I feel like I don’t crave salads as much in the winter because I’m really reaching for those cozy soups, pasta dishes, and one pan bakes, but when I do want a salad I’m looking for seasonal veggies and comforting tastes. This winter kale salad is exactly the kind of salad I’m talking about. Not only does it include some of my favorite seasonal produce, but it has the most delicious creamy tahini sauce and plant based protein from chickpeas. It keeps really well in the refrigerator so this one is great for meal prep.

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WINTER KALE SALAD WITH TAHINI DRESSING

WINTER KALE SALAD WITH TAHINI DRESSING

Recipe by Jenn Lueke

5.0 from 17 votes

Servings

Adjust servings

+

–

3-4

servings

Prep time

20

minutes

Cooking time

0

minutes

I feel like I don’t crave salads as much in the winter because I’m really reaching for those cozy soups, pasta dishes, and one pan bakes, but when I do want a salad I’m looking for seasonal veggies and comforting tastes. This winter kale salad is exactly the kind of salad I’m talking about. Not only does it include some of my favorite seasonal produce, but it has the most delicious creamy tahini sauce and plant based protein from chickpeas. It keeps really well in the refrigerator so this one is great for meal prep.

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Ingredients

• SALAD

• ~6-8 cups shredded kale + oil & salt for massaging

• 1 large sweet potato, 1/2-inch dice and roasted* (see note on roasting)

• 1 red apple, 1/4-inch dice

• 3 large carrots, 1/4-inch dice

• 15oz can chickpeas, drained and rinsed

• TAHINI DRESSING

• 1/4 cup creamy tahini

• 1/2 cup olive oil

• 2 tbsp apple cider vinegar

• 2 tbsp honey or pure maple syrup

• juice of 1 lemon

• 1 tbsp dijon mustard

• 1 tsp sea salt

• 1/2 tsp black pepper

• 1/2 tsp garlic powder

Directions

• Add the kale to a large bowl and coat with 2-3 tablespoons of olive oil. Massage the kale with clean hands for about 2 minutes. This allows the kale to soften. Let the massaged kale sit for 15 minutes.
• Meanwhile, make the tahini dressing: combine all of the dressing ingredients in a small bowl or jar and whisk vigorously until smooth and evenly combined, about 1 minute.
• Add the cooked sweet potatoes, apple, carrots, and chickpeas to the bowl with the kale and mix to evenly combine. Pour in half of the dressing and toss to combine with tongs. Add additional dressing as desired, and serve.

Notes

• *To roast the sweet potatoes ahead of time, coat the cubed sweet potato in a drizzle oil, salt, black pepper, garlic, and paprika. roast at 400F for about 35 minutes.
• Storage: Refrigerate the salad in a sealed container for up to 4 days.

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If you try out this recipe, I want to know! 
Leave a comment with a star rating below if you love it.