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Kale, Sweet Potato + Blueberry Salad with Maple Tahini Dressing

A simple kale and raw veggie salad with a creamy maple tahini dressing. Vegan, gluten free and flexible for ingredients you have on hand!
Course Dinner, Lunch, Salad
Cuisine American
Keyword Maple, Sweet Potato, Tahini
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 -3 large or 3-4 smaller servings
Author Andrea @ French Pressed Kitchen

Ingredients

Salad Dressing

  • ¼ cup tahini
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoon extra virgin olive oil
  • 2 Tablespoons water
  • 1 teaspoon Dijon mustard
  • Dash of garlic powder
  • 1.5 teaspoons maple syrup
  • Salt to taste

Salad Ingredients

  • Mixed greens preferably hearty (I used a shredded brussels sprouts, kale and cabbage mix from Trader Joe's)
  • ½ of a red bell pepper diced
  • 2 cups roasted mixed vegetables sweet potato, brussels sprouts, carrots, parsnips
  • Avocado sliced
  • Blueberries strawberries, raspberries or grapes would be great too!

Instructions

  • Mix salad dressing ingredients together in a jar or small bowl. Set aside.
  • Shred or very finely chop up the salad ingredients if not already done (you can also use regular salad greens but will probably need less dressing). Massage the greens with a few tablespoons of dressing, adding more if necessary. Top with roasted vegetables, fruit and sliced avocado. Drizzle on more dressing. EAT!!