Massaged kale, roasted sweet potato, dried cranberries, pepitas, and a maple-tahini dressing. The nourishing autumn salad you will make every week.
Cube into 2cm pieces, toss with olive oil, smoked paprika, salt. Roast 200°C for 25 minutes until caramelised. Cool 10 minutes before using.
Remove stems. Drizzle 1 tsp olive oil and pinch of salt over kale. Massage firmly 2–3 minutes until leaves darken and soften. This is non-negotiable.
Whisk tahini, maple syrup, lemon juice, garlic, and warm water to drizzleable consistency. Should be nutty, sweet, and bright.
Layer kale, then sweet potato. Scatter cranberries and pepitas. Drizzle dressing generously. Can be made ahead — kale improves after an hour in the dressing.