This salad is my all time favorite for the fall. Curly kale, sweet potato, pomegranate seeds, quinoa and spiced pumpkin seeds is the perfect savory, spicy and sweet salad combination. Top with grilled chicken or leftover Thanksgiving turkey for added protein. This dressing goes well on grain bowls as well! Top with grated parmesan, manchego or Violife parmesan for a dairy free option.
Fall Kale Salad with Maple Tahini Dressing
Ingredients
Salad
- 1 bag curly kale
- 1 large sweet potato
- 1/3 cup pomegranate seeds
- 1 cup cooked quinoa
- 1/4 cup grated vegan parmesan cheese
- 1 tsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
Spiced Pumpkin Seeds
- 1/2 cup pumpkin seeds
- 1/2 tsp olive oil
- 1/4 tsp salt
- 1 tsp chili powder
Maple Tahini Dressing
- 1/3 cup tahini
- 2 tbsp maple syrup
- 1 tbsp chopped parsley
- 1 lemon juiced
- 1 tsp minced garlic
- 1/4 tsp salt
- 1/4 cup water
Instructions
Dressing
- Add all ingredients to a blender and blend until smooth
Salad
- Prep quinoa according to instructions
- Wash, peel and cut sweet potato into small 1/2 inch cubes. Season with olive oil, garlic powder, salt and pepper, and roast at 400 degrees for about 40 minutes until crispy
- Season pumpkin seeds in olive oil, chili powder and salt. Roast at 300 degrees for about 30 minutes until lightly toasted
- Add kale to a large bowl, pour a small amount of olive oil on top and massage and mix to combine
- Add sweet potato, quinoa, pumpkin seeds, pomegranate seeds and maple tahini dressing
- Toss to combine and enjoy!
