Salads are usually the starter. But let’s break them out of their usual role! Salads can be anything they want to be! And today, this salad wants to be your main course.
Whether you feel like you just need a hearty dose of greens, found a bag of kale in your fridge that ugh, you totally forgot was there, or simply want to entertain friends with a gorgeous salad, you have come to the right place.
This salad is topped with crispy shallots, hemp seeds, and roasted sweet potatoes. The kale is massaged with my homemade spicy mustard tahini vinaigrette which is delicious even as a dip for vegetables. Here’s a tip – massaging your kale is important, it softens it and breaks it down, so that the texture of the leaves becomes more crispy rather than rubbery. Also, it’s kind of fun and allows your dressing to get all up in there.
I’m obsessed with lots of texture and flavor when it comes to salads – I can’t eat all those greens unless there’s a variety of crunch, sweetness, and saltiness. The sweet potatoes, crunchy shallots, and creamy yet spicy and tangy dressing make for the perfect match.
Let me know if you make this recipe – tag me #DADAEATS and @DADAEATS on Instagram so I can see your creations!
The Ultimate Kale Salad feat. Crispy Shallots, Roasted Sweet Potatoes, and a Homemade Spicy Mustard Tahini Vinaigrette (Vegan, Gluten-Free)
- 12 oz tuscan kale
- 1 shallot
- 1-2 tbsp olive oil
- 1 tbsp hemp seeds
- 1 sweet potato
- 2 tbsp tahini
- 2 tbsp olive oil
- 1/2 tbsp apple cider vinegar
- 1/2 tbsp lemon juice
- 1 tbsp spicy brown mustard
- pinch black pepper
- pinch salt
Preheat oven to 400 degrees.
Slice up sweet potato into discs, and then quarter those disks. Place on a parchment lined pan, drizzle generously with olive oil, and season with salt and pepper. Roast in the oven on 400 for about 30 minutes until they are slightly charred around the edges and tender.
Heat up a small skillet with 1-2 tbsp of olive oil. When oil is hot, toss in shallots. Keep on low-medium heat until shallots are golden brown and crispy.
For the dressing, combine all ingredients - tahini, olive oil, lemon juice, ACV, spicy brown mustard, salt, and pepper in a small bowl and whisk to combine until creamy and smooth.
Pour dressing over the kale and massage it into the leaves until you feel the kale start to break down. You are looking for a slightly softer texture - when you bite into the kale, it should be crunchy rather than rubbery. Massage dressing thoroughly into the leaves.
Now, assemble the salad! Add crispy shallots, hemp seeds, and roasted sweet potatoes on top. You can also add croutons for an extra crunch. Enjoy!
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