Serves 3-4
This is my go-to Kale salad that I’ve been making for years. I change it up a little bit from time to time but the bones of it stay the same. In this version, I added a couple of my favorite fall veggies - Delicata squash and Jerusalem Artichokes (or sunchokes). They’re both rich and bring a slightly sweet flavor to the salad and are loaded with tons of health benefits. My favorite way to cook them both is by roasting, which brings out the sweetness as well as the savory flavor. This salad is a meal in itself and so easy to throw together but feel free to add more or less of any ingredients that you want – that’s the beauty of this salad, it’s totally customizable and impossible to mess up. And the best part is it doesn’t get soggy so the leftovers are even better!
Ingredients:
· 1 large or 2 smaller heads of Kale
· 1 Delicata Squash
· 2 cups sunchokes, washed and sliced
· 1 Avocado cubed
· 1/2-1 cup Pumpkin Seeds
· ½ cup Extra-Virgin Olive Oil
· ½ - 1 cup Nutritional Yeast
· Sea Salt and Freshly Ground Pepper
Tahini Dressing:
· 1/3 cup tahini
· 1-2 tablespoons Coconut Aminos
· Juice from 1 lemon
· 2-3 garlic cloves
· 2-3 tablespoons apple cider vinegar
· Water
Preparation:
Preheat oven to 400 degrees. Clean the squash, cut in half, and remove seeds. Cut the squash into moon-shaped slices.
Scrub sunchokes under cold running water and cut into 1/4-inch-thick pieces.
Toss with avocado oil, salt, and pepper and arrange pieces in one evenly spaced layer on a baking sheet.
Roast until squash and sunchokes are starting to brown, about 20 minutes.
Using a spatula flip sunchokes and squash and put back in the oven and continue to roast for about 10-20 minutes or until tender and golden brown. The sunchokes take about 10 minutes longer than the squash.
To prepare the tahini dressing:
In a bowl combine the tahini, lemon, coconut aminos, salt, pepper, and apple cider vinegar to the bowl. Whisk until thoroughly blended.
Finally, add water 2 tablespoons at a time, whisking after each addition until smooth. By 6-8 tablespoons dressing should be perfectly creamy.
Preparation:
Put kale into a large bowl
Add half the Olive Oil (1/4 cup) and massage until the Kale becomes a deep green color, about 3-5 minutes. Massaging Kale breaks down rough, chewy fibers, making it easier to digest. It also makes the Kale go from bitter to nutty and lightly sweet.
Add Sunchokes, Squash, Avocado, Pumpkin Seeds, Nutritional Yeast, Salt and Pepper.
Add Tahini dressing to your liking. Leftovers will last refrigerated for up to 1 week in a sealed container.
Toss to combine – taste and add more salt or pepper if needed.
Enjoy!!!