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Recipe of the Week: Kale Salad with Roasted Carrots and Spiced Tahini Sauce

Enara Staff
/ September 11, 2018
Kale salad

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.


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)



  1. 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.
  2. 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.
  3. 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.
  4. 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


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