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sweet_potato_pistachio_kale_salad

Sweet potato kale salad

Delicious kale salad with sweet potatoes, pistachios and garbanzo beans
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner, Lunch
Cuisine American
Servings 2
Calories 745 kcal

Ingredients
 
 

  • 8 oz kale chopped
  • ½ tsp salt
  • 2 sweet potatoes
  • 8 oz garbanzo beans 15 oz can, rinsed well and drained
  • 1 avocado optional
  • ¼ cup raisins
  • ⅓ cup pistachio
  • 1 tbsp maple syrup
  • ¼ tsp cayenne pepper
  • 2 tbsp tahini
  • 1 lemon
  • 3 cloves garlic
  • ¼ tsp black pepper
  • ½ tsp dijon mustard

Instructions
 

  • Peel the potatoes, cut them in small cubes and lay them in one layer on a baking sheet lined with parchment paper. Spray with balsamic vinegar and sprinkle with salt and pepper. Roast them until soft (about 20 min at 380 °F on the convection roast setting).
    Sweet potatoes in the oven on parchment papaer
  • Add the kale and salt to a large bowl and massage well.
  • Add the pistachios to a pan and cook for 3-4 minutes. Remove from heat, add the maple syrup and cayenne pepper and stir.
    Pistachios with cayenne pepper and maple syrup in a pan
  • Add the pistachios, garbanzo beans, raisins and potatoes to the kale bowl.

Dressing

  • Add the tahini sauce, Dijon mustard, lemon juice, minced garlic and pepper to a small bowl and mix well. Add water to get the desired consistency.
  • Add avocado cubes to the salad.
  • Pour the dressing and toss to combine. Serve immediately.
    Kale salad with all the ingredients mixed in

Nutrition

Calories: 745kcalCarbohydrates: 123gProtein: 27gFat: 22gSaturated Fat: 3gSodium: 784mgPotassium: 2202mgFiber: 21gSugar: 24gVitamin A: 43635IUVitamin C: 176mgCalcium: 377mgIron: 9mg
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