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Home » Appetizers & Sides » Kale Salad with Tahini Dressing

Published: Apr 7, 2021 · Modified: Sep 6, 2022 by Kelsey· This post may contain affiliate links ·

Kale Salad with Tahini Dressing

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This kale salad recipe is filled with fresh and delicious ingredients and topped with a sweet and savory vegan tahini dressing.

A kale salad with tahini dressing in a white bowl, containing radishes, sweet potatoes, cabbage, and avocado.

I might be a little biased, but I think this is one of the best vegan salads I've ever made.

It's easy to make and perfect for a quick and simple lunch or dinner. It's also really filling and will help keep you satisfied for hours.

This is also a great recipe for meal prepping! Just store the salad and the dressing separately and combine just before serving. If you're interested in meal prepping, this article talks all about how to get started with meal prepping.

A picture of tahini salad dressing being poured onto a salad with kale, radishes, sweet potato, avocado, and cabbage.

Ingredients

Kale: This is the base and heart of this salad.

This dark leafy green has tons of health benefits and is a great foundation for this recipe. Those nutritional benefits are why I love making a salad with kale whenever I can!

This article talks about how there are several different types of kale.

Sweet Potato: This delicious roasted vegetable adds hearty sweetness and tons of flavor to this dish.

Avocado: The avocado gives an added creamy texture to the salad.

Radishes: They add a bunch of crunchy texture.

Red Cabbage: The cabbage also adds a bunch of delicious texture.

Quinoa: This yummy grain helps make this salad extra filling and helps keep you nice and full.

Salad Dressing: The homemade vegan salad dressing makes the entire salad pop with flavor! It's creamy, sweet, and savory.

See recipe card below for quantities.

A white bowl filled with prepared kale, pink radishes, sliced avocado, roasted and diced orange sweet potatoes, sliced red cabbage, and cooked quinoa.

Substitutions

You can substitute the roasted sweet potato for any other hearty roasted vegetables.

The kale can be swapped out for a number of other leafy greens if you don't have kale on hand or don't love kale. I recommend swapping for baby spinach if you aren't going to use kale.

If you enjoyed this recipe, be sure to try these recipes next:

  • Greek Orzo Salad
  • Sesame Tofu
  • Pumpkin Pasta Sauce
A white bowl holding a power bowl consisting of kale, quinoa, avocado, sweet potato, radishes, cabbage, and a tahini dressing on top.

Kale Salad with Tahini Dressing

Kelsey Riley
This vegan salad is filled with fresh vegetables and topped with a creamy tahini salad dressing.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course, Salad
Cuisine American
Servings 4
Calories 457 kcal

Ingredients
  

  • 4 cups kale
  • 1 cup sweet potato diced and roasted
  • ½ cup quinoa cooked
  • ¼ cup radishes thinly sliced
  • ¼ cup red cabbage shredded
  • ½ cup avocado diced
  • ¼ cup tahini dressing

Vegan Tahini Dressing

  • ¼ cup tahini
  • 2 tablespoon dijon mustard
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon apple cider vinegar
  • 3 tablespoon cool water
  • 1 teaspoon agave nectar

Instructions
 

  • Start by washing, dicing, and roasting the sweet potatoes. Season however you prefer (I kept things simple and used a bit of olive oil, salt, and pepper).
  • Roast in the oven at 425 degrees for about 20 minutes, tossing every 10 minutes. Allow to cool slightly before adding to your power bowl.
  • Mix together all ingredients for the tahini dressing and set aside.
  • Chop the kale and massage with a little olive oil or lemon juice. Prepare the other produce according to the ingredient list.
  • Assemble all ingredients in a large bowl, pour dressing on top, and then mix together. Serve right away and enjoy!

Notes

You can swap the kale for any other leafy green if you don't have kale on hand. 
You can also substitute a different grain in place of the quinoa if you prefer. 
 

Nutrition

Calories: 457kcal
Tried this recipe?Tag @plantedinthekitchen or tag #plantedinthekitchen!

More Vegan & Plant-Based Appetizers & Sides

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  • Air Fryer Fingerling Potatoes
  • Air Fryer Squash
  • Vegan Chickpea Salad

About Kelsey

Planted in the Kitchen is a plant based food blog. Here you will find healthy and delicious vegan recipes!

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Here you'll find delicious, healthy, and easy vegan recipes. I'm a registered nurse turned blogger with a passion for plant based food.

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