Tender massaged kale meets roasted vegetables and crunchy seeds, finished with a creamy tahini dressing for a satisfying, wholesome meal.
# What You'll Need:
→ Salad Base
01 - 1 large bunch kale (about 7 ounces), stems removed, leaves torn
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
→ Roasted Vegetables
04 - 1 medium sweet potato, peeled and cubed
05 - 1 red bell pepper, sliced
06 - 1 zucchini, sliced
07 - 1 small red onion, sliced
08 - 1 tablespoon olive oil
09 - 1/2 cup cherry tomatoes, halved
→ Nuts and Seeds
10 - 1/4 cup roasted almonds, roughly chopped
11 - 2 tablespoons pumpkin seeds
12 - 2 tablespoons sunflower seeds
→ Tahini Dressing
13 - 1/4 cup tahini
14 - 2 tablespoons fresh lemon juice
15 - 1 tablespoon maple syrup or honey
16 - 1 clove garlic, minced
17 - 3 to 4 tablespoons water, as needed
18 - 1/2 teaspoon salt
19 - Freshly ground black pepper to taste
# Steps:
01 - Preheat oven to 400°F
02 - Toss sweet potato cubes, red bell pepper slices, zucchini slices, and red onion slices with 1 tablespoon olive oil and salt. Spread evenly on a baking sheet. Roast for 20 to 25 minutes, stirring halfway through, until vegetables are tender and golden brown.
03 - Place torn kale leaves in a large salad bowl. Drizzle with 1 tablespoon olive oil and 1/2 teaspoon salt. Massage with hands for 2 to 3 minutes until leaves are softened and bright green in color.
04 - In a small mixing bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, salt, and black pepper. Add water gradually, whisking until dressing reaches a smooth, pourable consistency.
05 - Add roasted vegetables, halved cherry tomatoes, chopped almonds, pumpkin seeds, and sunflower seeds to the massaged kale in the salad bowl.
06 - Drizzle tahini dressing over the salad and toss all components together until evenly coated. Serve immediately while vegetables are still warm.
