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.
Baby Kale Salad with Lemon-Sesame Dressing
- Cooking and Prep: 1 h
- Serves: 6
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