Massaged kale, shaved Brussels sprouts, bell pepper, chickpeas, walnuts, pepitas, and dried cranberries are tossed in a citrusy tahini dressing.
Course Salad
Cuisine gluten-free, vegan
Prep Time 25 minutesminutes
Total Time 25 minutesminutes
Servings 8people
Calories 312kcal
Author Stephanie McKercher, RDN
Equipment
Knife and cutting board
4-quart or larger mixing bowl
liquid measuring cup
Ingredients
Salad:
5cupsthinly sliced kale(1 pound)
3cupsshaved Brussels sprouts
1medium red bell pepper,diced
¼cupchopped fresh parsley(optional)
1(15-ounce) can chickpeas, drained and rinsed
½cupdried cranberries
½cupshelled pumpkin seeds(also called pepitas)
½cupchopped walnuts
Dressing:
¼cuptahini
½cuporange juice(bottled or fresh-squeezed)
¼cupextra virgin olive oil
¼cupcider vinegar
2teaspoonsmaple syrup(optional)
3clovesgarlic,grated (see note)
1tablespoongrated ginger(see note)
1tablespoonchopped fresh basil,optional
Salt and pepper to taste
Instructions
Prepare the salad:
Add kale to a large mixing bowl and massage it with your hands for 2 minutes, or until tender. Stir in Brussels sprouts and mix until evenly combined.
Add red bell pepper, parsley (if using), chickpeas, cranberries, pumpkin seeds, and walnuts. Toss until evenly mixed.
Prepare the dressing:
Whisk tahini, orange juice, extra virgin olive oil, cider vinegar, maple syrup (if using), garlic, ginger, fresh basil (if using), salt, and pepper in a liquid measuring cup.
Pour the dressing over the salad and toss until evenly coated. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Notes
Substitute 1 ½ teaspoons garlic powder for fresh garlic if desired.
Substitute ¼ teaspoon ground ginger for fresh ginger if desired.