Description

This Kale and Potato Salad with Tahini Dressing combines hearty roasted potatoes with tender kale, all tossed in a creamy tahini-lemon dressing for a satisfying dish.

Ingredients

Units Scale

2 pounds Yukon Gold potatoes, cut into 3/4-inch pieces
1/3 cup olive oil
2-3 garlic cloves, chopped fine
1/2 cup parmesan, shredded (optional); divided
1/4 cup tahini
2 tablespoons water
3 tablespoons lemon juice
1 tablespoon soy sauce
1 bunch kale, stems removed and leaves torn into bite-sized pieces
Salt and pepper to taste

Instructions

Preheat oven to 450°F with the rack in the upper third of the oven.
Toss the potatoes with olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large 4-sided sheet pan, then spread them evenly.
Roast the potatoes, stirring a few times, for 25-30 minutes until they are golden brown and tender.
While the potatoes are roasting, prepare the dressing by whisking together tahini, water, lemon juice, and soy sauce in a small bowl until smooth.
In a large bowl, combine the kale with half of the parmesan cheese. Massage the kale with your hands until it becomes tender and reduced in volume.
Once the potatoes are done, add them to the kale along with the chopped garlic. Toss everything together with the tahini dressing until well coated.
Adjust seasoning with additional salt and pepper if needed. Serve the salad warm or at room temperature, topped with the remaining parmesan cheese.

Notes

For a vegan version, omit the parmesan cheese or use a vegan substitute. This salad can be served warm or at room temperature, making it versatile for any season. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Feel free to adjust the amount of garlic to taste.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 2 grams
Sodium: 420 mg
Fat: 16 grams
Carbohydrates: 40 grams
Fiber: 5 grams
Protein: 8 grams
Cholesterol: 5 mg