Fall kale salad with roasted vegetables and halloumi

Name: Fall kale salad with roasted vegetables and halloumi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 1/2 head of kale; 1 chopped sweet potato; 3 chopped carrots; 1 clove of garlic minced; salt to taste; pepper to taste; 2 tablespoons olive oil; 1 block of halloumi; 1/4 cup olive oil; 1/4 cup Tahini; 2 teaspoons of dijon mustard; 2 tablespoons of lemon or lime juice; 2 teaspoons maple syrup; 1/2 teaspoon salt; pepper; 2-3 tablespoons ice water; handful of roasted sunflower seeds; handful of slivered almonds

5 steps

Prep:15minCook:30min

This warm kale salad is perfect for a healthy fall dinner with seasonal roasted vegetables! The versatility of this recipe makes it so easy to incorporate into your weekly meal plans - it is fulfilling enough as a main dish or can be a side dish to add some greens to your meal. It also holds pretty well overnight to use as leftovers for the next day without getting soggy. The halloumi adds a delicious touch, but this dish can be just as tasty without for vegan or dairy-free folk. What else makes this recipe great? You can make multiple variations by swapping out the veggies: butternut squash, zucchini, or broccoli all works! You can also use different seeds and nuts depending on what you have available in your pantry. You can try walnuts, roasted pine nuts, pumpkin seeds... the list goes on. The combination in the description is one of my personal favourites, so be sure to try this one out! This recipe makes 2 servings for a main dish, and 4 as a side. Tahini dressing from https://cookieandkate.com/creamy-tahini-dressing-recipe/ - I swapped out lemon for lime juice as I did not have lemon. Used an apple dijon mustard in the dressing and it was amazing!

Updated at: Thu, 17 Aug 2023 09:50:53 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1374.6 kcal (69%)

Total Fat118 g (169%)

Carbs56.4 g (22%)

Sugars18.9 g (21%)

Protein45.2 g (90%)

Sodium3964.6 mg (198%)

Fiber15.9 g (57%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

0.5 headkale

2 tablespoonsolive oil

1 blockhalloumi

¼ cupolive oil

¼ cuptahini

2 teaspoonsdijon mustard

2 tablespoonslemon juice

or lime

2 teaspoonsmaple syrup

½ teaspoonsalt

pepper

2 tablespoonswater

ice

roasted sunflower seeds

almonds

slivered

Instructions

Step 1

Preheat oven to 425°F. Peel and cube sweet potatoes and carrots into ~1/2 inch pieces. Toss with olive oil, salt, pepper, and minced garlic. Spread evenly on a baking sheet and bake for ~30 minutes.

Peeler

Knife

Baking sheet

Parchment paper

Step 2

While the veggies are roasting, chop up the kale, leaving the large stems out. Add to a large bowl.

Knife

Bowl

Step 3

Make the salad dressing by whisking together olive oil, tahini, mustard, citrus juice, maple syrup, salt, and pepper. Once combined, thin by adding the ice water tablespoons at a time and whisk until desired consistency is achieved. Add more water (by tablespoons) if dressing is still too thick. Taste and add more citrus for extra zing, or more salt/pepper to taste.

Whisk

Step 4

Chop the halloumi into 1/2 inch cubes and fry the halloumi in a non-stick pan on medium heat. Cook without moving the halloumi and wait for the excess liquid to evaporate - this should take a few minutes. Toss around until slightly golden brown or when desired texture is achieved.

Knife