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Winter Kumara & Kale Salad With Tahini Dressing

Salad season doesn’t usually coincide with winter, but believe it or not, winter vegetables can make great salad vegetables.


This kumara & kale salad is super low maintenance. You can prep it in advance, eat it cold or warm, and it can be breakfast, lunch or dinner—there are no rules here!


It also contains the following hormone-loving superstar ingredients:


Kale: The king of greens, kale is both a leafy green and a cruciferous vegetable. It’s packed with key nutrients and contains a special phytonutrient called diindolylmethane (DIM) that supports oestrogen metabolism.


Kumara: Our beloved kiwi sweet potato is a great source of ‘gentle’ carbs, fibre, and vitamins A, C and B vitamins. It’s also freaking delicious.


Sunflower seeds: Sunflower seeds in particular are rich in selenium which support liver function and hormone detoxification, which is particularly important to clear excess oestrogen in this phase.


Tahini: Sesame seeds are rich in zinc which nourishes the ovaries and supports healthy ovulation for a good supply of progesterone.


Olive oil: Olive oil is rich in antioxidants and monounsaturated (good) fats and is also anti-inflammatory - making it our favourite oil for hormone health.


For the Salad:

  • 2 medium kumara
  • Small red onion
  • 1-2 TBSP olive oil
  • Pinch chilli flakes
  • Large bunch kale, stems removed
  • ¼ c sunflower seeds


Tahini Dressing:

  • 2 TBSP tahini
  • Juice of 1 lemon
  • 2 TBSP olive oil
  • 1 tsp honey
  • Generous pinch of good quality salt


Optional Hormone-Loving Additions:

  • Boiled eggs
  • Salmon
  • Avocado
  • Cooked quinoa



  1. Preheat the oven to 180°C. Chop kumara into 1cm cubes and dice red onion, drizzle with olive oil, salt & pepper. Toss to coat and roast for 30-45 minutes.
  2. Chop kale and place in a large salad bowl, drizzle with olive oil and massage to soften. Toast sunflower seeds in a fry pan for 3-4 minutes or until browned, stirring frequently.
  3. To make the dressing, place all ingredients into a jar and shake well.
  4. Top kale with cooked sweet potato, red onion and sunflower seeds, drizzle with tahini dressing and toss to coat.
  5. Top with any optional hormone-loving additions such as a quality source of protein or gluten-free wholegrains.


Enjoy! This salad can be prepared in advance and keeps well in the fridge. You can also make it more of a ‘warm salad’ by gently sautéing the kale before dressing.


We love to see your delicious creations, share them with us by tagging in @evewellnessco_


Happy cooking,

Eve x


Disclaimer: This blog post is for educational purposes only. It is not designed to diagnose, treat or cure. We are all unique. For your individual health concerns it is important to discuss these with a relevant health professional.