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 5 months ago Updated 5 months ago

Missing nutrition data for: Quinoa, Sea Salt, Ground Black Pepper, 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.