Updated: Sep 1, 2020
This is my current obsession! It's absolutely delicious, and so filling that there's no way you'll feel like you're eating 'just a salad!' Don't be afraid to have fun with this recipe- have random veggies in your fridge? Throw them in! There are countless variations; i've added roasted beets, zucchini, and even diced sweet potatoes. With a perfect mix of sweet and savory, you can't go wrong with this hearty meal.
1 bag, chopped kale
½ cup red onion, diced
3 large carrots, julienne
½ cup raisins
1 large granny smith (or another firm) apple, chopped
1 large pear, cubed
½ cup baby cucumber, chopped
1 cup grape or cherry tomato, halved
1 cup cauliflower, rough chopped into small pieces
½ cup broccoli, rough chopped into small pieces
1 ½ cup quinoa, prepared and cooled
¼ cup olives, rough chopped
Juice from 1 orange, split into two portions
Juice from 1 lemon, split into two portions
Remove large stems that remain on the kale, and discard.
Put apples and raisins in a bowl, and soak in juice from ½ orange and ½ lemon and let sit while you prepare the rest of the salad.
Add de-stemmed kale to a large bowl, and toss with the remaining orange and lemon juice.
Add all remaining ingredients to the bowl, including the drained apples and raisins. Save the orange and lemon juice and put it aside if you plan to make the Kale Salad Dressing. Toss and enjoy!
This stays fresh in the refrigerator for up to two days.
Kale Salad Dressing
2 tbsp Tahini
1 ½ cup unsweetened apple sauce
1 large clove garlic, minced
Juice from 1 orange
Juice from 1 lemon
1/8 tsp salt, or salt to taste
In a mixing bowl, whisk tahini, applesauce and garlic until smooth. Continue adding juice from orange and lemon until desired consistency. If you like it thinner, add one tablespoon of water at a time until you reach your desired consistency. If you like it thicker, you can add tahini. This keeps in the refrigerator for up to a week. (It would likely last longer, but mine never lasts long enough to find out!)