healthy kale salad recipe

Powerhouse Kale Salad with Tahini Dressing

This is by FAR my favorite salad in the entire world! If I had to go on one of those ridiculous diets where you eat the same meal, 3 times a day, for a week straight – this would be it. I could literally drink this dressing like a smoothie too, knowing that it’s healthy for my body and good for my soul. I love salads that are full of loads of goodies and this healthy kale salad recipe with tahini dressing is a great way to make use of leftover veggies or bits and pieces. Take away the feta if you want a vegan dish, or add chickpeas or chicken for protein. No set rules, just lots of goodness!

My great friend and old house mate, India Reinartz (who, by the way is also a bad ass surf/yoga instructor, entrepreneur, fitness coach, motorbike ripper and all-round inspiring uber babe!, introduced me to this awesome tahini dressing recipe. This would be our favourite meal to make after a long day of awesome-living in Nicaragua. I’d do the salad, Indie made the dressing.

Having a Nutribullet is such a life saver, especially living in Nicaragua where you really have to get creative with your ingredients. Morning workouts with coach Indie, epic smoothies and healthy meals freshly prepared by moi was our daily vibe. This seriously delicious and nutritious healthy kale salad recipe will do your body good and really make your taste buds happy. Simple but flavorful – that’s my style!

Don’t just try the Healthy Kale Salad Recipe…Try These Too!

German Style Potato Salad

Curried Chicken Salad with Grilled Cauliflower, Chickpeas and Toasted Almonds

Grilled Fennel, Citrus and Avocado Salad with Toasted Slivered Almonds and Pomegranate

Grilled Aubergine Salad, with Sun-dried Tomatoes, Feta, Pine Nuts and Basil

Mediterranean Quinoa with Sundried Tomatoes, Grilled Zucchini, Feta and Basil

Power-house Kale Salad with Tahini Dressing


Serves 4

1 medium butternut, cubed

1 large red onion, topped and sliced into wedges

Dash of olive oil / coconut oil

1 bunch kale, stemmed and chopped

1 large handful almonds, coarsely chopped

100g feta (optional)

1 handful toasted seeds (pumpkin, sunflower, sesame, linseed)

Other leftover cooked veg – zucchini, eggplant, roasted peppers, beets etc

For the Tahini Dressing:

4 T tahini paste

4 T Bragg’s Liquid Aminos (soy sauce works too)

6 T nutritional yeast

4 T apple cider vinegar

Juice of 1/2 lemon

1 clove garlic, crushed

1/2 cup olive oil

1/4 cup water


  • Pre-heat your oven to 180°C
  • Line a large baking tray with baking paper and spread out the chopped butternut and red onion
  • Drizzle with the oil and season with your favourite herbs and spices (rosemary, thyme, cinnamon, smoked paprika, salt and pepper…)
  • Roast your veg for about half an hour, until tender. This can also be done ahead of time and used when cold
  • For the last 10 mins of roasting time, sprinkle the veg with the chopped almonds to allow them to toast
  • Sauté your chopped kale in a little oil on medium heat, this gets it nice and crispy. Alternatively you can keep it raw and massage with some lemon juice and a pinch of salt to tenderize it
  • Throw all the salad ingredients together in a bowl, add the feta and toasted seeds and mix well
  • Whip up the dressing by throwing all the ingredients into your trusty Nutribullet and blend well
  • Adjust the taste to your liking and if it’s too thick/salty add a dash more water, but really, it should have a tangy powerful taste to it
  • Drown your salad in this epic dressing and bask in the bliss that has befallen your tastebuds.  You’re welcome.
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