Kale Power Salad With Lemon Tahini Dressing
January 2, 2024
Elevate your daily nutrition with this vibrant and nourishing Kale Power Salad with Lemon Tahini Dressing – a versatile dish that shines as both a satisfying main course or a delightful side.
Starting with roasted sweet potatoes, lightly drizzled with avocado oil and seasoned with a hint of salt and black pepper, this salad provides a hearty and comforting base. Curly kale adds a burst of green to the mix, while chickpeas bring plant-based protein and fiber to keep you satisfied.
The star of this dish is the Lemon Tahini Dressing, a harmonious blend of lemon juice, tahini, and a pinch of coarse salt, all balanced with filtered water to achieve your desired thickness. This dressing not only elevates the flavor but also offers healthy fats and essential nutrients.
To add even more nutrition and texture, we top it all off with hemp seeds, pomegranate seeds, chopped raw almonds, and a touch of red onion. Each ingredient contributes to the overall deliciousness and nutritional value of this salad.
Kale Power Salad with Lemon Tahini Dressing
A healthy and hearty salad that's easy to throw together and great for transporting. Perfect addition to your lunch menu!
Ingredients
- 5 Cup Sweet Potato 2 medium, peeled and diced
- 2 tsp Avocado Oil
- 1 Tbsp Olive Oil Extra virgin
- 3/4 tsp Salt divided
- 1/4 tsp Black Pepper
- 1 Bunch Curly Kale Washed, stem removed and chopped, ~7-8 cups
- .5 Cup Lemon Juice
- 2 Can Chickpeas Canned, drained, 15 OZ
- .5 Cup Hemp seeds Shelled
- .5 Cup Pomegranate Seeds 1 pomegranate seeded
- 1/3 Cup Almonds Raw, chopped
- 1/4 Cup Red Onion Chopped
- .5 Cup Tahini Dressing
- 1 Lemon Dressing
- 1/4 tsp Coarse Salt Dressing
- 3 Tbsp Water Filtered, dressing, 3 - 6 Tbsp depending on how thick you want the dressing
Instructions
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Pre-heat oven to 375 degrees Fahrenheit. On a large sheet pan, toss together the diced sweet potato with 2 teaspoons avocado oil, 1/2 teaspoon salt and 1/4 teaspoon of pepper. Bake sweet potato until fork tender, 35-40 minutes, flipping once.
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Prepare the kale while the sweet potatoes are baking. Add the chopped kale to a large bowl with 1 tablespoon olive oil, juice of 1/2 a large lemon and a heaping 1/4 teaspoon salt. Use your hands to massage the kale and make sure everything is mixed together, about 1 minute. Set kale aside until sweet potatoes are finished baking.
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Make the dressing by adding the tahini, lemon, salt to a bowl and whisking until a creamy dressing is formed. Add the water slowly until desired consistency is reached.
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This salad will keep well in the refrigerator for about 5 days. Store the dressing separately and add it on the day of eating.
Eleanor Baker MS, RD, CSSD
Hello! My name is Eleanor and I am a Registered Dietitian (RD) and Certified Specialist in Sports Dietetics (CSSD), founder of Elevated Nutrition and Wellness and the Sports Nutrition Consultant for UC Santa Barbara Athletics. Since 2016, I have helped athletes and active individuals fuel smarter, recover faster, and heal through simple and sustainable nutrition and lifestyle interventions. I combine my clinical expertise with a personalized, high-performance approach to help clients achieve lasting results so they can live happier and healthier lifestyles.