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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

Planted in the Kitchen
This vegan salad is filled with fresh vegetables and topped with a creamy tahini salad dressing.
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. 
 
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