Making Thyme for Health · by Sarah Rotavera
Warm Kale Salad with Maple-Dijon Tahini Dressing
NUTRITION · PER SERVING60M COOK
CAL 25%·PRO 28%
CARBS 55G44% OF CAL
14G FIBER23G OTHER19G TOTAL SUGAR
FAT 28G51% OF CAL
4G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful warm salad with roasted vegetables, chickpeas, kale, and a maple-Dijon tahini dressing. Hearty and full of texture.
mainamericansaladbeans🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups 1-inch cubed butternut squash (from a medium-size squash)
- 1 15-ounce can garbanzo beans (drained, rinsed and patted dry with a towel)
- ½ red onion (diced)
- 3 tablespoons neutral flavored oil (I like olive oil; divided)
- 6 ounces Brussels sprouts (thinly sliced)
- 5 ounces kale (stem removed and chopped (about 1 bunch of kale))
- ¼ cup chopped pecans
- ¼ dried cranberries
- 3 tablespoons tahini
- 2 tablespoons lemon juice (from about ½ lemon)
- 1 tablespoon pure maple syrup
- 1 tablespoon extra virgin olive oil
- 2 teaspoons dijon mustard
- salt & pepper (to taste)
At a glance
PER SERVING · TIME 60M
CAL 25%·PRO 28%
CARBS 55G44% OF CAL
14G FIBER23G OTHER19G TOTAL SUGAR
FAT 28G51% OF CAL
4G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 509mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 816mg
- Calcium
- 200mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 509MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.