Roasted Fingerling Potato Kale Salad
With lemon tahini dressing, sesame seeds and fresh herbs, this kale fingerling potato salad has way more greens than the traditional potato salad.
Servings: 4
Ingredients
- For salad
- 1 pound fingerling potatoes halved lengthwise
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 bunch lacinato kale ribs removed, leaves chopped
- 1/3 cup finely diced red onions
- 1 tablespoon minced chives
- 1 tablespoon chopped parsley
- 1 tablespoon sesame seeds
- For dressing
- 2 tablespoons tahini
- Juice of 1 lemon
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees F.
- On a sheet pan, toss the potatoes with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Arrange them in a single later, cut side down.
- Roast the potatoes until they are golden brown and the skin has wrinkled, about 40-45 minutes.
- Combine the potatoes, kale, onions, chives, parsley and sesame seeds in a large bowl.
- For the dressing, whisk together the tahini, lemon juice, olive oil, salt and pepper in a small bowl.
- Drizzle the dressing into the salad, tossing to combine.
Notes
You can use either lacinato kale or curly green kale for the salad.
Store leftovers in an airtight container in the fridge up to 3 days. Keep the dressing in a separate jar. The potatoes will lose their crisp edges. Try to not toss the entire salad in the dressing if you are planning to save some of it.
Nutrition
Calories: 328kcal | Carbohydrates: 28g | Protein: 6g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Sodium: 919mg | Potassium: 809mg | Fiber: 7g | Sugar: 2g | Vitamin A: 6874IU | Vitamin C: 95mg | Calcium: 227mg | Iron: 3mg