Chopped. Kale. Crunch. Salad.
Those four words will become your go-to answer for “What should I eat for lunch?”
This salad is amazing.
Crunchy, chewy, smooth, sweet, tangy, and satisfying. Yes, I just described a salad.
Salads get a bad reputation. They are often categorized as bland, boring, tasteless. Not this one! You won’t even feel like you’re eating a salad – it’s THAT GOOD.
Now let’s talk about the dressing. You’ll be drinking this sweet tahini dressing by the cup. Trust me… just try it.
This salad is a featured recipe from my November Meal Plan. 7 days of whole, nutritious food. 11 different gluten-free, dairy-free recipes that will fuel your body right. Learn more about that meal plan here: bit.ly/tbnmealplan1
Okay, back to the salad… Do you want the recipe?
You got it 🙂
- 2 sweet potatoes, diced
- 1 Tbsp. coconut oil, melted
- 1 tsp. Himalayan pink salt
- ½ tsp. onion granules
- ½ tsp. garlic granules
- ¼ tsp. black pepper
- 8 cups shredded kale (about 1 large bunch of curly kale, stems removed and chopped)
- ½ cup shredded red cabbage
- Juice of 1 lemon
- 1 Tbsp. extra virgin olive oil
- 1 cup broccoli slaw
- ½ cup shredded carrots
- 1, 15 oz. can garbanzo beans, drained and rinsed
- ¼ red onion, finely diced
- ⅓ cup dried cranberries
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- 2 Tbsp. sesame seeds
- Dressing:
- ¼ cup tahini
- 3 Tbsp. water
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. maple syrup
- Juice of 1 lemon
- 1 tsp. sesame seeds
- ½ tsp. Himalayan pink salt
- ¼ tsp. onion granules
- Preheat your oven to 425 degrees F. On a large baking sheet, add diced sweet potatoes with coconut oil, salt, onion granules, garlic granules, and pepper and mix well so all the potatoes are coated. Bake in the oven for 25-30 minutes until the potatoes start to brown and crisp on the edges. You want them nice and crispy so they hold up in the salad.
- As the potatoes cook, prepare the salad. Start by adding the kale and cabbage to a large bowl. Next, add in the juice of 1 lemon and 1 Tbsp. olive oil and massage the kale mixture with your hands until all the lettuce is coated. Add in the remaining ingredients and toss to combine. When the potatoes are finished cooking, let them cool before adding to the salad.
- Lastly, make the dressing by whisking together all the ingredients.
- If you are prepping this recipe ahead, portion the salad into individual containers and package the dressing separately.
Enjoy!
If you would like to get the rest of the recipes form the November Meal Plan, you can grab it here: bit.ly/tbnmealplan1
With joy and health,
