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Baby Kale Salad with Lemon-Sesame Dressing

Parve Parve
6 Servings Serving Icon
1 Hour Preferences Icon

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.


Roast the Sweet Potatoes


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.


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

Prepare the Salad


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.


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


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


Photography: Moishe Wulliger

Food Styling: Renee Muller