I know, I’ve made a lot of kale lately. It’s my vegetable of choice this time of year, especially when the internet (and even my kitchen, a little bit) is full of sugary, buttery foods. With so much indulgence, I feel the need for balance… but tasty balance…

This was going to be a raw kale salad, but I changed my mind at the last minute because I was craving something warm and cozy. I roasted my kale in the oven… a method I especially love because it creates two textures in the salad… hearty wilted kale mixed with some lighter crispy pieces.

Kale leaves go perfectly with a creamy tahini dressing. And because I live with a cheese lover, I made mine with some shaved pecorino (not to worry, I also list a vegan alternative). The leftover dressing is great the next day on toast, sandwiches, another salad, you know the extra-dressing drill.

To make it a meal I added some tempeh. I quickly cooked it in a pan with balsamic, soy and a little bit of honey until it got a nice caramelized char. It adds a bacon-esque flavor, but if you’re a meat eater, some crispy pancetta would go nicely in here instead.

Go to the recipe “winter roasted kale salad”…