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Harvest Kale Salad

Harvest Kale Salad
Ann Gentry

Prep 30 mins
Cook 40 mins
Total 1 hr 10 mins
4 servings
472 kcal


For the roasted vegetables

  • 2 medium sweet potatoes peeled and cut into 1/2-inch (12-mm) cubes
  • 4 medium red beets peeled and cut into 1/2-inch (12-mm) cubes
  • 1 1/2 tablespoons olive oil
  • 1 clove garlic minced
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper

For the dressing

  • 1/2 cup fresh orange juice
  • 1/3 cup tahini
  • 2 tablespoons brown rice vinegar or balsamic vinegar or apple cider vinegar
  • 1 clove garlic minced
  • 1/2 teaspoon fine sea salt plus more to taste
  • 1/4 teaspoon saffron strands (optional)
  • 2 tablespoons extra-virgin olive oil
  • Freshly ground black pepper to taste

For the salad

  • 1 bunch lacinato kale stems removed and leaves cut into 1/8-inch (3-mm) strips (about 4 1/2 cups)
  • 3 cups loosely packed baby spinach
  • 1 cucumber peeled, seeded, and cut into 1/2-inch (12-mm) pieces (optional)
  • 1 red bell pepper cut into 1/2-inch (12-mm) pieces (optional)
  • Handful Spicy-Sweet Roasted Almonds or raw almonds


Make the roasted vegetables

  • Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper
  • Toss the sweet potatoes and beets in a large bowl with the oil, garlic, salt, and pepper to coat. Transfer to the prepared baking sheet and roast, tossing after the first 20 minutes, until the sweet potatoes are tender and browned, about 40 minutes. Let cool completely.

Make the dressing

  • Whisk the orange juice, tahini, vinegar, garlic, 1/2 teaspoon salt, and saffron, if using, in a bowl to blend. Gradually whisk in the oil until emulsified. Season to taste with salt and pepper.

Assemble the salad

  • Toss the kale, spinach, and the cucumber and bell pepper, if using, in a large bowl with enough of the dressing to coat. Add the roasted sweet potatoes and beets and toss again, adding more dressing if necessary. Transfer the salad to a platter. Garnish with the almonds and serve.