Harvest Kale Caesar Salad!❤️🌱 To all my fellow Canadians, I hope you had a fab Thanksgiving. 🍁🍂
I spent some time off the ‘gram, as my energy was calling to something else. And, I enjoyed the weekend with my family indulging in lots of soup, roasted veg, potatoes, stuffing and so many desserts! I’m still full!
This Harvest Kale Salad has become a bit of a tradition now. Topped with sliced apple, pomegranate, roasted cashews, dates and dried cranberries. The good thing about kale is that it can be dressed hours in advance, and personally I think it gets even better over time.
I’ve copied this autumn-inspired recipe below,👇 and you can find it on the blog. Hope you’re having a wonderful start to the week! #twospoons
For the Kale Caesar Dressing:
1 1/2 lemons, juiced
1/4 cup (60 ml) tahini
2 cloves garlic, finely chopped
pinch sea salt
filtered water, to thin (I used 2-3 tbsp)
For the salad:
1 bunch kale (315g, or approx. 6 large stems)
1/2 cup (75g) raw cashews
2 tbsp (24g) hemp hearts
1 (70g) apple, thinly sliced
1/3 cup pomegranate seeds
2 tbsp dried cranberries
3 dates, pits removed and chopped
sea salt and pepper to taste
1. Make your Kale Caesar Dressing: In a small bowl add lemon juice, tahini, chopped garlic, and sea salt. Whisk to combine. Add splashes of water to thin until desired dressing consistency (I used 2-3 tbsp).
2. Wash kale well. Tear leaves into small bite sized pieces and place in a large mixing bowl. Discard the stems. Pour dressing over kale leaves and toss to combine.
3. Roast cashews in saucepan on medium heat, stirring occasionally until cashews are browned, (approx. 6-8 minutes). Let cashews cool slightly then chop and sprinkle over kale salad. Add hemp hearts and toss to combine.
4. Transfer kale caesar salad into a serving bowl and top with sliced apple, pomegranate seeds, cranberries and chopped dates. Season with salt and pepper and serve.