Swoon over a bowl of our Sweet Potato Salad tossed with our Tahini Maple Dressing. Tahini is a ground sesame seed paste traditionally used in Middle Eastern cuisines.

Roasted Sweet Potato Salad with Tahini Maple Dressing

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

Toss together sweet potatoes, 2 tablespoons olive oil and 1/4 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 1/4 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.