The Soft Simmer

This hearty kale salad is a nourishing blend of vibrant vegetables and a creamy lemon tahini dressing that perfectly complements the flavors. Packed with nutrients, it’s an ideal meal for lunch or dinner, offering a satisfying and wholesome option that can be enjoyed by everyone. The combination of textures and tastes in this salad makes it an excellent meal.

I used to hate salads. I would never order them out and would never make them for home. They just seemed so bland and not enjoyable to eat. Embarrassingly, it took me until trying a chopped salad from Sweet Green to realize that salads did not need to be boring. I love packing my salads with enough vegetables that it feels like a full meal in every bite. 

This salad embodies that sentiment. Packed with roasted vegetables, fresh avocado, and shaved parmesan, it is a delightful weeknight meal or lunch. 

I will randomly have broccolini on hand, so that is what I chose for this salad. You can of course substitute this out for broccoli crowns if you choose.

I like a little bit of spice so I toss my broccolini and sweet potatoes in a small amount (~1/2 tbsp) of Calabrian Chile Olive Oil that I got from our local Italian market. If you don’t have that on hand, no worries. Just toss in some paprika if you like spice, or skip it all together. I also add in garlic powder and old bay seasoning. Old bay seasoning is perfect when you want a little punch, but not a blast of heat, iykyk.

Since the broccoli and kale will have so much flavor, I like to keep it simple when it comes to the chicken and roast that with a little salt and pepper.

A salad chopper is something I keep meaning to purchase, but just haven’t gotten around to. But I fully believe there is something to actually chopping the lettuce when it comes to elevating your salad. I was thrilled to discover you can get a similar effect with a food processor. I’ll process the kale on the chop setting for 15 seconds and then be good to go. Because kale is kale and is a little dramatic, I’ll still go and give it a lil massage with some olive oil or lemon juice after “chopping” it.

Throw your kale, chicken, sweet potato, and broccoli in a bowl. Mix with ripe avocado, shredded Parmesan cheese, cooked quinoa, and these crispy chickpeas for a little extra crunch. Drizzle with this lemon tahini dressing and you are good to go! I love this dressing because it’s got the creamy taste from the tahini without the thickness. So this salad still feels very light, but also very filling.

This has quickly become one of my go to salads. Packed with protein, fiber, and healthy fat, this will keep you full and satisfied.

This delicious and filling salad is easy to make and will keep you feeling full and satisfied. Roasted sweet potato, broccoli, and chicken, tossed with creamy avocado, crispy chickpeas, and parmesan cheese come together with a lemon tahini dressing that is sure elevate your salad night.

Hearty Kale Salad with Lemon Tahini Dressing

Serves: 4

Prep time: 15 minutes

Cook time: 20 minutes

Ingredients:

• 1/4 cup dry quinoa
• 1.5-2lbs chicken breast, cubed
• 1 bunch Broccolini or broccoli, roughly quartered
• 1 large sweet potato, sliced 
• 1 tsp garlic powder
• 1 tsp old bay seasoning
• 2 tbsp olive oil, divided
• Salt and pepper 
• 6 oz kale, chopped 
• 1 avocado, cubed
• ¼ cup shaved Parmesan cheese 
• 2 cups crispy chickpeas

For the Lemon Tahini dressing

• ¼ cup water
• 4 tbsp tahini
• 1.5 tbsp lemon juice
• 1 tsp honey

Directions:

1. Preheat the oven to 400° F. 
2. Prepare quinoa in a small sauce pan according to package directions. Once cooked, set aside.
3. Add broccolini and sweet potato to a large mixing bowl then toss with 1 tbsp olive oil, garlic powder, and old bay seasoning. 
4. Spread out vegetables in single layer on large baking sheet lined with parchment paper or a silicone baking sheet. Bake for 20 minutes, stirring halfway through to ensure an even bake. 
5. Cut chicken into rough cubes. Place on medium sized baking sheet lined with parchment paper or a silicone baking sheet. Season with salt and pepper and drizzle with 1 tbsp olive oil. Bake for 18 minutes, until chicken is browned and has reached an internal temperature of 165° F.
6. While the vegetables and chicken are roasting, make the dressing. Add the dressing ingredients to a glass jar and whisk together to mix completely. Set aside.
7. Add the kale to a food processor. Set to chop, process the kale for 15-30 seconds. Add kale to a large salad or mixing bowl. Add a drizzle of olive oil and massage for 30-60 seconds.
8. Add chicken, vegetables, quinoa, avocado, shaved parmesan, and crispy chickpeas to the bowl with the kale. Add in the dressing and toss to combine. Serve up in equal portions and enjoy!

Tips for the best Hearty Kale Salad with Lemon Tahini Dressing

Mix it up. Swap out the broccolini and/or sweet potatoes for whatever roasted vegetables you prefer. Same goes for the cheese. You can use shredded cheddar, pepper jack, etc…
Save it for lunch. These leftovers make a fantastic lunch. Or this dish can be meal prepped for lunches for the week. When I know I’m going to have this the next day, I’ll skip tossing the entire salad with the dressing and keep it on the side. That way it’s always going on fresh and nothing gets soggy.
Use rotisserie chicken. Want to save some time? Buying a whole rotisserie chicken is a great way to avoid having to cook.