Moroccan Lamb and Kale Salad with Lemon-Tahini Vinaigrette
Prep time: 
Cook time: 
Total time: 
Serves: 6 Servings
  • Moroccan Lamb and Kale Salad
  • 1½ lbs ground lamb
  • 2 cloves garlic, finely chopped
  • 2 tsp Moroccan spice blend
  • salt and freshly ground black pepper, to taste
  • 1 large bunch baby carrots, halved lengthwise
  • 1 bunch lacinato kale, shredded
  • Lemon-Tahini Vinaigrette, divided
  • 1 head frisee lettuce, coarsely chopped
  • ½ cup fresh parsley leaves
  • ½ cup pomegranate seeds
  • ⅓ cup pine nuts, toasted
  • Lemon-Tahini Vinaigrette
  • ¼ cup fresh mint, finely chopped
  • 3 Tbsp olive oil
  • 3 Tbsp lemon juice
  • 2 Tbsp tahini
  • 2 Tbsp water
  • 1 small shallot, minced
  • salt and freshly ground black pepper, to taste
  1. Moroccan Lamb and Kale Salad
  2. Preheat oven to 425 deg F
  3. In a large ovenproof heavy-bottomed skillet, saute lamb over medium-high heat until crumbly and no pink remains (~ 10 minutes)
  4. Stir in garlic and Moroccan spice blend; cook until browned and fragrant (~ 2 minutes)
  5. Toss carrots in hot drippings in skillet, and saute for 1 minute. Transfer skillet to oven
  6. Bake, stiffing carrots once, until golden and tender (~ 15-18 minutes)
  7. In a large bowl, massage kale and ¼ cup lemon-tahini vinaigrette until well coated. Toss in frisee and parsley
  8. Divide salad among 4 serving dishes
  9. Top with lamb mix, carrots, pomegranate seeds, and pine nuts
  10. Serve warm with remaining lemon-tahini vinaigrette
  11. Lemon-Tahini Vinaigrette
  12. In a glass jar with a tight-fitting lid, add all of the ingredients and shake vigorously until well combined
  13. Season with salt and pepper
  14. Let stand for twenty to thirty minutes before serving to allow the flavors to meld
Nutrition Information
Serving size: ⅙ Total Recipe Calories: 340 Fat: 24 g Carbohydrates: 11 g Sugar: 4 g Fiber: 4 g Protein: 22 g
Recipe by Veggies By Candlelight at