Vegan Potato Kale Salad

Dinner, Lunch, Vegan

This is a great savory dish that’s also easy to make.  It’s a Vegan Potato Kale Salad, and it’s full of flavor.  Roasted potatoes, fresh kale, onions, and red peppers are some of the key ingredients.  In fact, this particular salad was bursting with flavor!  I drizzled the salad with a delicious Tahini dressing.

I love to buy my baking ingredients and fresh veggies from Whole Foods MarketWegmans and Sprouts Farmers Market.  Their selection is outstanding.  If you’d like to see some great kitchen essentials, check out the ones I use on my Shop Page.


Vegan Potato Kale Salad

Ingredients:
1 lb of Russet or Yukon potatoes cut in bite-sized pieces.
1/2 carrot, shredded
1 Red onion diced and separated
1 jalapeño, diced
1 Red bell pepper, diced
1 Tablespoon of olive oil
1/2 Teaspoon of paprika
1/2 Teaspoon of chilli powder
1/2 Teaspoon of nutritional yeast
Himalayan salt and pepper to taste

For Dressing:
1/2 Cup of tahini
2 Tablespoons of red wine vinegar
2 Tablespoons of dijon mustard
Lemon juice to taste
1 Teaspoon of Italian seasoning
1/2 Teaspoon of onion powder
Pepper to taste
Add water as needed

For Salad:
4 Cups of kale, chopped and stems removed
1 Lemon juiced

Directions:
-Preheat the oven to 425F degrees and line a baking sheet with parchment paper.
-Mix the potatoes, 1/2 of red onion, jalapeño, bell pepper, avocado oil, paprika, chilli powder and nutritional yeast in a bowl. Mix to combine well and evenly coat potatoes. Spread mixture out on a baking sheet and sprinkle with salt and pepper. Place in the oven and bake for 20 minutes. Remove from oven and flip, then cook for an additional 10-20 minutes or until potatoes are crispy and vegetables are soft.
-While the potatoes are in the oven, combine all of the dressing ingredients in a small bowl and mix ingredients. Taste and adjust seasonings as needed. Add water until you reached your desired consistency. Until ready to use, place in the refrigerator.
-After you make the dressing, place the kale in a large bowl and sprinkle with lemon juice. Massage for 30 to 60 seconds, until the lemon juice is incorporated throughout the kale and it’s soft. Place in the refrigerator until ready to use.
-Remove the potatoes from the oven. Take kale out of refrigerator and assemble salad by layering kale, the remaining onion and potatoes. Drizzle with dressing and enjoy!

 

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