Ingredients
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- 2 Tbsp. honey
- 2 Tbsp. olive oil
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. orange juice
- 1/4 cup tahini
- 1 garlic clove, minced
- 1 Tbsp. minced shallot or onion
- 1/2 tsp. ground cumin
- 1/2 tsp. salt
- 8 cups chopped, packed kale leaves
- 2 medium tomatoes, chopped
- 2 medium cooked sweet potatoes, peeled and chopped
- 1 bell pepper, sliced
- 1 cup fresh blueberries
- 1/2 cup sliced red onion*
- 2 cups cooked cubed beets**
- 1 cup chopped pecans
Instructions
- In a medium bowl whisk together honey, olive oil, vinegar, orange juice, tahini, garlic, shallot, cumin, and salt to make the dressing. Set aside.
- To a large bowl, add the kale. On top of that, add the tomato, sweet potato, bell pepper, blueberries, red onion, and beets.
- Top with chopped nuts.
- Drizzle with desired amount of honey tahini dressing, serve immediately.
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Notes
*For similar vibrant color but more crunch, use a cup of sliced radishes instead or in addition to the red onion.
**I’ve used an 8.8 ounce package of cooked beets from the produce department, and I have also used a 15 ounce can of sliced beets, drained and patted dry.