamy combo of a roasted sweet potato, and kale adds fiber and chew. Crunchy walnuts and tart dried cherries add the finishing touch. This salad holds up beautifully for meal-prep, making it a perfect make-ahead option.
Chef Tip: Give the sweet potatoes space on the baking sheet so they get those nice, crispy edges you’re looking for.
3 sweet potatoes, cut into half-moons
Olive oil
Salt
⅓ cup of tahini paste
1 lemon
4 cups kale, chopped
½ cup walnuts, chopped and toasted
A handful of dried cherries
Preheat your oven to 425. Drizzle the sweet potatoes with a glug of olive oil and salt, spread the potatoes out on a baking sheet lined with parchment, and roast for about 30 minutes until tender and crispy
Make the dressing by whisking the tahini paste, half a pouch of the chimichurri, lemon juice, and enough water to make the dressing smooth but creamy. Add salt to taste
Spoon the dressing over the kale. Add the roasted sweet potatoes, then drizzle with more of the dressing and top with the walnuts and dried cherries
Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…
This recipe also goes well with our Edamame Green Goddess sauce.
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1 Term found in this Recipe
Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.
Calories = 490
Total fat = 36g
Total carbohydrates = 35g
Fiber = 8g
Protein = 10g
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