Kale, Walnut, Pomegranate Salad

A light salad with loads of fresh flavours that work really well together. The dressing used on this salad requires a few more ingredients than your standard vinaigrette, but it’s totally worth it, and goes great with tons of other salads!

Prep time: ~15 minutes
Serves 4-6
Gluten-free

Ingredients:

  • 1 bunch kale, washed.
  • 1 large carrot, peeled if desired.
  • 1-2 large handfuls pomegranate seeds.
  • 1-2 large handfuls walnuts, crushed.

For the dressing:

  • 2 tbsp olive oil.
  • 2 tsp apple cider vinegar.
  • 1 tsp tahini.
  • 1 clove garlic.
  • pinch of salt.
  • pinch of pepper.
  • 1 tsp maple syrup.

Cooking Instructions:

Remove the kale from the thick stems and slice or tear into approximately bite-sized pieces. Grate (or slice) the carrot into thin strips. Toss all the salad ingredients in a large bowl and mix well.

For the dressing, pulse everything in a food processor or blender until smooth. Taste, and make sure it’s to your liking, adjusting the seasoning if you please.

 

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