Kale Brussels Maple Tahini Salad

This Kale Brussels Maple Tahini Salad is my recreation of a healthier version of Chicago’s famous Blue Door Farm Stand Brussel & Kale Salad. I’m happy to say it tastes delicious and is loaded with flavor. It’s a crowd pleasing recipe and a great go-to for a large party salad. With this said, it’s also a salad that holds up well, so it’s a great one to make for meals for a few days.

How To Make Kale Brussels Maple Tahini Salad

Serves 4 as a large meal (with leftovers) or 10 for a party salad.

Ingredients

DRESSING

This makes enough dressing for a large party salad. You may have a little leftover depending on how dressed you want your salad. Although the salad can be prepared ahead of time, this dressing is best made right before tossing it with the salad. If it sits in the fridge after it is made, it gets very thick and is not dressing-like. Once it thickens, you need to get it back to room temperature, add it back into a food processor (ideal choice) or a high speed blender with more lemon juice and/or olive oil to get it to thin out and be mixable again. It’s more work making it earlier. When solid though, it makes a good dip.

• 1 cup tahini
• 1/3 cup water to start, more may be needed depending on how thick the tahini is
• 1/3 cup maple syrup
• 2 TBSP olive oil
• 4 garlic cloves
• juice from 2-4 lemons, I generally use 4
• 1/4 – 1/2 tsp salt, more to taste – lots of lemon cuts down on need for extra salt too

Instructions: Add it all to your food processor (ideal choice) or high speed blender and let it run for a good while to get it thin and creamy. Taste it. Add in another lemon for more tanginess, more maple syrup for sweetness, or sea salt for a saltier flavor. Generally, the only thing I add to it (if anything) is another lemon or two as the taste and amount of juice you get from one lemon varies. If you are tasting this right now, I’m guessing your taste buds are happy. Isn’t it just so good!! The flavor pairs really well with the kale.

SALAD

• 10 cups chopped kale (stems removed)
• 5 cups chopped brussel sprouts
• 3 cups chopped red cabbage
• 3/4-1 cup dried cranberries
• 1/2-1 cup of finely chopped toasted almonds
• grated parmesan of choice (optional)

Tip: Whole sliced brussel sprouts taste so much better than the bags of pre-chopped brussels. Buy the bag of chopped kale and cabbage if you wish (I do too), but it’s worth the extra effort to slice and chop the brussel sprouts.

Instructions For Kale Brussels Maple Tahini Salad

The salad mixture can be prepped and mixed ahead of time. Just make your dressing and toasted almonds right before serving. With this said, once it’s all mixed together, it does keep well for leftovers as the salad mix is extra hardy.

1. Add the kale to your largest mixing bowl. Remove any large stems first and then lightly break down the kale by squeezing bunches of it lightly with your hands. Breaking down the kale makes it a bit more appetizing for most and is easier to digest.
2. Add in the chopped brussel sprouts, cabbage, and dried cranberries. Toss together well. If it’s hard to mix it all in one bowl, put 1/2 the salad in a second mixing bowl.
3. Drizzle in your dressing. Mix it really well with tongs or even your hands until everything is well coated.
4. Mix in or top with the toasted almonds.

HOW TO MAKE TOASTED ALMONDS

Preheat the oven to 350. Add the whole almonds to a parchment lined baking sheet and bake for 5-8 minutes until slightly golden and you can smell them. Watch them closely as they burn quickly. Once they are out of the oven, carefully remove them from the hot pan so they cool slightly before chopping them.

That dressing can make anything taste good. Xx Riane

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Kale Brussels Maple Tahini Salad

This Kale Brussels Maple Tahini Salad is a healthier version of Chicago's Blue Door Farm Stand's famous salad. It's a crowd pleaser and a great one to make for parties.

5 from 1 vote

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Servings 10

Ingredients

  

• 10 cups chopped kale stems removed
• 5 cups chopped brussel sprouts
• 3 cups chopped red cabbage
• 3/4-1 cup dried cranberries
• 1/2-1 cup of finely chopped toasted almonds
• grated parmesan of choice optional

Dressing

• 1 cup tahini
• 1/3 cup + 1 TBSP water
• 1/3 cup maple syrup
• 2 TBSP olive oil
• 4 garlic cloves
• 2-4 lemons juiced start with 2, add 1-2 more to taste
• 1/4 tsp sea salt more to taste

Instructions

 

• Add the kale to your largest mixing bowl. Remove any large stems first and then lightly break down the kale by squeezing bunches of it lightly with your hands. Breaking down the kale makes it a bit more appetizing for most and is easier to digest.
• Add in the chopped brussel sprouts, cabbage, and dried cranberries. Toss together well. If it’s hard to mix it all in one bowl, put 1/2 the salad in a second mixing bowl.
• Drizzle in your dressing. Mix it really well with tongs or even your hands until everything is well coated.
• Mix in or top with the toasted almonds.

Dressing

• Add it all to your food processor (ideal choice) or high speed blender and let it run for a good while to get it thin and creamy.

Toasted Almonds

• Add whole almonds to a parchment lined baking sheet and bake at 350 degrees for 5-8 minutes until the almonds are slightly golden and you can smell them. Watch them closely as they burn quickly. Let them cook slighltly before chopping them.

Notes

Gluten-Free | Dairy-Free | Plant-Based | Vegan | Medical Medium Compliant Friendly Recipe

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