October 22nd, 2024
Recipes
Kale and Radicchio Salad with Tahini Sauce
Valentina P
- Difficulty
•
- Time 30"
A healthy and filling kale salad made with tender roasted sweet potato, radicchio, and pumpkin seeds. All tossed in a super creamy and simple tahini sauce for a delicious plant-based meal in under 30 minutes.
How To MakeDiet Type: Plant-based
Shopping List
-
Salad
- 1 large sweet potato
- 3 handfuls kale, chopped (hard stems removed)
- 1 handful radicchio, chopped
- 33333333/100000000 cup raw pumpkin seeds
- 1/4 cup dried apricots, diced (optional)
- 1 1/2 tablespoons extra virgin olive oil (divided) Tahini Sauce
- 2 tablespoons tahini (Note 1)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 to 2tablespoons cold water
- 1 tablespoon maple syrup (optional)
- 1/4 teaspoon salt
Instructions
- Step 1: Stir together all Tahini Sauce ingredients in a small bowl until smooth. Taste and adjust seasonings as needed. Refrigerate until ready to use.
- Step 2: Preheat the oven to 400°F. Peel and dice the sweet potato into a 1 inch dice. Spread the potatoes on a baking sheet and toss with 1/2 tablespoon of the oil and season with salt and pepper. Roast for 20 to 25 minutes, flipping them over halfway through cooking. Set aside.
- Step 3: Place the kale in a mixing bowl. Add in the remaining 1 tablespoon of oil and massage it into the kale leaves with your hand until they begin to soften. Add in all of the remaining salad ingredients.
- Serve: Add a generous amount of the Tahini Sauce, and toss to coat. Any leftover Tahini Sauce can be refrigerated up to 1 week. Enjoy.
Recipe Notes
Note 1: A good tahini can make a world of difference in how this recipe turns out. Look for a tahini that's light in color and very runny. It should taste rich and slightly sweet, not at all abrasive or overly bitter. Our favorite tahini is this one.
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Kale and Radicchio Salad with Tahini Sauce
PT30M 1 large sweet potato 3 handfuls kale, chopped (hard stems removed) 1 handful radicchio, chopped 33333333/100000000 cup raw pumpkin seeds 1/4 cup dried apricots, diced (optional) 1 1/2 tablespoons extra virgin olive oil (divided) 2 tablespoons tahini (Note 1) 2 tablespoons extra-virgin olive oil 2 tablespoons lemon juice 1 to 2tablespoons cold water 1 tablespoon maple syrup (optional) 1/4 teaspoon salt Gluten Free Paleo Vegan 3 Servings
Ingredients:
