Hi everyone! My name is Laura and today I will be guest posting for Rachel (and congrats to Rachel on running the Marine Corps Marathon yesterday!). Like Rachel, I am a certified running coach. I blog over at This Runner’s Recipes and offer training tips, workouts, nutritional advice, and recipes along with sharing my own training and hiking adventures.
While I don’t follow a completely meatless diet, I do make a deliberate point to eat meatless for two-thirds of my day – meaning breakfast and lunch are vegetarian and dinner will include meat. The reason for this way of eating is twofold: overall health and optimal athletic performance combined with a personal belief that sustainable eating matters for our world.
This roasted root and kale salad with tahini dressing is my current favorite meatless lunch of choice. It offers the nutrients that runners need: calcium from the kale, magnesium from the pumpkin seeds, vitamin B-12 and protein from the eggs, complex carbohydrates and potassium from the potatoes, and monounsaturated fats from the tahini.
Beyond the awesome nutritional profile, this salad is ideal for fall and winter months. It features seasonal produce for better nutrition and taste and this salad served warm, which lends a comfort food sensation during the colder months.
The flavors and textures are what distinguish this salad from other kale salads. The paprika adds a smoky yet slightly sweet depth to the vegetables and the tahini dressing lends a tangy, zingy flavor with a hint of creamy texture. You can even skip the eggs (or swap them out for chickpeas) and serve this salad as a side dish.
This recipe serves one as is but can be easily doubled, tripled, or increased even more to serve a crowd.
Roasted Root and Kale Salad with Tahini Dressing
Ingredients
- 2-3 large handfuls of kale (trimmed from the stems and washed)
- 1 red potato
- 1 beet (I used golden)
- 2 teaspoons olive oil, divided
- Salt and black pepper to taste
- 1/2 teaspoon smoked paprika
- 1-2 tablespoons roasted pumpkin seeds
- 1-2 hard boiled eggs
- 1 tablespoon tahini
- Squeeze of lemon juice
- 1 teaspoon apple cider vinegar
- 1-3 teaspoons water
Directions
For the roasted vegetables
Heat the oven to 425 degrees Fahrenheit.
Chop the potato and beet into equal sized cubes. Toss the potato and beet with a teaspoon of olive oil, salt, pepper, and smoked paprika.
Spread on a lined baking sheet and roast for 40 minutes, stirring halfway through for even cooking.
For the salad
Massage the kale with a bit of olive oil and salt.
In a small bowl, whisk together the tahini, lemon juice, apple cider vinegar, and water (beginning 1 teaspoon and adding a bit more at a time until you reach the desired consistency). Season the dressing with salt and pepper.
Toss the kale with the dressing to evenly coat.
Shell the hard boiled eggs and thinly slice.
Top the salad with the eggs, pumpkin seeds, and roasted vegetables. Serve immediately!
If you’re vegan or don’t like eggs, you can add roasted chickpeas as a protein source instead. If you meal prep, you can prepare the components separately in advance and assemble when ready to serve.
–Laura
Loading InLinkz ...Linking up with Confessions of a Mother Runner and A Whisk and Two Wands for Meatless Monday, and Marathons and Motivation for Fitness & Food.
