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kale 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!

Course Salad
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 594 kcal

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

  1. 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.

  2. 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.

  3. 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.

  4. This salad will keep well in the refrigerator for about 5 days. Store the dressing separately and add it on the day of eating.