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Kale Brussels Maple Tahini Salad Recipe

Kale Brussels Maple Tahini Salad

5 from 1 vote
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.
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Servings: 10
Ingredients Method Notes

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

Method
 

  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.
Dressing
  1. 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
  1. 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

Easy Healthy Plant-Based Recipes
www.herhealthystyle.com