Perfect Kale Salad from Naturally Sassy

Perfect Kale Salad From Naturally Sassy

A big thanks to Saskia from Naturally Sassy for sharing this outstanding Kale Salad! It’s packed with healthy ingredients: creamy cubes of avocado, caramelized sweet potato wedges, pomegranate seeds, maple roasted walnuts, and an amazing tahini-tamari dressing.

Raw crunchy kale hardly seems appetizing, but with a little bit of magic, it really becomes delicious. The key to a good kale salad is a thick, creamy, tantalizing dressing and a massage (not for you, for the kale)! However bizarre massaging your kale may sound, it allows the dressing to ooze into the leaves and wilts the kale, making it soft and easy to eat.

Kale is a nutritional powerhouse and a great source of iron, immune boosting antioxidants, calcium, and fiber. Eat this green superfood and you’re on your way to building strong bones, fighting inflammation, and protecting your body from free radicals and disease.

Recipe

Perfect Kale Salad

This recipe takes no time to make, is really simple and so delicious! It makes the perfect light meal or side.
Course Salad
Servings 2

Ingredients

  • 180 g bag of fresh kale
  • 1/3 cup pomegranate seeds
  • 1 large avocado
  • 2 sweet potatoes
  • 1 teaspoon cinnamon

Maple roasted walnuts

  • 1/2 cup walnuts
  • 1 tablespoon maple syrup
  • 1 tablespoon olive oil

Tahini dressing

  • 2 tablespoon tahini
  • 2 tablespoon olive oil
  • Juice 1/2 a lemon
  • Juice 1/2 large orange
  • 1/2 tablespoon of tamari add to taste
  • 1 tablespoon nutritional yeast optional

Instructions

Tahini dressing

  1. Mix all ingredients for the dressing in a bowl.
  2. Pour the dressing into the bowl with the kale and massage for approx 3 minutes, until the kale softens/wilts.

Maple roasted walnuts

  1. Add the walnuts to a bowl with the pure maple syrup and olive oil, mix well, and add to the tray with the sweet potato wedges for 2-3 minutes before removing.

Salad Assembly

  1. Preheat the oven to 190°C.
  2. Peel the sweet potatoes and chop into small bite-sized cubes. Then line them on a roasting tray, drizzle with olive oil and a teaspoon of cinnamon, and place in the oven for 30 minutes.
  3. Wash the kale and remove any hard stems.
  4. Slice your avocado into cubes and add to the salad with the pomegranate seeds and the roasted sweet potato wedges.
  5. Toss well with dressing, plate, and finish by sprinkling with toasted walnuts. Enjoy!

 

Saskia Gregson-Williams