Loaded Kale Salad with Lemon Pepper Tahini Dressing

March 22, 2022

Salad… but better. If you’re tired of your plain old salad, this is the recipe for you! Poivre a la Mode, our take on lemon pepper, is used not once but twice in this spicy salad recipe. Sweet roasted carrots and chickpeas are tossed with Poivre a la Mode, mixed with kale, sweet grapes, crisp cucumbers, tangy sauerkraut, and creamy, peppery tahini dressing in this meal-worthy salad that will make you forget that you’re eating a bowl of veggies!

Recipe created by Micah Siva (@noshwithmicah)

Serves 4

Ingredients:

2 medium carrots, chopped into ½ inch pieces
1 can chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon Oaktown Spice Shop Poivre a la Mode 
6 cups (1 bunch) kale chopped 
½ cup cucumber, chopped
1 cup grapes, halved
¼ cup sauerkraut
¼ cup walnuts, toasted
1 avocado, chopped
2 tablespoon hemp seeds

Tahini dressing

¼ cup tahini
1 tablespoon olive oil
2 tablespoons lemon juice
2 tablespoons water  
1 tablespoon Oaktown Spice Shop Poivre a la Mode
Pinch sea salt

Directions:

Preheat the oven to 400°F.

Combine carrots and chickpeas on a baking tray. Drizzle with 1 tablespoon olive oil and sprinkle with 1 teaspoon Oaktown Spice Shop Poivre a la Mode. Roast for 20-25 minutes, or until golden and tender.

In a medium bowl, whisk the tahini, olive oil, lemon juice, water and 1 tablespoon Oaktown Spice Shop Poivre a la Mode until smooth.

Combine kale, carrot mixture, cucumber, grapes, sauerkraut, walnuts, avocado and hemp seeds in a bowl, drizzle with tahini dressing.

Serve and enjoy!

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