Meet my newest kale salad lunch love affair! Between my Vegan Kale Cesar Salad, Summer Kale Salad, and Roasted Potato, Mushroom and Lentil Kale Salad, asking me about my favorite leafy salad is like asking to pick a favorite child. I originally published this recipe in 2018 as “Israeli Power Salad” in 2018, inspired by an unforgettable trip to Israel. What I loved most about the food culture there is the foundation of family, sharing, and bringing people together over a good meal!
Ingredients
Kale: I buy pre-chopped kale for ease. Curly kale or lacinato (dino) work great! You can also use chard. Spinach won’t hold up as well in the fridge compared to heartier, sturdier greens. Sweet potatoes: the pop of sweetness and bright orange huge add so much! Chickpeas: For yummy crunch and plant protein to make this a meal-worthy salad. Walnuts: I’m obsessed with toasty walnuts in this recipe. The nuttiness add so much. Tahini: Sesame seed butter adds incredible flavor to this salad. Soom is my favorite brand. The sesame seeds are harvested in Ethiopia, which makes for the highest quality tahini per the Israelis. Lemon: Tons of fresh lemon juice pairs amazingly well with nutty tahini and fragrant za’atar. Za’atar: A savory Mediterranean blend of dried herbs including hyssop, sumac, and sesame seeds. It may have oil and salt, too. I got the most gorgeous za’atar from the Yehuda Market! You can buy this one that uses hyssop; I used this one in this recipe. Cabbage: I love cruciferous veggies for crunch. Purple cabbage and carrot add gorgeous color, so I recommend a coleslaw mmix. No shredding required! You could also use shredded Brussels sprouts. Cucumber: For a fresh, crisp bite. Parsley: I love the flavor parsley adds. It really compliments all the other components and adds that next-level oomph. Curly or flat-leaf work.
How to make (step-by-step)
Tips for the best roasted veggies
Make sure veggies are in a single layer and aren’t touching. If they’re too close together, they’ll steam versus roast. I use an extra large baking sheet, or you can do multiple baking sheets. Don’t be afraid of oil. Oil helps encourage browning! Roast directly on the baking sheet. The direct contact means more flavor. Go high heat. We’re roasting at 400 degrees!
How to store
You can store the salad mixed with the dressing in the fridge for up to 2 days.
I hope you’re as obsessed with this glorious recipe and its inspiration as I am!
This salad is tangy, salty, sweet, crunchy, nutty, and bright. It’s hearty and filling. A meal in a bowl. IT MAKES MY HEART SING! You deserve seventeen bowls. Enjoy it family style with those you love most! I’d be super grateful if you’d take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you’ll crave! This salad is lemon-heavy (I love acid!). If needed, you can addd a squeeze of honey or maple syrup and/or olive oil to the kale.
