Save This Kale Salad Bowl is a vibrant, nourishing dish that brings together the earthy goodness of massaged kale with the natural sweetness of roasted vegetables. Perfect for a healthy lunch or a satisfying main course, this recipe combines multiple textures, from the crunch of toasted seeds to the velvet-smoothness of a homemade tahini dressing.
Save The secret to this salad lies in the preparation of the kale. By massaging the leaves with a little olive oil and salt, you transform the tough greens into a tender, bright base that perfectly carries the rich, garlicky tahini dressing.
Ingredients
- For the Salad
- 1 large bunch kale (about 200 g), stems removed, leaves torn
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1 medium sweet potato, peeled and cubed
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 small red onion, sliced
- 1 tablespoon olive oil (for roasting)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup roasted almonds, roughly chopped
- 2 tablespoons pumpkin seeds
- 2 tablespoons sunflower seeds
- For the Tahini Dressing
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup or honey
- 1 clove garlic, minced
- 3–4 tablespoons water, to desired consistency
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
Instructions
- Step 1
- Preheat oven to 400°F (200°C).
- Step 2
- Toss sweet potato, red bell pepper, zucchini, and red onion with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet. Roast for 20–25 minutes, turning once, until tender and golden.
- Step 3
- Meanwhile, place kale in a large salad bowl. Drizzle with 1 tablespoon olive oil and 1/2 teaspoon salt. Massage with your hands for 2–3 minutes until leaves are softened and bright green.
- Step 4
- In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, salt, and pepper. Add water gradually until the dressing is smooth and pourable.
- Step 5
- Add roasted vegetables, cherry tomatoes, almonds, pumpkin seeds, and sunflower seeds to the massaged kale.
- Step 6
- Drizzle with tahini dressing and toss to combine. Serve immediately.
Zusatztipps für die Zubereitung
For extra protein, add chickpeas or grilled tofu. You can also add fresh herbs like parsley or cilantro for extra freshness.
Varianten und Anpassungen
Substitute sweet potato with butternut squash or carrots if desired. You can also use honey instead of maple syrup in the dressing if you do not require the dish to be vegan.
Serviervorschläge
This hearty bowl pairs well with a crisp Sauvignon Blanc or a light-bodied red wine.
Save This Kale Salad Bowl is more than just a salad; it's a complete, wholesome meal that leaves you feeling energized and satisfied. Enjoy the perfect balance of roasted warmth and fresh greens in every bite.
Questions & Answers
- → Why massage the kale?
Massaging kale with olive oil and salt breaks down the tough cellulose structure, transforming bitter, fibrous leaves into tender, silky greens that absorb dressing beautifully.
- → Can I make this ahead?
Roast vegetables and prepare tahini dressing up to 3 days ahead. Store separately in airtight containers. Massage kale and assemble just before serving to maintain optimal texture.
- → What vegetables work best for roasting?
Root vegetables like sweet potato, carrots, or beets add sweetness. Bell peppers, zucchini, and onions provide savory depth. Aim for uniform 1-inch cubes for even roasting.
- → How do I adjust the tahini dressing consistency?
Add water one tablespoon at a time while whisking vigorously. The dressing will seize initially before becoming smooth and creamy. Stop when it reaches a pourable consistency.
- → Can I add protein to make it more filling?
Chickpeas, grilled tofu, roasted chickpeas, or quinoa make excellent additions. Simply add them during the final toss for a complete, protein-rich meal.
- → What can I substitute for tahini?
Cashew butter, almond butter, or sunflower seed butter work well. Adjust sweetness accordingly since each alternative brings its own distinct flavor profile.