Crisp Kale Salad with Creamy Tahini Dressing

This kale salad is packed with fresh vegetables and finished with a sweet-and-savory vegan tahini dressing. It’s hearty, easy to prepare, and makes a satisfying lunch or dinner.

I may be a little biased, but this is one of my favorite vegan salads. It comes together quickly, is filling, and keeps well for meal prep when you store the dressing separately from the salad components.

Ingredients

Kale: The leafy base for this salad. Kale is nutrient-dense and holds up well to dressing and hearty ingredients.

Sweet potato: Roasted diced sweet potato adds natural sweetness, color, and substance.

Avocado: Adds creaminess and healthy fats.

Radishes: Thinly sliced radishes bring a crisp, peppery crunch.

Red cabbage: Shredded cabbage contributes crunch, color, and a pleasant bite.

Quinoa: Cooked quinoa makes the salad more filling and adds a satisfying texture.

Vegan tahini dressing: A creamy, tangy, slightly sweet dressing made with tahini, Dijon, lemon, and a touch of agave. See the recipe card below for exact amounts.

Substitutions and tips

If you prefer a different roasted vegetable, swap the sweet potato for roasted carrots, butternut squash, or roasted beets. If kale isn’t your favorite, baby spinach or mixed greens work well—keep in mind they are more delicate and won’t hold up as long once dressed.

Quinoa can be replaced with another grain such as farro, brown rice, or bulgur to change the texture. The dressing is flexible: use maple syrup instead of agave, swap apple cider vinegar for white wine vinegar, or thin it with warm water if your tahini is thick.

If you like this salad, try it with roasted chickpeas or toasted nuts for extra protein and crunch.

Kale Salad with Tahini Dressing

This vegan salad combines massaged kale, roasted sweet potato, quinoa, radishes, cabbage, and avocado with a creamy tahini dressing.

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Servings: 4

Calories: 457 kcal

Ingredients

• 4 cups kale, chopped
• 1 cup sweet potato, diced and roasted
• ½ cup cooked quinoa
• ¼ cup radishes, thinly sliced
• ¼ cup red cabbage, shredded
• ½ cup avocado, diced
• ¼ cup tahini dressing (see below)

Vegan Tahini Dressing

• ¼ cup tahini
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon apple cider vinegar
• 3 tablespoons cool water (adjust to desired consistency)
• 1 teaspoon agave nectar (or maple syrup)

Instructions

1. Preheat the oven to 425°F (220°C). Wash, peel if desired, and dice the sweet potatoes. Toss with a little olive oil, salt, and pepper, then roast for about 20 minutes, flipping halfway through. Allow to cool slightly.
2. While the sweet potatoes roast, cook the quinoa according to package instructions and let it cool.
3. Combine all dressing ingredients in a bowl and whisk until smooth. Add more water a teaspoon at a time if you need a thinner consistency. Taste and adjust lemon, vinegar, or sweetener as desired.
4. Chop the kale and massage it with a drizzle of olive oil or a squeeze of lemon to soften it and reduce bitterness.
5. Assemble the salad: place the massaged kale in a large bowl, then add roasted sweet potato, quinoa, radishes, shredded cabbage, and diced avocado. Drizzle with tahini dressing and toss gently to combine. Serve immediately.

Notes

You can store the salad and dressing separately for meal prep. Keep the dressing in a sealed container and add just before serving to keep the kale texture bright. Swap the kale for spinach or mixed greens and the quinoa for another grain if preferred.