Roasted Broccoli and Kale Salad with Tahini Dressing

Name: Roasted Broccoli and Kale Salad with Tahini Dressing
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 6 oz (170 g) curly or lacinato kale, roughly chopped into 2–3 inch pieces; 1 lb (450 g) broccoli, cut into 2–3 inch florets; 3 tbsp (45 ml) extra-virgin olive oil, for roasting vegetables; ¼ cup (60 g) tahini (sesame seed paste), raw, unsweetened; 1 medium lemon, zest and juice (about 3 tbsp / 45 ml juice); 2 cloves garlic, minced; 4 tbsp (60 ml) water, to thin dressing to pourable consistency; start with 3 tbsp and add more as needed; 2 tbsp (30 ml) extra-virgin olive oil, for dressing; salt, divided between roasted vegetables and dressing; roughly 1 tsp total, adjust to taste; black pepper, divided between roasted vegetables and dressing; roughly 3/4 tsp total, adjust to taste; ½ cup (80 g) pomegranate seeds, fresh or frozen (optional); ¼ cup (35 g) raw pumpkin seeds (pepitas), raw or lightly roasted (optional); ¼ cup (60 g) crumbled feta cheese, crumbled (optional)

From the MyKitchenBank Kitchen

Tender roasted broccoli and crispy massaged kale tossed with a silky tahini dressing brightened by fresh lemon and garlic. This Mediterranean salad is nutty, tangy, and hearty enough to serve as a main course or alongside grilled proteins.

Prep: 15 min
Cook: 25 min
Total: 40 min
Makes: 4 servings (about 2 cups each)

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Ingredients

4 servings

For the roasted vegetables
6 oz (170 g) curly or lacinato kale, roughly chopped into 2–3 inch pieces
1 lb (450 g) broccoli, cut into 2–3 inch florets
3 tbsp (45 ml) extra-virgin olive oil, for roasting vegetables
For the tahini dressing
¼ cup (60 g) tahini (sesame seed paste), raw, unsweetened
1 medium lemon, zest and juice (about 3 tbsp / 45 ml juice)
2 cloves garlic, minced
4 tbsp (60 ml) water, to thin dressing to pourable consistency; start with 3 tbsp and add more as needed
2 tbsp (30 ml) extra-virgin olive oil, for dressing
salt, divided between roasted vegetables and dressing; roughly 1 tsp total, adjust to taste
black pepper, divided between roasted vegetables and dressing; roughly 3/4 tsp total, adjust to taste
Optional toppings
½ cup (80 g) pomegranate seeds, fresh or frozen (optional)
¼ cup (35 g) raw pumpkin seeds (pepitas), raw or lightly roasted (optional)
¼ cup (60 g) crumbled feta cheese, crumbled (optional)

Equipment (6)

Large rimmed sheet pan (18×13 inches / 45×33 cm)
Large serving bowl
Small mixing bowl
Whisk
Chef's knife and cutting board
Measuring cups and spoons

Steps

Before you start

Preheat your oven to 400°F (200°C)
Wash and thoroughly dry the kale and broccoli—dry vegetables roast instead of steam
Have a lemon and garlic cloves ready for the dressing

1
Wash and dry vegetables
- Rinse the kale and broccoli under cool running water, then pat them completely dry with paper towels.
- Moisture on the vegetables will cause them to steam rather than roast, so this step is essential for achieving crispy edges.
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Ready when: Vegetables are clean and completely dry
Tip: Use paper towels rather than a cloth to ensure they're thoroughly dry
2
Chop into bite-sized pieces
- Roughly chop the kale into 2–3 inch pieces (you'll have about 6 cups loosely packed).
- Cut the broccoli into 2–3 inch florets, keeping pieces uniform so everything roasts at the same rate.
- Transfer both to a large sheet pan.
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Ready when: Vegetables are chopped to uniform size and ready on the sheet pan
Tip: Keep broccoli florets roughly the same size so they cook evenly—aim for 2–3 inch pieces
3
Toss with oil and seasonings
- Drizzle the vegetables with 3 tbsp (45 ml) olive oil.
- Sprinkle with about 1 tsp salt and 1/2 tsp black pepper.
- Using your hands or two spoons, toss gently until every piece is evenly coated and glistening.
- Spread the vegetables in a single layer on the pan, making sure they're not crowded or piled on top of each other.
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Ready when: All vegetables are coated evenly with oil and seasoning, spread in a single layer
Tip: If your sheet pan is too small and vegetables are crowded, use two pans instead—overcrowding causes steaming
4
Roast until crispyOven 400°F / 205°C
- Place the sheet pan in a preheated 400°F (200°C) oven.
- Roast for 25–30 minutes, shaking the pan and stirring once about halfway through (around the 12–15 minute mark) to encourage even browning.
- The broccoli is done when its florets are tender-crisp and the edges are browned and begin to char.
- The kale is done when the leaves are dark green and crispy throughout, with some darker, charred bits along the edges.
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Ready when: Broccoli florets are fork-tender with browned, crispy edges; kale is dark green and crispy with charred bits
Tip: Avoid stirring too frequently; let the vegetables sit undisturbed to develop flavor and crispiness through caramelization
5
Whisk tahini dressing
- While the vegetables roast (or immediately after they come out), prepare the dressing.
- In a small mixing bowl, whisk together 1/4 cup (60 g) tahini, the juice from 1 medium lemon (about 3 tbsp / 45 ml), 1 tbsp lemon zest, 2 cloves minced garlic, and 2 tbsp (30 ml) olive oil.
- Whisk continuously until smooth and well combined, about 1–2 minutes.
- Add 3 tbsp (45 ml) water and whisk to combine.
- If the dressing is still too thick to drizzle off a spoon, add up to 1 more tbsp (15 ml) water and whisk until the consistency is creamy and pourable, like ranch dressing.
- Season with about 1/2 tsp salt and 1/4 tsp black pepper, taste, and adjust seasonings as needed.
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Ready when: Dressing is smooth, creamy, and flows off a spoon but is not runny
Tip: Add water gradually, 1 tablespoon at a time, whisking between additions to avoid over-thinning the dressing
6
Cool vegetables briefly
- Remove the sheet pan from the oven and let the roasted vegetables cool for 2–3 minutes.
- This slight cooling allows the dressing to coat the vegetables better and prevents the salad from being uncomfortably hot when served.
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Ready when: Vegetables are still warm but cool enough to handle comfortably
7
Assemble salad and serve
- Transfer the roasted vegetables to a large serving bowl or platter.
- Drizzle the tahini dressing over the vegetables and gently toss to coat everything evenly.
- If using optional toppings, scatter pomegranate seeds, pumpkin seeds, and/or crumbled feta cheese over the top.
- Serve immediately at room temperature, or chill until ready to serve.
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Ready when: Salad is evenly coated with dressing and toppings are distributed
Tip: If you plan to serve the salad later, store the dressing in a separate container and toss just before serving to prevent the vegetables from becoming soggy

Good to know

Tips

Pat the vegetables completely dry before roasting—moisture will prevent them from becoming crispy and caramelizing properly
Don't crowd the sheet pan; spread vegetables in a single layer so they roast rather than steam. If your pan is small, use two pans or roast in batches
The tahini dressing will thicken slightly as it cools; if it becomes too thick, whisk in a bit more water 1 teaspoon at a time until you reach the desired consistency
For a complete protein-rich meal, top the salad with cooked chickpeas, grilled chicken breast, hard-boiled eggs, or crumbled grilled tofu

Make ahead

The tahini dressing can be made up to 2 days ahead and stored in an airtight container in the refrigerator. The roasted vegetables can be prepared up to 8 hours in advance and served at room temperature. Assemble the salad shortly before serving for the best texture and flavor.

Storage & reheating

Refrigerator: Store any leftovers in an airtight container for up to 3 days. The dressing will soften the vegetables slightly as they sit, but the salad remains delicious. Room temperature: Serve immediately or within 2 hours for the crispiest vegetables. Freezer: Not recommended—freezing will make the vegetables mushy and cause the dressing to separate.

Substitutions

tahini (sesame seed paste) → sunflower seed butter or almond butter. Use 1/3 cup instead of 1/4 cup and thin with slightly more water; the dressing will be slightly less earthy but still delicious
lemon → lime juice. Use the same amount of lime juice as lemon juice for a tangier, more tropical flavor profile
curly or lacinato kale → arugula, spinach, or mustard greens. These are more delicate; if using spinach, reduce roasting time to 15–20 minutes and handle gently when tossing
broccoli → cauliflower, Brussels sprouts, or green beans. These roast similarly; cooking times may vary by 2–5 minutes depending on size