Warm Kale Salad with Creamy Tahini Dressing

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Servings: 4 Prep: 15 min Cook: 15 min Mediterranean Pescetarian Vegan Vegetarian Entree Salad No Leftover Stovetop Vegetarian Added 7 months ago Updated 7 months ago

Missing nutrition data for: Quinoa, Sea Salt, Tahini Paste, Coconut Aminos, Kale, Oranges, Pumpkin Seeds, Dried Cranberries

Warm Kale Salad with Creamy Tahini Dressing

Ingredients

For the quinoa and lentils:

1 cup quinoa ⚠

½ cup split red lentils

3 cups water

sea salt, to taste ⚠

ground black pepper, to taste

For the dressing:

½ cup tahini paste ⚠

4 teaspoons minced garlic

4 tablespoons lemon juice

1 teaspoon coconut aminos ⚠

2 teaspoons pure maple syrup

2 tablespoons apple cider vinegar

6 tablespoons water

For the salad:

1 bunch kale ⚠

2 oranges ⚠

2 carrots

6 tablespoons pumpkin seeds ⚠

½ cup dried cranberries ⚠

Instructions

1. For the quinoa and lentils: Place the lentils and quinoa into a saucepan with the water and a large pinch of salt and pepper.

2. Bring to a boil, then turn down the heat and reduce to a simmer. Cover the pan with a lid and let the quinoa and lentils simmer gently for 15 minutes.

3. For the dressing: Whisk tahini, garlic, lemon juice, soy sauce, maple syrup, apple cider vinegar, and water in a small bow. Set aside.

4. For the salad: Rinse the kale leaves and remove, and discard the stems. Chop the kale, remove the skin from the oranges and chop, and grate the carrots.

5. Place into a large bowl and top with pumpkin seeds and dried cranberries.

6. Once the quinoa and lentils have cooked, drain any excess water with a sieve and pour the quinoa and lentils into the large bowl with kale.

7. Pour the dressing over and mix all ingredients to combine.

Per serving incomplete

116

Cal

22g

Carbs

Fat

Protein

Carbs 74%

Fat 5%

Protein 21%