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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.
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
1/2 teaspoon salt
1 teaspoon chili powder
1/8 teaspoon cayenne pepper
1/4 teaspoon pepper
2 tablespoons toasted sesame oil
1 (5-ounce/140-gram) container baby kale
1/2 cup Gefen Organic Chickpeas
1 ripe avocado, pitted and sliced into thin wedges
1/4 – 1/2 red onion, sliced into thin rings
1/2 cup spicy coated peanuts (kabukim) + more, for garnish
1/4 cup prepared techina (no added salt — I used Achva)
2 tablespoons Glicks Less Sodium Soy Sauce
juice of 1 large lemon or 2 and 1/2 tablespoons lemon juice
1 tablespoon Gefen Honey
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 – 1/3 cup water
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.
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
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