Massaged Kale Salad with Pumpkin Tahini Dressing
All the tastes of fall from apples to pumpkin are in this oil free kale salad bowl!
Servings: 4 Servings
Calories: 300kcal
Ingredients
- 1 bunch curly kale
- 1/2 cup cooked quinoa
- 2 roasted beets , Chopped
- 1 honeycrisp apple , Chopped
- 1 avocado , Sliced
- 1/2 cup toasted pecans
Pumpkin Tahini Dressing
- 1/4 cup canned pumpkin puree
- 2 Tablespoons smooth tahini
- 1 Tablespoon extra virgin olive oil
- 1/4 cup water
- 1 clove garlic , minced
- 1 teaspoon salt
- 1 teaspoon maple syrup
Instructions
- Make dressing by combining pumpkin, tahini, water, olive oil, garlic, salt and maple syrup in blender and blending until smooth.
- Wash and de-stem kale. Place in bowl and use kitchen shears to chop in small pieces. Sprinkle with salt and using your hands, massage salt into the kale.
- Drizzle dressing over kale and once again use hands to massage dressing well into kale. At this point, either proceed to step 4 and eat salad OR preferably cover salad and refrigerate for a few hours (up to 12) to soften kale leaves.
- Sprinkle salad with quinoa, chopped beet, apple, avo slices and pecans.
Notes
- I cooked my quinoa in vegetable broth because I think it adds a nice depth of flavor.
- How to roast beets: wash beets, slice of ends, wrap loosely in foil, roast at 425 degrees until a fork pierces through foil easily. (I check after an hour). After they cool, chop into pieces and toss lightly with salt and raspberry balsamic vinegar. I am sure you could use regular balsamic vinegar.
- Other apple varieties such as Fuji or Gala could be used.
- Toasted pecans: line a baking sheet with parchment paper, place pecan chips on covered baking sheet, toast for 5 - 7 minutes at 350 degrees.
Nutrition
Calories: 300kcal