The roasted vegetables and wild rice make this warm winter salad a full meal.


  • 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


  1. Pre-heat the oven to 400°F.
  2. 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.
  3. In a small bowl, whisk together the tahini, water, and garlic. Add salt and pepper to taste.
  4. Toss the kale with the vegetables and rice. Drizzle with the dressing and add the nuts on top. Serve immediately.