Serving dish of Roasted Sweet Potato Salad with Tahini Maple Dressing

Hands On:

20 minutes

Total Time:

50 minutes

Serves:

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

Preheat oven to 400°. Line a very large rimmed baking pan with foil; set aside.

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.

Meanwhile, for the dressing, whisk together remaining 3 tablespoons oil, tahini, vinegar, maple syrup and garlic paste in a small bowl. Refrigerate until serving.

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%