Name: Kale and Sweet Potato Salad with Dried Cranberries
Total time: 30 min
Ingredients: 1 medium sweet potato, cut into ¾-inch dice (about 3 cups); 6 ounces kale, shredded (6 cups); ½ cup dried cranberries; 2 tablespoons chopped cashews; 2 tablespoons finely chopped fresh parsley; 2 tablespoons tahini; 2 tablespoons lemon juice; 2 teaspoons smoked paprika; ½ teaspoon fresh garlic, minced (1 clove); Sea salt; Freshly ground black pepper

Ready In: 30 minutes
Makes 6 cups
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This simple kale salad recipe delivers big on flavor. Steamed sweet potatoes, cranberries, and cashews bring an array of colors and textures. The dressing gets its creamy texture and smoky-sweet flavor from a combination of tahini and smoked paprika.

By Darshana Thacker Wendel, Dec 18, 2017

Ingredients

SALAD

1 medium sweet potato, cut into ¾-inch dice (about 3 cups)
6 ounces kale, shredded (6 cups)
½ cup dried cranberries
2 tablespoons chopped cashews
2 tablespoons finely chopped fresh parsley

DRESSING

2 tablespoons tahini
2 tablespoons lemon juice
2 teaspoons smoked paprika
½ teaspoon fresh garlic, minced (1 clove)
Sea salt
Freshly ground black pepper

Instructions

Place a steamer insert in a saucepan over 1 to 2 inches of water. Bring water to a boil, add sweet potatoes, cover, and steam for about 20 minutes, until potatoes are very tender when pierced with the tip of a sharp knife. Transfer potatoes to a large bowl to cool.
To make the dressing, combine the tahini, lemon juice, smoked paprika, garlic, and ½ cup water in a Mason jar. Cover jar with a tight-fitting lid, and shake well to blend the ingredients; taste dressing, add salt and pepper to taste, and shake again.
In a large salad bowl, combine the sweet potatoes, kale, cranberries, cashews, and parsley. Pour the dressing over the salad, and mix well. For best results, let the salad stand for 15 to 20 minutes before serving.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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