I know, I’ve used a lot of kale lately. It’s my vegetable of choice this time of year, especially when the internet (and even my kitchen, a little bit) is full of sugary, buttery foods. With so much indulgence, I feel the need for balance… but tasty balance. Enter: this roasted kale salad.
This was going to be a raw kale salad, but I changed my mind at the last minute and made a roasted kale salad because I was craving something warm and cozy. I made my roasted kale in the oven… a method I especially love because it creates two textures in the salad… hearty wilted kale mixed with some lighter crispy pieces. Roasted kale leaves go perfectly with a creamy tahini dressing. And because I live with a cheese lover, I made my salad with some shaved pecorino (not to worry, I also list a vegan alternative). The leftover dressing is great the next day on toast, sandwiches, another salad, you know the extra-dressing drill. To make this roasted kale salad meal I added some tempeh. I quickly cooked it in a pan with balsamic, soy, and a little bit of honey until it got a nice caramelized char. It adds a bacon-esque flavor, but if you’re a meat eater, some crispy pancetta would go nicely here instead.
