Fall Harvest Kale Salad with Tahini Dressing
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
Kale Salad
  • ½ sweet potato
  • ½ cup green lentils
  • 1 bunch curly kale
  • ½ Fuji apple
  • ¼ cup dried cranberries
  • ⅛ cup pecan halves
  • 2 tablespoons goat cheese
Tahini Dressing
  • ¼ cup tahini
  • 1 tablespoon white miso paste
  • ½ lime
  • ¼ cup water
Instructions
  1. Prep the sweet potato for roasting by cutting it into very small cubes. Roast the cubes, tossed with a bit of olive oil and salt and pepper, for 30-40 minutes at 400 degrees (depending on the size of the cubes). Give them a toss about 20 minutes in.
  2. Wash the lentils and add them to a pot with 2 cups of water. Bring the water to a boil and then reduce to low heat, letting the lentils cook for 20-25 minutes until tender but not mushy. Drain them and season them with salt.
  3. Remove the kale leaves from the stem and wash well. Pat dry and rip or chop the kale into small bite size pieces. Place it in a bowl and sprinkle with a pinch of salt. Use your hands to massage the kale - it should darken and become softer as you break apart the fibers.
  4. Cut the apple into pieces or slices.
  5. Whisk together the tahini, white miso paste, lime juice, and water for the dressing.
  6. Assemble the salad by tossing the kale with the tahini dressing and putting it at the bottom of the bowl. Top the kale with roasted sweet potato cubes, cooked lentils, apple, dried cranberries, pecans, and crumbled goat cheese.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2014/09/22/fall-harvest-kale-salad-tahini-dressing/