Rye, Kale, and Sweet Potato Salad
A delicious, creamy, and comforting salad, ideal for summer season!
Preparation
20 minutes
Cooking
60 minutes
Yield
4
Key ingredient(s) in this recipe
- Salad :Â
-
250 ml (1 cup) whole rye
- 680 g (1.5 lb) sweet potatoes, unpeeled, washed, and diced (about 2–3 medium sweet potatoes)
-
125 ml (½ cup) thinly sliced red onion
- 45 ml (3 tbsp) olive oil
- 15 ml (1 tbsp) herbs (Provence or Italian)
- 15 ml (1 tbsp) paprika
- Salt and pepper to taste
- 1 bunch kale, stems removed, chopped
- 60 ml (ÂĽ cup) pumpkin seeds
- Optional: 60 ml (ÂĽ cup) crumbled goat cheese
- Tahini dressing :Â
- 80 ml (â…“ cup) water
- 125 ml (½ cup) tahini
- 30 ml (2 tbsp) olive oil
- 45 ml (3 tbsp) lemon juice
- 10 ml (2 tsp) maple syrup
- 1 clove garlic, finely chopped
- Salt and pepper to taste
- 1Preheat the oven to 200°C (400°F).
- 2In a pot, combine the rye with four times its volume in water, bring to a boil, and simmer for about 1 hour until tender. Drain off any excess water as needed.
- 3Meanwhile, place the sweet potatoes and onion on a baking sheet. Add the oil, herbs, paprika, salt, and pepper, and toss to coat well. Bake for 20 to 25 minutes, until the sweet potatoes are cooked through.
- 4For the dressing, in a small blender, blend all the ingredients until smooth. This step can also be done by hand in a Mason jar.
- 5In a large bowl, combine all the salad ingredients and toss well with the dressing.
