Fall Kale Salad with Tahini Caesar Dressing
Hello Fall Friends
When it comes to food, fall is my favorite season. This kale salad is a perfect example of why. It’s the balance of the sweet and savory flavors that satiate all my cravings— filled with delicious ingredients that leave me feeling full, nourished, and feeling good :)
Recipe
Fall Kale Salad with Tahini Caesar Dressing
The salad of the season. Filled with fiber to keep you full and packed with flavor to satisfy your cravings.
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Ingredients
Kale Salad
- 1 bunch of lacinato, curly or red kale
- 1/2 red onion, sliced thin
- 1/4 c raisins or cranberries
- 2 tbsp hemp seeds
- 2 tbsp sliced almonds
- 1 sweet potato, peeled + diced
- 1 delicata squash, peeled, deseeded + sliced
- 1 tbsp avocado oil
- 1 tsp Italian seasoning
- 1/4 tsp S + P
Tahini Caesar Dressing
- 2 tbsp tahini
- 1 tbsp olive oil
- 1 tbsp nutritional yeast
- 1 tbsp mustard
- 1 lemon, juiced
- 1 anchovy fillet
- 1 clove of garlic
- 1/4c water
- S + P to taste
Instructions
Kale Salad
- Heat oven to 375°F (190°C).
- Peel and dice the sweet potato into cubes. Peel and cut the delicata squash length-wise. With a spoon scoop out the seeds and cut into half-moons 1/4in thick.
- Place cut veggies on a baking sheet and coat with oil and seasonings. Bake for 20-25 minutes, or until the veggies are caramelized on the edges.
- In the meantime, make your salad. Roughly chop kale and slice the red onion. Place in a bowl and massage with your hands for a couple of minutes to help break down the kale.
- Top with roasted sweet potatoes, delicata squash, raisins, hemp seeds, and almonds.
- Drizzle with tahini caesar dressing.
Tahini Caesar Dressing
- Place all ingredients in a blender or food processor.
- Blend until smooth and all ingredients are well incorporated.
- Add more water if a more runny consistency is preferred.
Notes:
*Can also use prewashed bagged kale
*Serve salad with chicken, hardboiled eggs, or smoked salmon