Kale and Sweet Potato Salad with Glazed Walnuts and Tahini-Miso Dressing
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Ingredients & Equipment
What we send
- 8 ouncesdinosaur kale
- 2sweet potatoes
- 115-ounce can chickpeas
- 2 tablespoonsdried cranberries
- 1 tablespoonCajun spice blend
- 2 tablespoonstahini
- 1/2 tablespoonmiso paste
- 1 cupshredded red cabbage
- 1/2 tablespoonlight brown sugar
- 1 ouncewalnuts
- 1 teaspoonsesame seeds
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 2 baking sheets
- 8" small nonstick pan
- Tree Nuts
Preheat oven to 425°F. Rinse kale leaves, then stack, trim and discard stems, and thinly slice crosswise. Rinse sweet potatoes and cut into ½-inch dice. Halve lemons. Drain chickpeas and rinse, then pat dry with paper towel. In a small bowl, combine dried cranberries and juice of ½ lemon and set aside until ready to serve.
Season sweet potatoes and chickpeas
On a baking sheet, toss sweet potatoes with half of spice blend, 1½ tablespoons olive oil, ¼ teaspoon salt, and pepper as desired, and arrange in a single layer, spacing apart. On a separate baking sheet, toss chickpeas with remaining spice blend, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired, and arrange in a single layer, spacing apart.
Roast sweet potatoes and chickpeas
Transfer sweet potatoes and chickpeas to oven and roast until sweet potatoes are browned and tender and chickpeas are golden and crisp, 20-22 minutes. Set aside.
Make miso-tahini dressing
While sweet potatoes and chickpeas roast, in a large bowl (big enough for the salad), whisk together tahini, miso paste, juice of remaining lemons, ⅛ teaspoon salt, and pepper to combine. Whisk in 1-2 tablespoons warm water to loosen dressing until smooth and pourable. Add cabbage and kale to bowl, and toss to fully coat. Set aside until ready to serve.
Heat 1 teaspoon olive oil in a small nonstick pan over medium-high heat. When oil is shimmering, add brown sugar and cook, stirring constantly, until dissolved, 1-2 minutes. Add walnuts to pan and toss to fully coat, about 1 minute. Remove pan from heat and stir in sesame seeds. Transfer glazed walnuts to a plate and set aside to cool.
Divide kale and cabbage salad between serving plates and top with roasted sweet potatoes, chickpeas, and glazed walnuts. Drain cranberries and sprinkle over plates. Dig in!