Kale Salad Bowl Tahini (Printable)

Tender massaged kale meets roasted vegetables and nuts in a wholesome bowl topped with luscious tahini dressing.

# What You'll Need:

→ Salad Base

01 - 1 large bunch kale, stems removed, leaves torn (about 7 ounces)
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

→ Fresh Components

09 - 1/2 cup cherry tomatoes, halved
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

# How to Make It:

01 - Preheat oven to 400°F (200°C).
02 - Toss sweet potato cubes, red bell pepper slices, zucchini slices, and red onion slices with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet in a single layer. Roast for 20 to 25 minutes, stirring halfway through, until vegetables are tender and golden brown.
03 - While vegetables roast, place torn kale in a large salad bowl. Drizzle with 1 tablespoon olive oil and 1/2 teaspoon salt. Massage the leaves vigorously with your hands for 2 to 3 minutes until softened and bright green in color.
04 - In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, salt, and black pepper. Add water gradually while whisking until the 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 - Pour tahini dressing over the salad and toss thoroughly to coat all components evenly. Serve immediately while vegetables are still warm.

# Expert Advice:

01 -
  • Massaging the kale takes just a few minutes but makes it impossibly tender and almost sweet, so there's no bitterness hiding in your bowl.
  • Everything comes together in under 45 minutes, with most of the work being roasting in the oven while you prep other elements.
  • The tahini dressing is silky and rich without any dairy, and it somehow tastes better the next day.
02 -
  • Don't skip the massage step with the kale; this isn't about brute strength but about gently working the salt and oil into the leaves, and it changes the entire eating experience from harsh to buttery.
  • Keep the roasted vegetables warm when you assemble the bowl because that warmth wilts the kale slightly and helps the dressing coat everything; a cold salad just doesn't have the same soul.
03 -
  • Toast your seeds and nuts in a dry pan for 2 to 3 minutes before adding them to wake up their flavors and give them extra crunch that stays textured even with the dressing.
  • The tahini dressing keeps in the fridge for up to 5 days, so make a batch on Sunday and use it on grain bowls, roasted vegetables, or even as a dip for pita and raw veggies throughout the week.
Go Back