# Ingredients:
→ Salad Base
01 - 1 large bunch kale, stems removed, leaves torn
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
→ Roasted Vegetables
04 - 1 medium sweet potato, peeled and cubed
05 - 1 red bell pepper, sliced
06 - 1 medium zucchini, sliced
07 - 1 small red onion, sliced
08 - 1 tablespoon olive oil
→ Fresh Additions
09 - 1/2 cup cherry tomatoes, halved
10 - 1/4 cup roasted almonds, roughly chopped
11 - 2 tablespoons pumpkin seeds
12 - 2 tablespoons sunflower seeds
→ Tahini Dressing
13 - 1/4 cup tahini
14 - 2 tablespoons fresh lemon juice
15 - 1 tablespoon maple syrup
16 - 1 clove garlic, minced
17 - 3 to 4 tablespoons water
18 - 1/2 teaspoon salt
19 - Freshly ground black pepper to taste
# Instructions:
01 - Set oven to 400°F and allow to fully preheat.
02 - In a large bowl, combine sweet potato, red bell pepper, zucchini, and red onion. Drizzle with 1 tablespoon olive oil and season with salt. Toss to coat evenly and spread in a single layer on a baking sheet.
03 - Place baking sheet in preheated oven and roast for 20 to 25 minutes, stirring halfway through cooking, until vegetables are tender and golden brown.
04 - While vegetables roast, place torn kale in a large salad bowl. Drizzle with 1 tablespoon olive oil and 1/2 teaspoon salt. Using your hands, massage the leaves vigorously for 2 to 3 minutes until softened and bright green in appearance.
05 - In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, salt, and black pepper. Gradually add water while whisking until dressing reaches smooth, pourable consistency.
06 - Add roasted vegetables, cherry tomatoes, almonds, pumpkin seeds, and sunflower seeds to the massaged kale.
07 - Drizzle tahini dressing over salad and toss thoroughly until all components are evenly coated. Serve immediately.
