Loaded Vegan Kale Salad with Sweet Tahini Dressing

Last Updated on March 17, 2025 by Christin Gillespie

This Loaded Vegan Kale Salad with Sweet Tahini Dressing is the best healthy recipe. A bed of massaged kale gets topped with a collection of roasted & fresh vegetables, nutty quinoa, creamy avocado, a sweet tahini dressing, as well as a sprinkle of hemp seeds. It’s easy-to-make, delicious, & can be classified as a real meal!

With the start of the New Year, I thought it would be fitting to kick it off on a healthy post. Which in turn, resulted in me creating this Loaded Vegan Kale Salad with Sweet Tahini Dressing recipe!

This creation in particular was influenced by Minimalist Baker’s Loaded Kale Salad, but I modified it to my liking & thought it was worthy of sharing!

As the name implies, this salad is LOADED from top to bottom with nourishing ingredients. I may be biased, but it’s truly most mouthwatering kale salad recipe on the web!

Oh & if you’re new to kale, no worries! This is the best vegan kale salad recipe to start with it, as it’s full of flavor, easy to make, & will have you feeling good from the inside out.

You know what they say?! Winner winner, we’ve got a kale dinner!

Why You’ll Love this Loaded Vegan Kale Salad Recipe

• Full of Flavor & Loaded with Nutrition: Just because this salad is loaded with vegetables, doesn’t mean that there is a lack of flavor. In fact, this kale salad is truly craveable!
• Quick & Easy: Ready in just about 30 minutes & super simple to make.
• Great for Meal Prep: This Loaded Vegan Kale Salad with Sweet Tahini Dressing stores well in the fridge, making it the best recipe to meal prep for healthy dinners throughout the week.

Ingredients

• Organic Kale: The base of this salad recipe is kale! 
• Organic White Quinoa: To provide this salad with nutty flavor, along with protein and fiber. You can use any color that you have on hand – white, red, or multi-color.
• Organic Sweet Potato: For this recipe I used organic stokes purple sweet potato, for the pop of color & boost of nutrition. However, any sweet potato works in this recipe. I personally leave the skin on, because it adds extra fiber. Just be sure to scrub them well before slicing. 
• Organic Carrots: Adds the perfect amount of sweetness, brightness, as well as some extra nutrients.
• Organic Avocado: Make sure to use a ripe avocado.
• Organic Cherry Tomatoes: For some extra sweet juiciness. I prefer to use cherry tomatoes, but any type of tomatoes that you have on hand will work!
• Organic Cucumber: English, Persian, or whatever you’ve got, will ddo.
• Organic Micro-greens: It adds extra nutrients & antioxidants. I used a broccoli, tuscan kale, rocket arugula, & garlic chives mix. 
• Organic Sweet Tahini Dressing: This dressing is creamy, citrusy, & super sweet. It complements this salad perfectly. Don’t leave it out!  
• Organic Hemp Seeds: A sprinkle of organic hemp seeds adds some extra plant-based protein & Omega-3’s.  
• Organic Avocado Oil: This is my favorite oil to use while baking, because it can withstand high baking temperatures.

How To Make

1. Quinoa. Prepare quinoa as packaged instructions.
2. Roasted Vegetables. Preheat the oven to 425 degrees F. Add the chopped vegetables to a baking tray lined with parchment paper. Drizzle with avocado oil & seasonings. Toss to combine & bake for 20 – 25 minutes, flipping halfway.
3. Kale. Add the washed and chopped kale to a large mixing bowl along with a squeeze of fresh lemon juice. Using your clean hands, massage for 1 – 2 minutes to soften the kale.
4. Sweet Tahini Dressing. In a mixing bowl, add the dressing ingredients and whisk to combine. Add the spring water a little at a time until a semi-thick, pourable dressing is achieved. Set aside.
5. Serve. Divide greens & quinoa between bowls. Top with the roasted vegetables, cherry tomatoes, cucumber, cubed avocado, micro-greens, a drizzle of the sweet tahini dressing, & a sprinkle of hemp seeds. Enjoy!

Tips for Making this Vegan Kale Salad Recipe Perfectly

• Organic Quinoa: You can use any color that you have on hand – white, red, or multi-color.
• Organic Vegetables: Feel free to customize based on what you have access to. Swap the micro-greens for roasted broccoli florets, incorporate beets, use your favorite type of sweet potato. Truly make this recipe your own!
• Always Massage the Kale. Trust me on this one. Kale leaves can be very tough & chewy if not massaged. So, make sure to massage the kale leaves for at least 2 minutes – you’ll get a nice hand workout in.
• Organic Protein: Wanting to up the protein? Add a can of drained organic chickpeas to the sheet pan, to result in crispy chickpeas. YUM! 

Storing & Reheating

As mentioned above, this Loaded Vegan Kale Salad with Sweet Tahini Dressing is the perfect healthy recipe for leftovers & meal prep!

Fridge Storage. Transfer salad ingredients to separate air-tight glass containers & refrigerate for up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the quinoa & the vegetables to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. Remove from the oven & serve with the fresh greens, as well as the remaining toppings.

More Healthy Vegan Kale Salad Recipes You’ll Love

• Vegan Avocado Kale Caesar Salad with Sweet Potato Fries
• Roasted Sweet Potato & Quinoa Kale Salad with Balsamic Tahini Dressing
• Hearty Vegan Kale Salad with Chipotle Pecan Pesto
• Roasted Fall Vegetable & White Bean Kale Salad with Sweet Tahini Dressing
• Roasted Sweet Potato & Apple Quinoa Kale Salad with Maple Dijon Vinaigrette

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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