Purple Kale & Potato Salad {Vegan, Oil-Free, Gluten-Free}
Happy 2019!! I hope everyone enjoyed the holiday season and is ready to take on a new year. No complaints from my part of the world as I got to enjoy time with loved ones, as well as a bit of time here and there to relax. As much as the holidays are a fun time, it is always nice to get back to my usual routine once they have passed.
Of course that usual routine involves lots of yummy foods like this delicious salad. Though I’m not always one to make crazy resolutions this time of year, it is never a bad idea to start out the year eating plenty of whole foods and lots of leafy greens. A few weeks ago at the farmers market I got a whole array of stunning leafy veggies to put in all of my meals for the week. They were so pretty I couldn’t help but take some photos.
The purple kale was especially lovely, so I wanted to keep it raw to retain that vibrant purple color. It holds up well to hearty ingredients, so the potatoes from the market were the perfect starch to roast up and add to make sure it was a filling meal. I’m always a sucker for a good tahini dressing, too. 😉
Purple Kale & Potato Salad
- 2 pounds small red potatoes, cut into bite-sized chunks
- 1 pound Brussels sprouts, trimmed & halved or quartered if they are especially large
- 1/4 large red onion, peeled & chopped
- 2 cups cooked chickpeas
- 2 small bunches purple kale, trimmed & roughly chopped
- 4 cups arugula (rocket), roughly chopped
- 1/2 cup raw sunflower seeds
- 3 tablespoons tahini
- 4 cloves fresh garlic, peeled
- 1 lemon, juice & zest
- 1 tablespoon white miso
Heat your oven to 375 degrees Fahrenheit. Place your potatoes in a baking dish with a thin layer of water at the bottom and cover. Your Brussels and onion will go on another pan to be cooked at the same time. Cook each dish for about 30 minutes, stirring at least once halfway. Test for doneness and leave either of the vegetables in the oven until cooked through. You want the potatoes cooked but not falling apart. Once done, take both out of the oven to cool.
Meanwhile, prep your kale and arugula. Place all of the kale and a handful of the arugula in a large bowl with the chickpeas. The remainder of the arugula will go into the dressing.
Add the remaining arugula and the rest of the ingredients to a food processor. Pulse together until combined. Taste and adjust to your liking.
Mix the cooked vegetables in with the kale and chickpeas, then stir together with your dressing for a wonderful salad! This one hits all the marks for me, and you can serve it warm or cold!
Anyone working on some goals to start out the new year?
