Kale salad with sweet potato and pomegranate seeds
You'll love this salad for its vibrant colour and the satisfying feeling afterwards. I love the combination of the sweetness from pomegranate seeds and sweet potato and then the slightly bitter taste of kale. The tomatoes help to give this salad a fruity note! A mixture of textures and different tastes that give you the best of both; healthy eating and taste!
| Serves | Prep Time |
| 4 | 60 mins |
Ingredients:
- Salad
- 500g kale
- 2 medium sweet potatoes
- 500g cocktail tomatoes
- 1 shallot
- 3 garlic cloves
- 1 h cup dry quinoa
- 3 TBL oil
- 1 TBL curry powder
- One pomegranate worth of seeds
- Dressing
- 1/2 cup tahini
- 3-6 TBL of lemon juice
- 2 tsp. maple syrup or honey
- 1/4 tsp. fine sea salt
- 4 TBL water and more as needed
Method
- Preheat your oven to 180C. Wash and peel the sweet potatoes. Cut them into cubes and put them on a baking sheet. Pour 2 TBL oil and curry powder over the cubes and use your fingers to coat the cubes evenly. Put them into the oven for about 20-30 minutes and then check.
- Rinse the quinoa, put in a pot with double the amount of water (3 cups) and bring it to a boil.
- Once the quinoa starts to boil, let it cook for 5 minutes on high heat and then lower the heat and cover it partially with a lid. Let it simmer another 10-15 minutes until the water is gone and the quinoa is cooked. Remove the quinoa from the stove.
- Finely chop garlic and shallot and add them to a pan on medium high heat with 1 TBL of oil. Let the shallot sauté for about 4 minutes.
- Add tomatoes and kale to the pan and cook until the kale is slightly welted. Then add to a large bowl and mix with the sweet potatoes once they’re done.
- Combine the contents of the dressing and whisk until smooth, adding more water as needed to make the dressing runnier.
- Serve the salad in four bowls, sprinkle with pomegranate seeds, use a spoon to drizzle about a quarter of the dressing on top of each. And add half a cup of quinoa on the side. Enjoy !