Kale Salad Bowl with Tahini (Printable)

Tender massaged kale meets roasted vegetables, nuts, seeds, and creamy tahini for a satisfying nourishing bowl.

# What You'll Need:

→ Salad Base

01 - 1 large bunch kale (about 7 oz), stems removed, leaves torn
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 medium zucchini, sliced
07 - 1 small red onion, sliced
08 - 1 tablespoon olive oil for roasting
09 - 1/2 cup cherry tomatoes, halved

→ Nuts and Seeds

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, to desired consistency
18 - 1/2 teaspoon salt
19 - Freshly ground black pepper to taste

# How to Make It:

01 - Preheat oven to 400°F.
02 - Toss sweet potato, red bell pepper, zucchini, and red onion with 1 tablespoon olive oil and sea salt. Spread on a baking sheet. Roast for 20 to 25 minutes, turning once halfway through, until tender and golden brown.
03 - Place torn kale in a large salad bowl. Drizzle with 1 tablespoon olive oil and 1/2 teaspoon salt. Massage with your hands for 2 to 3 minutes until leaves are softened and bright green.
04 - In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, salt, and pepper. Add water gradually while whisking until the dressing reaches a smooth, pourable consistency.
05 - Add roasted vegetables, cherry tomatoes, chopped almonds, pumpkin seeds, and sunflower seeds to the massaged kale.
06 - Drizzle with tahini dressing and toss gently to combine. Serve immediately.

# Expert Hints:

01 -
  • Massaging kale for a few minutes transforms it from tough and chewy into something silky that actually tastes good, even if you've never been a kale person.
  • The tahini dressing is so creamy and satisfying that you won't miss anything heavier, and it works as a drizzle, a dip, or a base for future salad experiments.
  • Everything comes together in under an hour, and most of the work is just chopping and roasting, which means you can make it on a regular weeknight without stress.
02 -
  • The kale massage is non-negotiable—it breaks down the fibers and transforms raw kale from bitter and tough into something tender and actually pleasant to eat, and it only takes a few minutes of your hands doing the work.
  • Don't skip the step of adding water to the tahini dressing gradually; tahini can go from perfectly creamy to separated sludge in seconds, so patience and tasting as you go is the secret to getting it right every time.
03 -
  • Prep your vegetables the night before and store them separately in the fridge—the only step you'll need to do on serving day is roast the vegetables, massage the kale, whisk the dressing, and toss everything together.
  • Add cooked chickpeas, grilled tofu, or a handful of quinoa if you want to make this a more substantial main course that feels complete on its own.
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