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Fall Kale Salad with Maple Tahini Dressing

Print Recipe
Prep Time 28 mins
Cook Time 1 hr 10 mins
Servings 4 servings

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!