The roasted vegetables and wild rice make this warm winter salad a full meal.
Ingredients
- 1 bunch kale, washed, checked, and cut
- 1 large zucchini
- 1 large purple onion
- 1 container (approximately 2 cups) grape tomatoes
- 1 cup cooked wild rice (approximately ⅓ cup raw)
- ¼ cup slivered almonds
- Salt
- Olive oil
- ¼ cup tahini
- 3-4 tbsp. water
- 2-3 cloves garlic, crushed
- Black pepper
Directions
- Pre-heat the oven to 400°F.
- Cut the zucchini and purple onion into quarter rounds. Place the zucchini, onion, and tomatoes (keep them whole) in a single layer on a baking sheet. Drizzle with a small amount of oil (1-2 tablespoons) and sprinkle with salt. Roast for 25-30 minutes.
- In a small bowl, whisk together the tahini, water, and garlic. Add salt and pepper to taste.
- Toss the kale with the vegetables and rice. Drizzle with the dressing and add the nuts on top. Serve immediately.

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