November Recipes

Roasted Sweet Potato Salad with Tahini Maple Dressing

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Serving dish of Roasted Sweet Potato Salad with Tahini Maple Dressing
Hands On:
20 minutes
Total Time:
50 minutes
Serves:
4

Ingredients

  • 5 cups ¾-in.-cubed unpeeled sweet potatoes
  • 5 tbsp Gustare Vita olive oil, divided
  • ½ tsp Hy-Vee salt, divided
  • 1 tbsp tahini
  • 2 tsp Gustare Vita white wine vinegar
  • 2 tsp Hy-Vee Select 100% pure maple syrup
  • ¼ tsp refrigerated garlic paste
  • 5 cups curly kale, lightly packed; coarsely chopped
  • ½ cup canned black-eyed peas, drained and rinsed
  • ¼ cup pomegranate arils
  • Hy-Vee roasted unsalted pepitas
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Preparation

1
Preheat oven to 400°. Line a very large rimmed baking pan with foil; set aside.
2
Toss together sweet potatoes, 2 tablespoons olive oil and ¼ teaspoon salt in a large bowl to coat. Transfer, in a single layer, to prepared baking pan. Roast for 25 to 30 minutes or until fork-tender and lightly browned, stirring halfway through. Cool for 10 minutes.
3
Meanwhile, for the dressing, whisk together remaining 3 tablespoons oil, tahini, vinegar, maple syrup and garlic paste in a small bowl. Refrigerate until serving.
4
Place kale in a large bowl. Sprinkle with remaining ¼ teaspoon salt. Gently massage kale by rubbing between fingers for 1 to 2 minutes or until dark green and tender. Add sweet potatoes, black-eyed peas and salad dressing; toss to coat. Transfer to serving platter; sprinkle with pomegranate arils and pepitas.

Nutrition Facts

Serves: 4
Amount Per Serving
Calories:562
% Daily Value*
Total Fat: 29g 37%
Saturated Fat: 4g
Trans Fat: 0g
Cholesterol: 0mg 0%
Sodium: 632mg 27%
Total Carbohydrate: 69g 25%
Dietary Fiber: 14g 50%
Sugars: 18g 36%
Protein: 13g 26%

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