Kale, Sweet Potato and Blueberry Salad with Maple Tahini Dressing

Hi friends!! Today I’m bringing you this hearty and colorful kale salad, one of the best I’ve made in a long time!! Lean + mean + all things green.

This colorful + super healthy salad came together on a whim, inspired by some roasted veggie leftovers. It was just so good I wanted to share with YOU! It started wtih a craving for greens: Pedro was away for the weekend and I just wanted SALADS and cruciferous things so I bought all the things (kale! arugula! brussels! spinach!). Normally I throw together what I have with a simple balsamic vinaigrette but I wanted to change it up a bit, especially since I wanted to use kale as a base. I settled on a tahini maple dressing that would go well with the earthiness of roasted veggies. I was inspired by a recipe round up of salads on Cookie and Kate!!

I started with greens – a bag of shredded kale + cabbage + brussel sprouts from Trader Joe’s. I suppose that’s the shortcut way, but you can also chop up your own greens or use normal salad greens. I diced up red pepper and roasted a spiralized sweet potato for mine, but any type of root veggie would be great (carrots and parsnips!). The tahini dressing is so versatile that it will go with a lot of different vegetables!

I topped it off with a little avocado for healthy fats + some blueberries to complement the sweetness of the maple. YUM. I want to eat this all over again.

Is it talking to you like it did to me? Guys, this salad is legit, and I highly recommend you try it ASAP!! Get pre-shredded veggies to make it quicker, or just dice up some kale // cabbage // spinach and make.it.happen. You won’t regret it!

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Kale, Sweet Potato + Blueberry Salad with Maple Tahini Dressing

A simple kale and raw veggie salad with a creamy maple tahini dressing. Vegan, gluten free and flexible for ingredients you have on hand!

Course Dinner, Lunch, Salad

Cuisine American

Keyword Maple, Sweet Potato, Tahini

Prep Time 10 minutes

Total Time 10 minutes

Servings 2 -3 large or 3-4 smaller servings

Author Andrea @ French Pressed Kitchen

Ingredients

Salad Dressing

• 1/4 cup tahini
• 2 Tablespoons fresh lemon juice
• 1 Tablespoon apple cider vinegar
• 1 Tablespoon extra virgin olive oil
• 2 Tablespoons water
• 1 teaspoon Dijon mustard
• Dash of garlic powder
• 1.5 teaspoons maple syrup
• Salt to taste

Salad Ingredients

• Mixed greens preferably hearty (I used a shredded brussels sprouts, kale and cabbage mix from Trader Joe's)
• 1/2 of a red bell pepper diced
• 2 cups roasted mixed vegetables sweet potato, brussels sprouts, carrots, parsnips
• Avocado sliced
• Blueberries strawberries, raspberries or grapes would be great too!

Instructions

• Mix salad dressing ingredients together in a jar or small bowl. Set aside.
• Shred or very finely chop up the salad ingredients if not already done (you can also use regular salad greens but will probably need less dressing). Massage the greens with a few tablespoons of dressing, adding more if necessary. Top with roasted vegetables, fruit and sliced avocado. Drizzle on more dressing. EAT!!

Bon appétit!