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Fall Flavors: Sweet Potato, Faro, and Kale Detox Salad with Lemon Tahini Dressing
Anyone else feeling the Halloween candy or junk-food hangover today?
The movers transported our stuff to the new-to-us house on monday, and we spent all of Halloween unpacking. By evening, I was exhausted. In truth, by noon, I was exhausted but evening sounds a lot better. Moving is the worst!
So whether its the mountain of dark chocolate peanut butter cups I ate while answering the door for trick-or-treaters or exhaustion from our move, this anti-oxidant rich, detoxifying salad is just what my body needs!! Its full of delicious, wholesome, seasonal goodness!
On a detox note, I’m hoping my very neglected skin will soak in these nutrients like crazy because no amount of green tea, sleep, or coffee seems to be undoing my zombie skin status at the moment.
But, THIS. SALAD. Here’s the basics:
- sweet potato
….alllll tossed together in the dreamiest lemon tahini dressing. I have eaten this salad 5+ times over the past 2 weeks. Partially because I bought a giant bag of sweet potatoes. And, partially because its all I have been craving!! It tastes like fall!
If you aren’t obsessing over tahini dressing yet, you will be! This tahini dressing is my new favorite. So so good! And vegan, too!
Only old, lame people like me need to recover from a Halloween that didn’t involve alcohol, parties, or a late night. I think I’m alright with this whole old-lady status situation. Don’t mind me, I’ll just be over here eating my kale.
- 2 sweet potatoes, cut into 1/2 inch cubes
- 1 tsp. olive oil, plus more
- 1/2. fine grain sea salt, plus more
- 1/2 tsp. black pepper divided
- 1/2 c. quick cooking faro
- 1 avocado, sliced or diced
- 1/4 c. Pomegranate seeds
- 1/4 c. pistachios, toasted
- squeeze of lemon
- pinch of sumac
- 6 cups chopped or torn kale leaves, ribs and stems removed
- 2 tbsp. tahini, unsalted
- 2 garlic cloves, smashed and minced
- juice from 1/2 lemon
- 1/2 tsp. dijon mustard
- 1/2 tsp. fine grain sea salt, plus more to taste
- 1/4 tsp. freshly ground black pepper
- 1 tbsp. olive oil
- 2-4 tbsp. water
Preheat oven to 375 degrees.
In a glass baking dish, toss chopped sweet potato with 1 tsp. olive oil and 1/2 tsp. salt. Cover with foil and roast for 15 minutes. Remove from oven and give them a stir or toss to rotate, cover, and roast for 10-15 more minutes until very tender.
In a small pot, prepare faro per package directions. I recommend buying the quick-cooking faro. When cooked, rinse faro with cold water, and sprinkle with a pinch of salt. Set aside.
In a clean dry skillet, toast pistachios over medium high heat, flipping occasionally. The pistachios should turn a bit golden and be very aromatic. Immediately transfer to a plate to cool.
To make the lemon tahini dressing combine garlic, salt, lemon, tahini, dijon mustard, and black pepper in a small glass jar. Stir to combine. Slowly drizzle in olive oil while stirring constantly. Add 2 tbsp. water and stir to combine. If dressing is still to thick, add more water 1 tsp. at a time as needed until the consistency is not too thick.
Assemble salad by combining kale a small squeeze of fresh lemon juice and tiny drizzle of olive oil - just enough so that a pinch or two of salt and pepper will stick to the kale. Use your hands or salad tongs to gently massage lemon juice and olive oil into the kale leaves. Add and a pinch of each salt and pepper. Toss to coat. Add cooked faro. Then top with sweet potato, pomegranate seeds, avocado, and pistachios. Cover and refrigerated if not serving right away. Do not toss salad until ready to serve. Season salad with additional salt and pepper prior to dressing. Add lemon tahini dressing and top with a generous pinch of sumac. Toss to combine, if desired.