Can salad be a comfort food?

I was taking a look at the recipes I’ve created since starting this blog and noticed a concerning theme…beige. Pastas, desserts and beautiful carbs galore! These are my favorite foods under any circumstance, but especially since trying to find comfort at home while quarantining. It wouldn’t hurt to eat something green, though.

The flavors of this kale salad make it feel indulgent, when really it is full of plant-based goodness! What really makes it a fall staple is the dressing. I recently saw a NYT Cooking recipe that called for a cinnamon, cayenne and cumin spice mix, which at first I was skeptical about. Now I know to trust the big dogs, because it is all things smoky, sweet and delicious. I tried to replicate that flavor in this dressing by adding those spices to a creamy tahini base, along with other dressing favorites like shallot and maple syrup. By massaging the dressing into some hearty kale and adding fall produce and mix ins, you have a vegan salad that is both filling, delicious and essentially fall.

Did someone say meal prep? (Nobody said meal prep)

This salad makes four large servings, but you can also meal prep this if you are eating for one! Store the massaged kale in a container in the fridge, along with the roasted sweet potatoes and the dressing in separate containers. Mix together the chickpeas, seeds and cranberries in a cool, dry place to keep crisp. When it’s time to make the salad, assemble all the components! If you’re reading this and thinking, “wow that is an excessive amount of Tupperware…” I hear you. I also have stored the entire mixed salad in the fridge and eaten it as is, and the produce does get a little soggy, but it is just as delicious.

Vegan Fall Salad with Cinnamon Tahini Dressing

Serves: 4
Time: 45 minutes

Ingredients

Cinnamon Tahini Dressing:

1/2 cup of tahini
1/4 cup of olive oil
1 tsp of red wine vinegar
1 tbsp of maple syrup
1 shallot, minced
1/2 tsp of cinnamon
1/4 tsp of cayenne pepper
1/4 tsp of cumin
Dash of nutmeg
Dash of salt

Salad:

2 cups of sweet potatoes, cubed (about 4 small/2 large)
14oz can of chickpeas, drained, rinsed and dried
2 tbsp of olive oil
5 cups of kale (any kind you like)
1/2 cup of pumpkin seeds
1/4 cup of dried cranberries
Radishes, thinly sliced (I used 4)

Instructions

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
While the oven in preheating, combine all the dressing ingredients in either a blender and blend, or into a bowl and whisk until combined. Set aside.
Spread sweet potatoes and chickpeas onto the baking sheet, spreading out as much as possible. Season with 2 tbsp of olive oil, salt and pepper. Roast in the oven for 30-35 minutes, until the chickpeas are crispy and the sweet potatoes are soft.
Wash and massage kale with your hands until it begins to soften and break down. Drizzle 1/4 cup of dressing into the kale and massage until all of the kale is coated.
Time to assemble! Mix the sweet potatoes, chickpeas, pumpkin seeds, dried cranberries and radishes into the kale.
Serve with extra dressing on the side and enjoy!