Kale Salad Bowl Tahini (Printable)

Tender massaged kale meets roasted vegetables and crunchy seeds in a creamy tahini dressing.

# What You’ll Need:

→ Salad Base

01 - 1 large bunch kale (about 7 ounces), 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 zucchini, sliced
07 - 1 small red onion, sliced
08 - 1 tablespoon olive oil
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 lemon juice
15 - 1 tablespoon maple syrup
16 - 1 clove garlic, minced
17 - 3 to 4 tablespoons water
18 - 1/2 teaspoon salt
19 - Freshly ground black pepper to taste

# How-To:

01 - Set oven temperature to 400°F (200°C).
02 - Toss sweet potato, red bell pepper, zucchini, and red onion with 1 tablespoon olive oil and salt. Spread on a baking sheet in a single layer. 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 the kale with your hands for 2 to 3 minutes until leaves soften and brighten in color.
04 - In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, salt, and pepper. Add water gradually, stirring continuously, until dressing reaches smooth, pourable consistency.
05 - Add roasted vegetables, cherry tomatoes, almonds, pumpkin seeds, and sunflower seeds to the massaged kale.
06 - Drizzle tahini dressing over salad and toss gently until all components are evenly coated. Serve immediately while vegetables are still warm.

# Expert Advice:

01 -
  • The massaged kale trick is a game-changer that makes the whole salad taste lighter and more approachable than you'd expect.
  • Everything roasts while you handle the kale, so there's barely any active cooking time and your kitchen smells incredible.
  • It's the kind of meal that keeps you full without feeling heavy, which somehow feels like cheating at healthy eating.
02 -
  • The massaging step is essential and not something to rush—those two minutes of working the kale with salt and oil genuinely transforms the entire eating experience from tough and bitter to silky and sweet.
  • Don't skip spreading your vegetables in a single layer on the baking sheet, because piling them on top of each other means steaming instead of roasting, which means no caramelization and a completely different texture.
03 -
  • Make the dressing first so it has time to meld while you're handling the vegetables, and taste it just before serving because tahini can shift slightly as it sits.
  • Massage your kale with a confident hand—you're not destroying it, you're releasing its potential, so don't be shy or apologetic about the pressure you apply.
Go Back