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This Kale and Roasted Veggie Salad with Tahini Yogurt Pesto perfectly combines healthy, energy-packed power foods into one delicious bowl.
I have about two things to say about this Kale and Roasted Veggie Salad-
- It’s fantastic and…
- You should make it.
If you love this Kale and Roasted Veggie Salad, you may also enjoy my Turmeric Soup
Kale and Roasted Veggie Salad Recipe with Tahini Yogurt Pesto
This Kale and Roasted Veggie Salad with Tahini Yogurt Pesto combines healthy, energy-packed power foods like kale, chickpeas, and carrots into one delicious bowl.
Ingredients
FOR THE ROASTED VEGGIES
- 1 pound fingerling potatoes, cut into rounds
- 5 large carrots, cut into rounds
- 15 oz chickpeas, 1 can, drained and rinsed
- Olive oil
- 5 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- ¼ teaspoon dried thyme
FOR THE SALAD
- 1 cup cooked freekeh, or other favorite grain
- 1 Lacianto kale, stems removed, finely chopped
- ¼ cup dried cranberries
- Sesame Seeds, optional
- 1-2 avocado, pitted and sliced
- Fresh lemon, for serving
FOR THE TAHINI YOGURT PESTO
Instructions
- Preheat oven to 425 degrees F and line two baking sheets with parchment paper.
- Chop vegetables and transfer to a large mixing bowl. Rinse and drain chickpeas and pat dry with a paper towel. Combine with the chopped vegetables.
- Combine the olive oil, garlic, salt, pepper, dried parsley, dried basil and dried thyme in a small bowl and whisk to combine. Add the olive oil mixture to the vegetables and chickpeas and mix to fully coat.
- Transfer vegetables and chickpeas to baking sheets and roast for 40-45 minutes or until fully cooked and chickpeas are crispy. Remove baking sheets from the oven and cool.
- Meanwhile, as the vegetables are cooking, prepare the pesto by combining all ingredients in a small food processor or blender and process of high until fully blended.
- Once vegetables are roasted (and cooled) and pesto is prepared, combine the salad. In a large mixing bowl toss together the cooked freekeh, kale, dried cranberries, sesame seeds and avocado. Add the roasted vegetables and yogurt tahini dressing and toss well to combine.
- Serve with fresh lemon and sesame seeds, if desired.
Nutrition
Calories: 511kcal | Carbohydrates: 68g | Protein: 17g | Fat: 22g | Saturated Fat: 2g | Sodium: 442mg | Potassium: 926mg | Fiber: 14g | Sugar: 13g | Vitamin A: 8745IU | Vitamin C: 25.6mg | Calcium: 112mg | Iron: 4.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
This looks great! Thank you so much for your kind words 🙂