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Abundance Kale Salad

Vibrant Abundance Kale Salad with Creamy Tahini Drizzle

This Abundance Kale Salad is a vibrant mix of greens and roasted vegetables, topped with a creamy tahini dressing, perfect for a healthy meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Gluten-Free, Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Roasted Vegetables
  • 1 medium Zucchini Can substitute with cucumber or asparagus.
  • 1 medium Sweet Potato Swap with butternut squash or carrots if desired.
  • 1 cup Red Cabbage, shredded Can replace with green cabbage or sliced bell peppers.
  • 2 tbsp Melted Coconut Oil Substitute with vegetable broth for an oil-free version.
  • 1 tsp Sea Salt Adjust to taste.
  • 1 tbsp Curry Powder Use garam masala for a different flavor profile.
Creamy Tahini Dressing
  • 1/4 cup Tahini Can use almond or sunflower seed butter as an alternative.
  • 1 tsp Garlic Powder Fresh garlic can be used for a stronger taste.
  • 2 tbsp Coconut Aminos Tamari or soy sauce can be a direct substitute.
  • 1 clove Fresh Garlic, minced Omit if sensitive.
  • 2 tbsp Water Adjust for desired consistency.
  • 2 tbsp Lemon Juice or Apple Cider Vinegar Lime juice can be an alternative.
Salad Base
  • 4 cups Mixed Greens (Kale) Can alternate with spinach or romaine.
  • 1 cup Radishes, sliced Replace with sliced cucumbers or bell peppers.
  • 1/4 cup Hemp Seeds Substitute with sunflower seeds if necessary.
  • 1 medium Avocado, cubed Omit if allergic or replace with olives.
  • 1 cup Crispy Baked Chickpeas Crispy baked tofu can be utilized as a substitute.
  • 1 cup Cooked Quinoa Leave out for a grain-free option.
  • 1 cup Kimchi Wild greens or pickles can replace if unavailable.

Equipment

  • Oven
  • Baking Sheet
  • Parchment paper
  • large bowl
  • small bowl

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Slice the zucchini and sweet potatoes into even pieces, shred the red cabbage. Toss vegetables with melted coconut oil, sea salt, and curry powder.
  3. Spread seasoned vegetables on the baking sheet and roast for about 20 minutes until tender and golden brown.
  4. While vegetables roast, whisk together tahini, garlic powder, coconut aminos, fresh garlic, and water until smooth.
  5. In a large bowl, combine mixed greens, sliced radishes, hemp seeds, and avocado. Gently toss together.
  6. Add fresh lemon juice or apple cider vinegar to the salad, toss to combine.
  7. Once roasted vegetables are ready, add them to the salad bowl along with crispy baked chickpeas and cooked quinoa; mix gently.
  8. Serve the salad with a generous drizzle of tahini dressing on top.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 10gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 500mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 12000IUVitamin C: 80mgCalcium: 100mgIron: 3mg

Notes

Store leftovers in airtight containers in the refrigerator. Best consumed within 3 days.

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