Ingredients:

• 2 cups of chopped kale (stems removed)
• 1 medium sweet potato, peeled and diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup pumpkin seeds
• 1/4 cup dried cranberries or raisins
• 2 tbsp olive oil
• Salt and pepper to taste

Tahini Dressing:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup or honey
• 1 tbsp olive oil
• Water (to thin, as needed)
• Salt to taste

Instructions:

1. Preheat your oven to 200°C. Toss sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and slightly crispy on the edges.
2. Massage chopped kale with a pinch of salt and 1 tablespoon of olive oil for about 2 minutes to soften.
3. In a small bowl, whisk together all the tahini dressing ingredients. Add water gradually to achieve your desired dressing consistency.
4. Combine roasted sweet potato, massaged kale, red onion, pumpkin seeds, and cranberries in a large bowl.
5. Drizzle with tahini dressing and toss to combine. Serve chilled or at room temperature.