Superfood Kale Salad
This superfood kale salad has oven roasted Brussels sprouts, cauliflower and chickpeas, carrots and massaged kale all tossed in a sweet and savory, extra creamy orange and mint laced tahini dressing.
Ingredients
- 1 pound brussels sprouts halved
- ½ head cauliflower cut into florets
- 15 oz can chickpeas drained
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp salt
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- For Salad
- 1 bunch bunch kale stemmed and chopped small
- 2 carrots shredded
- For Dressing:
- ½ cup sesame tahini
- 10 leaves mint
- 2 mandarin oranges juiced or ¼ cup OJ
- 1 lemon juiced
- ¼ cup water
- 1 tsp pure maple syrup
- ¼ teaspoon salt
- more water to thin if desired
Instructions
- Preheat oven to 400
- To a parchment lined sheet pan add the brussels sprouts, cauliflower and chickpeas. Season with salt, garlic powder, balsamic vinegar and smoked paprika, and drizzle with olive oil. Toss until coated and bake for 30 minutes, flipping once at the halfway mark.
- Next add the kale and carrots to a bowl, drizzle with a little olive oil and season with pinch of salt and massage until tender.
- Then make the dressing by adding to a blender the tahini, mint, orange and lemon juice, water, pure maple and salt. Then whisk until smooth and creamy.
- Once roasted add the cauliflower, brussels sprouts and chickpeas to the kale and carrots. Pour the dressing over the top, toss and enjoy.
- Store covered tightly in the refrigerator and consume within 2-3 days for best quality.
Nutrition
Calories: 374kcalCarbohydrates: 40gProtein: 14gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gSodium: 668mgPotassium: 1038mgFiber: 13gSugar: 10gVitamin A: 7832IUVitamin C: 153mgCalcium: 212mgIron: 4mg
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