Kale and Sweet Potato Salad with Dried Cranberries

By seamline

Recipe by Darshana Thacker, courtesy of Forks Over Knives. Posted by Joel Kahn, MD
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.

Ingredients

• 1 medium sweet potato, cut into 3/4-inch dice (about 3 cups)
• 6 ounces kale, shredded (6 cups)
• 2 tablespoons chopped cashews
• 2 tablespoons finely chopped fresh parsley Dressing
• 2 tablespoons tahini2 tablespoons lemon juice
• 2 teaspoons smoked paprika1/2 teaspoon fresh garlic, minced (1 clove)
• Sea salt and freshly ground black pepper

Preparation

Step 1

1. 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.
2. To make the dressing, combine the tahini, lemon juice, smoked paprika, garlic, and 1⁄2 cup water in a glass jar. Cover jar with a tight-fitting lid and shake well to blend the ingredients. Taste the dressing, add salt and pepper to taste, and shake again.
3. 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.