Loaded Kale Salad with Lemon Pepper Tahini Dressing

Loaded Kale Salad with Lemon Pepper Tahini Dressing

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


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
tablespoons lemon juice
2 tablespoons water  
1 tablespoon Oaktown Spice Shop Poivre a la Mode
Pinch sea salt


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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