Always vegan and refined sugar-free, mostly gluten-free and oil-free

  • Katie

Roasted Vegetable Kale Salad

Here's the perfect superfood salad to get you back on track to achieving all your health and wellness goals. This salad is super easy to make, and the perfect salad to meal prep. This salad is also a great choice if you are on a budget, because it is very inexpensive to make. The dressing is also dairy free, and oil free!

Happy Hump Day! I got the perfect salad for all my kale lovers out there! I paired this veggie loaded salad with a creamy lemon tahini dressing to create a light yet filling salad to get you back to feeling your best.

If you are on the other end of the kale spectrum and usually hate it, this recipe is also for you! There are so many more delicious ways to enjoy kale that don't involve blending it up in your smoothies. For me there's a couple things that need to be done to kale to enjoy it to its full potential. First make sure that you are washing it very thoroughly, the curly leaves make this a little tedious, so I recommend letting it sit in water and vegetable cleaning solution for about 15 minutes. Next you need to destem kale. I know some people say that the stems are good for you and what not, but let's be real they're bitter and chewy, ew. Next you gotta massage that kale real good. This helps the kale not be so stiff and hard to chew, it also helps the dressing stay on better. You can either massage with a little water, or a little olive/avocado oil, it's up to you! Lastly cut the kale up into little pieces, I find it much more enjoyable when the pieces are smaller and easier to chew. I know this sounds like a lot, but I promise it will be worth it! These are some of the things I have learned over the years of enjoying kale, if you know any more tips I would love for you to comment below and let me know!

I created this salad for a lighter lunch throughout the week, but it can easily be bulked up with some beans, or tempeh for some plant based protein. I added some GoRaw salad topping seeds on top of my salad for a little crunch and protein. Another reason that I love this salad is that you can eat so much of it, because it is so low in calories. I have always been a volume eater, and rather than depriving myself of filling my stomach up with food like I crave to do, I switched my focus to finding low calories dense foods to fill me up and leave me feeling fully satisfied. If you are like me I strongly advise this "weight loss hack", because it is a super healthy mindset. Yes, I still enjoy peanut butter, and chocolate, but when I fill up on fruits and vegetables I enjoy a healthy amount of those calorie dense foods without overdoing it like I would have in the past.

Who is ready to hear just how affordable this salad is? Let's break it down. I used 1 bunch of kale = $1.50 tops, 1 head of cauliflower = $2, 3 Carrots = $0.25, 1/2 red onion = $ 0.4, tahini and dressing ingredients(these you obviously will use for other recipes and such so I am calculating how much you use for this recipe) = $0.5, and that gives us a GRAND TOTAL: $4.65 for 4 servings which gives us $1.16 per serving!! Tell that to someone next time they tell you eating plant based is expensive, you can make meals for the entire family fo a dollar a person! Now obviously if you are purchasing organic ingredients, and depending on the store the prices may vary.

Ready for the recipe?


Total Time: 30 Minutes

Serves: 4


- 1 Bunch Kale

- 1 Head Cauliflower

- 3 Large Carrots

- 1/2 Red Onion

- 1/4 Cup Tahini

- Juice of 1 Lemon

- 1 Teaspoon Garlic Powder

- 1/2 Teaspoon Paprika

- Water for Consistency

- Optional: GoRaw salad topper of choice


  1. Begin by preheating your oven to 400.

  2. Chop your cauliflower, carrots, and onion and place on a baking sheet. You can add extra garlic powder, paprika, and pepper before baking. Place in the oven and bake for 25 minutes

  3. Prepare your kale, and chop into bite size pieces and place in a large bowl. In a small bowl combine tahini and lemon juice. The mixture will become thick, at this point slowly add water and mix until you reach your desired consistency. Add the garlic and paprika and mix.

  4. Once vegetables are cooked through remove from the oven and throw into the bowl with the kale and cover with dressing, toss. Once all ingredients are coated with the dressing, add your salad topper and serve, enjoy!