Roasted Potato Kale Salad

Fingerling Potatoes



Kosher Salt Black Pepper

Olive Oil


Sesame Seeds


Red Onions


Preheat the oven to 400 degrees F. On a sheet pan, toss the potatoes with olive oil, salt and pepper. Arrange them cut side down in a single layer.

Roast the potatoes until they are golden and crisp at the edges and the skin is wrinkled, about 40-45 minutes.

Combine the roasted potatoes, kale, onions, chives, parsley and sesame seeds in a large bowl.

To make the vinaigrette, whisk the the tahini, lemon juice, olive oil, salt and pepper in a small bowl.

Drizzle the dressing into the salad. Toss to combine.

Roasted Potato Kale Salad