Superfood Salad with Tahini Lemon Dressing
They always say to eat the rainbow, right? Well, it’s easy to do with this veggie-packed salad that is full of superfoods to keep you full and satisfied.
Still on that kale salad kick! This salad has been on repeat in our house for a while now, and neither of us get sick of it. Don’t let it deceive you, just because it’s packed full of veggies and good-for-you foods, doesn’t mean it won’t be flavorful! The sumac seasoning on the veggies gives it that citrusy, vinegar kick that pairs so well with the creamy tahini dressing. This salad is super versatile as well. If you want to swap the veggies, feel free to do so. Sometimes I add chicken or a protein to it, as well!
- 4 cup Chopped Dino Kale (also known as Lacianto Kale or Tuscan Kale)
- 1 cup Cauliflower (I used rainbow cauliflower)
- 1 cup Carrots, sliced into sticks
- 1 cup Butternut Squash, Diced
- 1 can Chickpeas, drained and rinsed
- 2 tbsp Olive Oil
- 1 1/2 tbsp Lemon Juice
- 2 tsp Honey
- 4 tsp Garlic Powder
- 4 tsp Onion Powder
- 4 tsp Sumac
- Salt and Pepper to taste
- 1/4 cup Tahini
- 1 1/2 tbsp Lemon Juice
- 1 Garlic Clove, minded
- 1 tsp Honey
- 2 tbsp Cold Water (May need more, depending on consistency)
- Salt & Pepper to taste
- Salad Instructions
1. Preheat oven to 400*F and line both a large and small baking sheet with parchment paper.
2. In a mixing bowl, combine the chickpeas with ½ Tbsp olive oil, ½ Tbsp lemon juice, 1 tsp honey, and 1 tsp of garlic powder, onion powder, and sumac. Add salt and pepper to taste. Toss together until coated.
3. Spread the chickpeas into a single layer on the small baking sheet.
4. In the same mixing bowl, add the cauliflower, carrots and butternut squash with the remaining 1/2 Tbsp olive oil, 1 tsp honey, & 3 tsp seasoning. Add salt and pepper to taste and toss together until coated.
5. Spread the veggies on the large baking sheet in a single layer.
6. Place both baking sheets in the oven for 25 minutes.
7. While the veggies are roasting, add the kale to a large mixing bowl with ½ Tbsp olive oil and 1 Tbsp lemon juice. Massage the kale with your hands until coated.
8. Divide the kale and roasted veggies between two bowls and add on desired amount of roasted chickpeas.
9. Drizzle with the Tahini Lemon Dressing. - Tahini Lemon Dressing Instructions
1. In a bowl or measuring glass, add the tahini, lemon juice, garlic, honey, salt, and pepper and stir. It will appear thick at this point, which is okay. Add in the 2 Tbsp of cold water and mix. You may need to add more water until it’s your desired consistency.