Beet and Yam Kale Salad with Spicy Tahini Dressing

So I’ve been dabbling in “kale” lately…that’s right, kale. The dark green, hefty, looking leafy stalks found in the lettuce section. Kale doesn’t just look like it’s good for you, it actually FEELS like it’s good for you with every bite! Having just picked up some yams and beets as well, I decided to combine my favourite veggies into a one-bowl phenomenon. Here is what transpired:

1 medium sized yam, chopped and roasted with olive oil
2 medium sized beets, chopped and roasted with olive oil
1/2 a bunch of kale, washed and torn into bite-sized pieces
A handful of dried goji berries (or cranberries would do)
A handful of baby carrots

For the dressing:
1/2 cup tahini
1/2 cup water
1 tbsp miso
2 tbsp nutritional yeast
pinch of cayenne pepper
juice of 1/2 lemon
1 tbsp of rice vinegar
1 small clove of minced/grated garlic
–whisk above together in a bowl, add water until desire consistency is reached and dressing is smooth.

Place Kale in a bowl, drizzle with dressing. Then place the rest of the ingredients on top and drizzle with more dressing. Stir and enjoy!

This salad (that I’m eating right now!) feels like such a treat! Should make enough for one big bowlful with lots of dressing to spare.

Enjoy my friends!

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4 thoughts on “Beet and Yam Kale Salad with Spicy Tahini Dressing

  1. Wow!! Sounds delicious!! Would you recommend roasting the beets and yams together?? Or separate?
    I was thinking of adding a protein source, like sunflower seeds. What’s your thoughts?

    • I roasted them together – I was a bit worried about the beet red infiltrating the yams, but this didn’t happen. There’s some protein in the tahini sauce, but I’m sure sunflower seeds would be a nice touch.

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