My Go-To Winter Salad with Tahini Dressing
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Looking for new healthy recipes that are nutritious, flavorful, and fulfilling? If so, then you have come to the right place. This salad has been one of my go-to recipes for years.
It’s a basic salad recipe, but it is 100% plant-based and filled with nutritious vegetables and plant-protein.
I usually will stick to the same type of greens and dressing for this salad, but will occasionally switch up the vegetables. Some days it’s just red bell peppers and cucumbers, other days I add radishes and carrots.
You are in control of this salad, so pick your favorite veggies and eat a healthy meal tonight.
The greens I like to use are Tuscan/lacinato kale leaves. They are on the bitter side, so I recommend massaging them with 1/2 lemon juice before adding your veggies. Once the leaves reduce in size, you have perfect, tender salad greens.
As for the plant-protein, I would add crunchy chickpeas, hemp hearts, and sesame seeds. I will usually do 2 tablespoons of hemp hearts per serving for an extra boost of protein.
I hope you all love this salad and it becomes a go-to recipe in your home too!
If you try this recipe, share feedback on what you think! Leave a comment below and rate it, and don’t forget to capture a photo and tag #eatlovenamaste on Instagram!
Winter Salad with Tahini Dressing
- 1 bunch Tuscan Kale leaves
- 1-2 tsp lemon juice
- 1 sweet potatoes sliced
- 1 tbsp avocado oil
- ½ tsp sweet paprika
- 1 tsp chili powder
- pinch of salt and pepper
- cherry tomatoes
- cucumbers
- red bell peppers
- radishes
- avocado
- 1 tbsp tahini
- 2 tsp maple syrup pure (dark color grade preferred)
- 5 tbsp filtered water
- 1-2 tbsp lemon juice
- crunchy chickpeas
- sesame seeds
- 2 tbsp hemp hearts
- chicken
- Preheat oven to 425 degrees Fahrenheit and line a baking sheet with foil. Add sliced sweet potatoes and toss with avocado oil, and spices: chili powder, sweet paprika, salt, and pepper. Cover with foil and bake for 25-30 minutes until tender and soft.
- Remove Tuscan Leaves from the stems and split apart the leaves into smaller pieces. Add 1/2 lemon juice and massaged kale leaves with your hands.
- Prepare other vegetables by chopping them to desired bite-sized pieces.
- Add tahini, lemon juice, and maple syrup to a bowl and whisk to combine. Add 1 tbsp of water at a time, whisking until desired consistency.
- Add massage kale leaves to a bowl, top with the roasted sweet potatoes, and desired vegetables: cherry tomatoes, cucumbers, radishes, avocado, red bell peppers, etc. Top with plant-protein: crunchy chickpeas, sesame seeds, and hemp hearts. Drizzle dressing on top and serve.
- Best when fresh, but if you are meal-prepping, store dressing in a separate bowl.
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