... Kale Salad With Tahini And Turmeric Dressing | Dance of Stoves

Kale Salad With Tahini And Turmeric Dressing

Kale Salad with Tahini and Turmeric Dressing. - Kale salads are perfect for eating outside the home because they hold up very well; in fact, they are more prosperous when the hours go by.
Since kale can be found easily (at least in Malaga), we consume it often, and it has become my favourite green leaf, even above my dear friend's spinach. 

Also Read: Homemade Pumpkin Puree

Because I like it so much? 

Also Read: Vegan Oatmeal Porridge With Blueberries

Because it lasts longer in the fridge, it's incredibly nutritious and delicious in every way possible. 

Also Read: Vegan Pesto, Hummus And Avocado Sandwich

I usually eat it steamed, which is how I like it best when it is cold, but in salads, it is excellent, and it is perfect if you cannot have them freshly made because, unlike other greens, kale does not get soft, but is more prosperous when they pass the hours.

Also Read: Vegan Miso Soup With Tofu And Kale

We already had another kale salad, but I wanted to try something more autumn with seasonal products and take a version of my favourite dressing made with tahini, adding extra virgin olive oil and turmeric. 

Also Read: Halloween Recipe: Mini Vegan Mummy Pizzas

It has been a success, and the colour is so beautiful that it enters your eyes.

Also Read: Homemade Almond Butter {Raw And Roasted!}

Kale Salad with Tahini and Turmeric Dressing. - Kale salads are perfect for eating outside the home because they hold up very well; in fact, they are more prosperous when the hours go by.
Pecans have a characteristically more intense flavour than regular nuts, like caramel or something like that. 

Also Read: Vegan Fat-Free Apple & Blackberry Crumble

They are more expensive and difficult to find, but you can substitute them for ordinary walnuts or any other dried fruit.

Also Read: Vegan Ikea Style Meatballs

Pecans.
Tips:

  • Instead of kale or kale, you can use any other green leaf, although in that case, you don't need to massage it.
  • Use whatever fruits, nuts or ingredients you want.
  • If you want, you can use only tahini or only oil; it is not essential to add both.
  • Nutritional or beer yeast is optional, although it gives a vibrant flavour and makes the dressing more nutritious.

Kale Salad with Tahini and Turmeric Dressing. - Kale salads are perfect for eating outside the home because they hold up very well; in fact, they are more prosperous when the hours go by.
Kale Salad with Tahini and Turmeric Dressing

Kale Salad with Tahini and Turmeric Dressing
Kale salads are perfect for eating outside the home because they hold up very well; they are more prosperous when the hours go by.

  • Author: Dance of Stoves
  • Preparation: 15 mins
  • Cook: 20 mins
  • Total: 35 minutes
  • Servings: 4 (1x), 8 (2x), 12 (3x)
  • Category: Salads, Gluten-Free
  • Cuisine: Vegan

Ingredients SCALE (1x)

  • One medium sweet potato
  • Eight handfuls of chopped kale or kale leaves (160 g)
  • Two red apples, chopped
  • One avocado, chopped
  • 1/2 pomegranate
  • 1/2 cup of chopped pecans (55 g)

For the dressing (1x):

  • The juice of 1 lemon
  • Four tablespoons of tahini
  • Four tablespoons of water
  • Two tablespoons of extra virgin olive oil
  • Two tablespoons nutritional or beer yeast
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon of sea salt
  • Black pepper to taste

Ingredients SCALE (2x)

  • Two medium sweet potato
  • 16 handfuls of kale leaves or kale, chopped (320 g)
  • Four red apples, chopped
  • Two avocados, chopped
  • One pomegranate
  • 1 cup of chopped pecans (110 g)

For the dressing (2x):

  • The juice of 1 lemon
  • Eight tablespoons of tahini
  • Eight tablespoons of water
  • Four tablespoons of extra virgin olive oil
  • Four tablespoons nutritional or beer yeast
  • One teaspoon turmeric powder
  • One teaspoon of sea salt
  • Black pepper to taste

Ingredients SCALE (3x)

  • Three medium sweet potato
  • 24 handfuls of kale leaves or kale, chopped (480 g)
  • Six red apples, chopped
  • Three avocados, chopped
  • 1 1/2 pomegranate
  • 1 1/2 cup chopped pecans (165 g)

For the dressing (3x):

  • The juice of 1 lemon
  • 12 tablespoons tahini
  • 12 tablespoons of water
  • Six tablespoons of extra virgin olive oil
  • Six tablespoons nutritional or beer yeast
  • 1 1/2 teaspoon turmeric powder
  • 1 1/2 teaspoon sea salt
  • Black pepper to taste

Instructions

  1. We preheat the oven to 200ºC or 390ºF.
  2. We peel and chop the sweet potato and bake it for about 20 or 30 minutes or until it is tender and golden. If you want, you can add a little extra virgin olive oil before putting it in the oven, but it is not necessary.
  3. We prepare the dressing by mixing all the ingredients in a bowl.
  4. We put the chopped kale in a bowl along with two tablespoons of the dressing and massage it for 1 or 2 minutes with our hands or until it is more tender.
  5. Add the rest of the chopped ingredients and serve them together with the dressing.
  6. We can keep it in the fridge in an airtight container or container for about three days.

Nutrition

  • Serving Size: 1/4 of the recipe 
  • Calories: 466 
  • Sugar: 18.3 g 
  • Sodium: 297.9 mg 
  • Fat: 32.3 g 
  • Saturated fat: 4 g 
  • Carbohydrates: 42.2 g 
  • Fibre: 14.4 g 
  • Protein: 11.9 g

Have you made this recipe?

Please leave a comment on this post or share a photo with the hashtag #DanceofStoves on Instagram or your favourite social network; we love hearing from you!

Post a Comment

0 Comments

–>