Ultimate Fall Kale Salad
Taste the flavors of Fall in this hearty and filling salad. Dressed with a citrus tahini dressing.
Ingredients
Ultimate Fall Kale Salad
- 4 cups kale destemmed
- 2 cups cubed sweet potatoes
- 1 can chic peas
- 1 cup diced tomatoes
- ½ cup quinoa
- 2 mini English cucumbers sliced
- 1 apple, cubed honeycrisp or any other apple
- ¼ cup toasted sunflower seeds
- 2 tablespoons grapeseed oil for potatoes and kale
Citrus Tahini Vinaigrette
- ½ cup sunflower oil
- ¼ cup tahini
- 1 zest of one lemon
- 1 juice of one lemon
- 1 tbsp dried parsley
- ¼ tsp garlic powder
- ⅛ tsp sea salt
- ⅛ tsp fresh ground pepper
Instructions
Ultimate Fall Kale Salad
- Pre-heat oven to 350°.
- Peel and cube sweet potatoes. Spread out on baking sheet lined with parchment paper. Coat with 1 tablespoon of olive oil, sprinkle with salt and pepper if desired. Bake for about 15-20 minutes. Mixing it slightly every 5 minutes or so. Once baked, allow to cool.
- Cook quinoa on stovetop according to package directions. Once cooked allow to cool.
- Destem the kale and place into a large mixing bowl. Massage the kale with 1 tablespoon of olive oil and set aside.
- Assemble the salad by adding all ingredients to the kale mixture. Dress with Citrus Tahini Vinaigrette.
Citrus Tahini Vinaigrette
- Place all ingredients into a high powered blender and blend well. Serve immediately. Separation may occur, just shake well before serving.
Notes
Can serve 2 as a lunch or dinner or 4-6 as a side dish. Salad dressing can be easily doubled.