Kale and Charred Carrot Salad with Maple Tahini Vinaigrette
Makes 2 Entree Servings
Pre-heat oven to 400 degrees
Place carrots on a baking sheet, drizzle with olive oil, sprinkle with a pinch of salt.
Bake carrots 30 minutes, flipping once, until slightly charred on both sides. Remove from oven.
Meanwhile, make the vinaigrette. Add all listed ingredients to a blender and blend at low speed until smooth and creamy.
Add chopped kale to a large mixing bowl.
Drizzle kale with a light drizzle of olive oil and a pinch of sea salt, and rub kale until all of it is coated with a light coating of oil and it has softened.
Add 2 Tbsp. of the vinaigrette to the kale and mix together with tongs. Add more vinaigrette to taste.
Split the dressed kale between two plates or bowls. Top each salad with 3 carrots and half of the dates, hazelnuts and goat cheese crumbles. Serve with lemon wedges.
Use the leftover vinaigrette for all the rest of your salad needs this week!
For the Salad:
4 cups of chopped kale
Light drizzle of olive oil
Pinch of salt
3 dates, pitted + chopped
2 Tbsp. chopped toasted hazelnuts
2 heaping Tbsp. goat cheese crumbles
Lemon wedges (for serving)
For the Vinaigrette:
1/2 c. balsamic vinegar
1/3 c. olive oil
1/4 c. grainy dijon mustard
1/4 c. maple syrup (can sub honey)
Juice of 1 lemon
2 Tbsp. tahini (can sub almond butter or miso paste)
2 cloves garlic
Blender or food processor
Large mixing bowl and tongs
5 minute prep
10 minute active cook time
30 minute inactive cook time
Gluten free, refined sugar free
This is one of my absolute favorite salads to make using my FAVORITE dressing. The sweetness mixed with acidity from the lemon and nuttiness from the tahini is perfection. Be sure to massage the kale well in order to soften it! the photos below show this process a bit more. If you do not have hazelnuts on hand, toasted cashews, pistachios or almonds would work great as well! For a heartier salad, you could mix cooked quinoa in with the kale or top the salad with a runny egg, fried tofu or chicken. Enjoy!