Adapted from Food52
Makes about 3 large salads
This salad is perfect for transitioning your produce from summer to fall. The sweetness of roasted carrots are a perfect complement the spicy, earthy flavors of the tahini sauce. Not a kale fan? Sub in another sturdy green, such as romaine.
Ingredients:
1 bunch carrots, peeled and cut into large pieces
1 bunch kale, stems removed and chopped into bite-size pieces
1 tbsp fresh lemon juice
1 cup cooked beans (We used white beans, but feel free to sub in chickpeas, lentils, or any other legume of your choice.)
Sea salt, to taste
For the dressing:
¼ cup roasted tahini
1 clove garlic, minced
2 tbsp fresh lemon juice
Sea salt, to taste
2 tsp paprika
Dash cayenne (or more to taste)
Instructions:
- Preheat oven to 425. Line a large baking sheet with parchment paper. Add carrots to baking sheet and toss with ½ tbsp olive oil and sea salt. Roast until carrots are tender and caramelized, about 20-30 minutes.
- Place torn kale in a large bowl. Add lemon juice, remaining ½ tbsp olive oil and sea salt. Massage kale with clean hands. Kale should turn bright green and begin to tenderize.
- For the dressing: Whisk all ingredients together. Depending on the consistency of the tahini, you may need to add a bit of extra water until you reach desired consistency.
- Toss in beans and cooked carrots. Lightly drizzle with tahini dressing. Enjoy!
Nutrition info per serving:
255 calories, 21 g carbohydrates, 16 g fat, 10 g protein, 4 g sugar, 8 g fiber
