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The Ultimate Kale Salad feat. Crispy Shallots, Roasted Sweet Potatoes, and a Homemade Spicy Mustard Tahini Vinaigrette (Vegan, Gluten-Free)

Author Samah Dada



  • 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


  1. Preheat oven to 400 degrees. 

  2. 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. 

  3. Dice shallot. 

  4. 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. 

  5. 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. 

  6. 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. 

  7. 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!