Kale Salad with Orange-Tahini Dressing and Roasted Vegetables

I was a little wary of making another one of Ann’s salads, because the last couple required far too much effort for an assemblage of greens and veggies and some dressing.

However, this may have been my favorite of hers yet! I left out lots of stuff that she included in the recipe, specifically the tempeh, cucumber, and almonds, that would have given the salad more substance.  As it was, though, there was plenty of diverse flavors and textures that made it a yummy and surprisingly filling salad.

Roasted vegetables:

  • 2 medium yams, peeled and cut into 1/2 in cubes
  • 4 medium red beets, peeled and cut into 1/8 in cubes
  • 1.5 tbsp olive oil
  • 1 clove garlic, minced
  • 1/4 tsp salt


  • 1/2 cup fresh orange juice
  • 1/3 cup tahini
  • 2 tbsp brown rice vinegar
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 2 tbsp olive oil


  • 1 bunch kale, stems removed, leaves cut into 1/8 in strips
  • 3 cups loosely packed baby spinach
  • 1 cucumber, peeled and cut into 1/2 in pieces
  • 1 red bell pepper, cut into 1/2 in strips
  • sweet mustard tempeh and spicy-sweet almonds that require extensive recipes. hmm nothankyou

For the vegetables, preheat the oven to 400 F.  Line a large, heavy baking sheet with parchment paper.  Toss the yams and beets in a large bowl with the oil, garlic, and salt to coat.  Transfer to the prepared baking sheet and roast, tossing after the first 20 minutes, until the yams and tender, about 40 minutes.  Let cool.

Dressing: Whisk the orange juice, tahini, vinegar, garlic, and 1/2 tsp salt in a medium bowl to blend.  Gradually whisk the oil to blend well.  Season to taste with salt.

Assembly: Toss the kale, spinach, cucumber, and bell pepper in a large bowl with enough of the dressing to coat.  Add the roasted veggies and toss again, adding more dressing if necessary.  Now you’re ready to serve! Enjoy with Naked mango juice (shameless brand promotion).  It’s a big salad, so prepare for leftovers!


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