Large bowl of kale salad with fall roasted vegetables, tahini dressing and a bowl of pomegranate seeds

Fall Kale Salad with Tahini Dressing

  • Author: Lexi
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: Serves 4-6 1x
  • Category: Salad


You can customize this kale salad with just about any fall vegetables you have in your fridge!



  • 2 cups brussels sprouts, trimmed and quartered
  • 1 small acorn squash, cut in half, remove seeds and slice
  • 3 tbsp olive oil
  • Salt and pepper to taste
  • 1 large bunch kale, chopped and massaged in 1 tbsp olive oil, 1 tsp lemon juice and a pinch of salt
  • 1/3 cup pomegranate seeds
  • 3/4 cup roasted chickpeas
  • 3/4 cup sliced figs (optional)

Tahini dressing:

  • 1/2 cup tahini
  • 1/3 cup water
  • 2 tbsp lemon juice
  • 3/4 tsp salt
  • 1/2 tsp garlic powder


  1. Preheat oven to 350 F.
  2. Prep brussels sprouts and squash, toss in olive oil, salt and pepper. Transfer to baking sheet and roast for 25-30 minutes. Remove from oven and let cool.
  3. Meanwhile, de-stem kale, chop finely and add to large bowl with olive oil, lemon juice and salt. Massage with clean hands for 3-4 minutes.
  4. To make tahini dressing, simply whisk all ingredients together until smooth and creamy.
  5. Toss all salad ingredients in dressing and enjoy!


We note to “massage” the kale, which literally means to massage it with your hands. This helps break down the kale a bit, which makes it much easier to eat. If you don’t mind raw kale, you can skip this step.