Goldenberry Kale Salad with Tahini Dressing

14 35 171
Ingredients Minutes Calories
Prep Cook Servings
15 min 20 min 4
Goldenberry Kale Salad with Tahini Dressing
Health Highlights


1 eggplant Eggplant (diced )
1 tsp Olive Oil, Extra Virgin
125 gm Quinoa, cooked (or brown rice or buckwheat )
100 gm Kale (ribs removed and cut into ribbons )
50 gm Golden berries (dried )
2 tbsp Tahini
1/2 whole lemon(s) Lemon juice
1 tbsp Red wine vinegar
2 tbsp Water
1 tsp minced Ginger root
1/4 tsp Paprika, smoked
1 tsp Salt
1 tsp Black pepper
1 tbsp Chives (chopped, or Snorrel leaves)


Heat the oven to 350°F. Take half of the oil and toss with the aubergine pieces in a shallow wide bowl. Lay on a baking tray and roast until lightly golden – about 18-20 minutes.

In the same bowl massage the kale ribbons with the remaining oil until softened. It will shrink in volume a bit. Add this to a serving bowl along with the quinoa and dried berries of choice.

In a jug or small steep-sided bowl, use a small whisk or fork to mix the tahini, lemon juice, red wine vinegar, gradually adding the hot water to thin. Stir in the ginger, smoked paprika, salt and pepper. If it doesn’t seem loose enough for a pourable dressing, slake with a little more lemon juice and water.

When the aubergines are done, stir them into the salad, pour over the dressing and toss well with your hands or two large forks. Sprinkle over fresh sorrel leaves and snipped chives, if using. Serve.

Nutrition Facts

Per Portion

Calories 171
Calories from fat 55
Calories from saturated fat 7.9
Total Fat 6.2 g
Saturated Fat 0.9 g
Trans Fat 0 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 2.4 g
Cholesterol 0
Sodium 617 mg
Potassium 653 mg
Total Carbohydrate 27.7 g
Dietary Fiber 7.8 g
Sugars 7.6 g
Protein 5.2 g

Dietary servings

Per Portion

Fruit 0.2
Grain 0.5
Meat Alternative 0.2
Vegetables 3.5

Energy sources


Meal Type(s)