Make Ahead

Roasted Kale and Potato Salad with Tahini Dressing

by:
January 28, 2014
5
2 Ratings
Roasted Kale and Potato Salad with Tahini Dressing
  • Serves 4
Author Notes

There’s something about the way a tahini-lemon dressing complements dark, leafy greens. It brings out their earthiness and gives them character the way simple vinegar and oil just can’t do. And this is easy and filling to boot! Leave out the cheese to make it vegan.
See more at http://threecleversisters.com/2012/03/16/roasted-kale-and-potato-salad-with-tahini-dressing/

Adapted from a recipe in gourmet. —sarabclever

What You'll Need
Ingredients
  • 2 pounds waxy potatoes (like Yukon Gold) cut into 3/4 inch pieces
  • 1/3 cup olive oil
  • 2-3 cloves garlic, chopped fine
  • 1/2 cup parmesan, grated (and divided); optional
  • 1/4 cup tahini
  • 2 tablespoons water
  • 3 tablespoons freshly squeezed lemon juice
  • 3/4 pound kale, stems and center ribs discarded and leaves very thinly sliced
Directions
  1. Preheat oven to 450°F with rack in upper third.
  2. Toss potatoes with oil and ½ teaspoon each of salt and pepper in a large 4-sided sheet pan, then spread evenly. Roast, stirring a few times, 25-25 minutes.
  3. Meanwhile, puree the tahini, water, lemon juice, garlic, and ½ teaspoon salt in a blender until smooth, or puree using an immersion blender. (Add a bit of water if sauce is too thick.)
  4. When the potatoes are nearly done, stir in half the parmesan cheese, if using. Roast for 5 more minutes, then spread the chopped kale over, turn off the oven, and close the door and let the salad rest for 5 minutes. The kale will wilt in the residual heat of the oven.
  5. When wilted, stir the kale in to evenly distribute, along with the tahini dressing and remaining parmesan, if using. Salt and pepper to taste, and serve warm.
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  • dharma cook
    dharma cook
  • lingie
    lingie
sarabclever
My love of cooking grew out of my love of eating and travel. Now I'm working full time with a preschooler and toddler, so it's a bit of a juggle to say the least, especially as the "picky phase" emerges (I hope it's a phase, anyway). I've lived an travelled abroad a lot but now am in the Boston area, and cooking is my way to travel these days! My sisters and I are spread out across the US but started a blog together where we post recipes and talk about food. Mostly the kind that satisfies our sweet tooth.

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3 Reviews

dharma C.
dharma C. January 22, 2021
I have made this salad lots of times. It's great with lamb or a steak and just fine on it's own. Any leftover tahini dressing (I also just whisked it in a bowl) can be used on broccoli or other veggies. The combination of golden crispy potatoes, parmesan, kale and tahini to pull it all together, is a perfect hearty winter salad. I've used russets when I didn't have Yukons and it was just fine.
 
dharma C.
dharma C. January 22, 2021
I have made this warm salad lots of times. It's great with lamb or a steak and just fine on it's own. Any leftover tahini dressing (I also just whisked it in a bowl) can be used on broccoli or other veggies. The combination of golden crispy potatoes, parmesan, kale and tahini to pull it all together, is a perfect hearty winter salad. I've used russets when I didn't have Yukons and it was just fine.
 
lingie
lingie August 19, 2019
This was a nice way to eat kale! I didn't use a blender for the dressing - just mixed with a fork. I also added 1/4-1/2 tsp of red pepper to spice things up a bit and it was delicious!