Preheat oven to 400 degrees. Line a very large rimmed baking pan with foil; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
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.
Servings and Ingredients
Ingredients
Serves 3
| Quantity | Ingredient | Add |
|---|---|---|
| 5 c. 3/4-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 c. curly kale, lightly packed; coarsely chopped | ||
| ½ c. canned black-eyed peas, drained and rinsed | ||
| ¼ c. pomegranate arils | ||
| Hy-Vee roasted unsalted pepitas |
Things To Grab
- Very large rimmed baking pan
- Two large bowls
- Whisk
- Small bowl
- Large serving platter
Directions
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.
Nutrition facts
Servings
562 Calories per serving
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 0mg
- Sodium: 632mg
- Total Carbohydrates: 69g
- Protein: 13g
Daily Values
0%
Iron 24%
0%
Calcium 21%
0%
Vitamin D 0%
0%
Potassium 32%