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Put it in the oven (at the same time as the brussels and broccoli) and bake for 15 minutes, or until the kale is crispy, tossing once halfway through.1 bunch kale While the veggies are roasting, place the salad greens, grapes, and almonds in a large salad bowl.5 ounces salad greens, 1 cup grapes, cup slivered almonds Place all the lemon tahini dressing ingredients in a small bowl and whisk to combine. cup tahini, cup lemon juice, cup cold water, 2 cloves garlic, 1 tablespoon finely minced parsley, teaspoon EACH: salt and pepper When the veggies are cooked and have cooled slightly, add them to the salad bowl and pour the dressing over top