Baby Kale Salad with Lemon-Sesame Dressing

5

(1)

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• Cooking and Prep: 1 h
• Serves: 6
• Contains:

The baby kale in this salad really works nicely with the delicious combination of ingredients and creamy dressing. The spicy coated peanuts have been hanging out in my pantry, and I figured they’d make an awesome topper. Don’t leave them out — they add an amazing crunch and flavor which brings it all together.

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Ingredients (20)

Salad

• 2 medium sweet potatoes, washed well and diced into one- to two-inch (2- and- 1/2- to 5-centimeter) pieces

• 2 tablespoons Bartenura Olive Oil, divided

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  Bartenura Olive Oil

• 1/2 teaspoon salt

• 1 teaspoon chili powder

• 1/8 teaspoon cayenne pepper

• 1/4 teaspoon pepper

• 2 tablespoons toasted sesame oil

• 1 (5-oz./140-g.) container baby kale

• 1/2 cup Gefen Organic Chickpeas

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  Gefen Organic Ready-to-Eat Chickpeas

• 1 ripe avocado, pitted and sliced into thin wedges

• 1/3 cup Gefen Sweetened Dried Cranberries

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  Gefen Sweetened Dried Cranberries

• 1/4 – 1/2 red onion, sliced into thin rings

• 1/2 cup spicy coated peanuts (kabukim) + more, for garnish

Lemon-Sesame Dressing

• 1/4 cup prepared techina (no added salt — I used Achva)

• 2 tablespoons Haddar Low Sodium Soy Sauce

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  Haddar Low Sodium Soy Sauce

• juice of 1 large lemon or 2 and 1/2 tablespoons lemon juice

• 1 tablespoon Gefen Honey

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  Gefen Pure Honey

• 1/4 teaspoon salt

• 1/8 teaspoon cayenne pepper

• 1/4 – 1/3 cup water

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Start Cooking

Roast the Sweet Potatoes

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). On a large baking sheet, toss together the diced sweet potato with one tablespoon olive oil and spices. Bake until fork tender, about 35–40 minutes, flipping once or twice to prevent over-browning.

2. Remove from oven and drizzle with sesame oil, tossing gently to coat. Allow to cool slightly.

Prepare the Salad

1. While the sweet potatoes are baking, place dressing ingredients in a bowl and whisk until creamy. Start with one-fourth cup water and add more until desired consistency is reached.

2. To assemble the salad, place baby kale into a large bowl. Add chickpeas, avocado, dried cranberries, red onion, and peanuts. Toss until evenly distributed.

3. Top with lemon-sesame dressing and sprinkle with additional peanuts.

Credits

Photography: Moishe Wulliger

Food Styling: Renee Muller