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Updated: Mar 14


It's no surprise that I am a salad fan. I love the way my body feels when I eat a ton a vegetables, and one of the things that makes it easier for me to get them inconsistently is having salads that keep well in the fridge. This is one of those salads. Even after putting the zippy tahini dressing on, it keeps well for up to 3 days. The one ingredient that doesnt hold as well is the apples, so if you plan to make a big batch and eat over a few days that might be something to cut up fresh.

Cabbage and kale are great ingredients for a salad because they are both nutrient-dense leafy greens. They are high in vitamins and minerals, such as vitamin K, vitamin C, vitamin A, and calcium. They also have a crispy texture and slightly bitter taste that contrasts nicely with sweeter salad ingredients - like these apples and sweet potatoes. Additionally, both cabbage and kale have a long shelf life, making them great options for preparing salads ahead of time.

Apples and sweet potatoes are often used in salads because they add a combination of sweet and savory flavors, as well as texture and color. The sweetness of the apples and sweet potatoes can balance out the bitterness of greens, while their texture adds a nice crunch. Additionally, they are both nutritious and can add a variety of vitamins and minerals to the salad.

Tahini, which is made from ground sesame seeds, is a great ingredient in salad dressings because it adds a rich, nutty flavor and creamy texture. It also provides healthy fats and protein. Additionally, tahini can act as an emulsifier, helping to blend the dressing ingredients together and make the dressing more stable.



2 large sweet potatoes, cubed into 1-inch pieces

2 tbsp olive oil

garlic powder, smoked paprika, salt, and pepper

1/2 head of medium red cabbage, thinly shredded

1 bunch kale, destemmed and thinly shredded

2 fuji apples, thinly sliced into bite-size pieces

1 1/2 cups dry toasted/roasted pecans, roughly chopped


1/2 cup olive oil

1/3 cup apple cider vinegar

1/4 cup tahini

1/4 cup coconut aminos

1 tsp garlic powder

1 pinch crushed red pepper

salt and pepper


Preheat oven to 425f. Add the sweet potatoes to a baking sheet, add the oil, garlic, smoked paprika, salt and pepper. Toss well. Roast for 18-20 minutes, tossing halfway through.

Make the dressing by combining all the olive oil, apple cider vinegar, tahini, coconut aminos, garlic powder, crushed red pepper, salt, and pepper in a blender. Blend until smooth.

Add the cabbage, kale, apples, sweet potatoes, and pecans in a bowl with the dressing and toss well.

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