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Roasted Root Vegetable Kale Salad

Roasted Root Vegetable Kale Salad Recipe


3 heads of curly kale, washed and chopped

2 cups butternut squash, cubed

1 cup beets, peeled and cubed

3 large parsnips, peeled and chopped

3 large carrots, peeled and chopped

4 cloves garlic, peeled and chopped

1-2 pomegranates, use seeds only

Olive oil, salt, pepper

Creamy tahini dressing (recipe below)


Wash and prepare veggies. Toss veggies in a little olive oil and salt and pepper and roast all veggies (except the kale) at 400 degrees for 30-45 minutes. While that is cooking make the Creamy Tahini dressing (recipe below) and massage the Kale so it gets soft. When the veggies are done, mix it all together and add in the pomegranate seeds!

Creamy Tahini Dressing:

2/3 cup water

2 1/2 tablespoon coconut aminos

2 tablespoons raw apple cider vinegar

1 garlic clove (minced )

½ cup white onion

½ cup tahini

¼ cup mustard

¼ nutritional yeast

Black pepper to taste






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