4 from 1 vote
salad recipe
The Hampton's Salad {Gluten-Free, Dairy-Free, Soy-Free, Vegan}
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 
Free of gluten, dairy, soy, sugar, corn, eggs. Vegan, Paleo.
Course: Entree
Cuisine: American
Keyword: soyfree, vegan, gluten free, dairy free, salad
Servings: 4
Calories: 338 kcal
Author: Amie Valpone
Ingredients
  • 4 large sweet potatoes
  • 2 Tbsp. extra-virgin olive oil divided
  • 1 head flat dinosaur kale finely chopped and ends trimmed
  • Sea salt and freshly ground pepper to taste
  • 1 medium head purple cabbage finely chopped
  • 1 large cucumber diced
  • 1 head fennel finely chopped bulb and stems and fronds removed
  • 1/3 cup tahini well-stirred
  • 1/3 cup room temperature water
  • Juice of 1 large lemon
  • Pinch fresh lemon zest
  • 1-2 large leaves fresh mint finely chopped
Instructions
  1. Preheat the oven to 400 degrees F. Prepare a large baking sheet with parchment paper.
  2. Place the sweet potatoes on the parchment paper and poke them with a fork to create small holes in them. Rub them with 1 Tbsp. of the oil. Transfer the sweet potatoes on the baking sheet into the oven and roast for 60 minutes or until they're tender. Remove from the oven and set aside to cool for 10 minutes,
  3. Meanwhile, place the kale in a large bowl and massage it with your hands and the remainder 1 Tbsp, of oil until the kale leaves are dark brown and tender. Sprinkle with sea salt and pepper and massage again. Then, add the cabbage, cucumber and fennel and scoop out the flesh from the sweet potato and add that to the salad. Discard the skin or eat it separately, if desired.
  4. In a small bowl, whisk the tahini, water, lemon juice, sea salt and pepper to taste. Drizzle over the kale mixture and toss to combine. Serve immediately.
Nutrition Facts
The Hampton's Salad {Gluten-Free, Dairy-Free, Soy-Free, Vegan}
Amount Per Serving
Calories 338 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 2g13%
Sodium 124mg5%
Potassium 1033mg30%
Carbohydrates 39g13%
Fiber 7g29%
Sugar 6g7%
Protein 8g16%
Vitamin A 21835IU437%
Vitamin C 52.4mg64%
Calcium 155mg16%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.