Tender kale combined with roasted veggies, crunchy nuts, and creamy tahini dressing for a vibrant dish.
# 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 for roasting
09 - Sea salt to taste
10 - 1/2 cup cherry tomatoes, halved
→ Nuts and Seeds
11 - 1/4 cup roasted almonds, roughly chopped
12 - 2 tablespoons pumpkin seeds
13 - 2 tablespoons sunflower seeds
→ Tahini Dressing
14 - 1/4 cup tahini
15 - 2 tablespoons fresh lemon juice
16 - 1 tablespoon maple syrup
17 - 1 clove garlic, minced
18 - 3 to 4 tablespoons water
19 - 1/2 teaspoon salt
20 - Freshly ground black pepper to taste
# How-To Steps:
01 - Preheat your oven to 400°F.
02 - Toss cubed sweet potato, sliced red bell pepper, sliced zucchini, and sliced red onion with 1 tablespoon olive oil and a pinch of salt. Spread evenly on a baking sheet.
03 - Roast vegetables for 20 to 25 minutes, turning once halfway through, until tender and golden brown.
04 - While vegetables roast, place torn kale in a large salad bowl. Drizzle with 1 tablespoon olive oil and 1/2 teaspoon salt. Massage with your hands for 2 to 3 minutes until leaves soften and brighten in color.
05 - In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, salt, and black pepper. Gradually add water while whisking until dressing reaches smooth, pourable consistency.
06 - Add roasted vegetables, halved cherry tomatoes, chopped almonds, pumpkin seeds, and sunflower seeds to the massaged kale.
07 - Drizzle tahini dressing over salad and toss to combine thoroughly. Serve immediately.
