Winter Salad with Tahini Dressing

5 from 1 vote

Winter Salad with Tahini Dressing

A simple, healthy, and delicious winter salad topped with plant-protein and a sweetened tahini dressing! The perfect plant-based salad for when you're on-the-go or in need of something healthy and fulfilling!

Prep Time15

Cook Time30

Total Time45

Course: Entree, Lunch, Salads

Cuisine: American-Inspired

Diet: Vegetarian

Servings:

Calories: 315.79kcal

Author: Tracey Gene

Ingredients

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

Topping Ideas

cherry tomatoes
cucumbers
red bell peppers
radishes
avocado

Tahini Dressing

1 tbsp tahini
2 tsp maple syrup pure (dark color grade preferred)
5 tbsp filtered water
1-2 tbsp lemon juice

Protein Ideas

crunchy chickpeas
sesame seeds
2 tbsp hemp hearts
chicken

Instructions

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.

Tahini Dressing Instructions:

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.

To Serve:

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.

Nutrition