Baby Kale Salad with Lemon-Sesame Dressing

Faigy Grossman Recipe By
  • 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.

Ingredients (20)


Lemon-Sesame Dressing

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.


Photography: Moishe Wulliger

Food Styling: Renee Muller

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