Description
A colorful and nutrient-rich vegan holiday salad featuring massaged kale, juicy pomegranate seeds, and a creamy maple-tahini dressing for a perfect balance of sweet and savory.
Ingredients
Scale
- 4 cups curly kale, stems removed and chopped
- 1 cup pomegranate seeds
- 1 ripe avocado, diced
- 1/2 cup toasted walnuts
- 1/4 cup tahini
- 2 tablespoons maple syrup
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place chopped kale in a large bowl with a drizzle of olive oil and a pinch of salt. Massage the leaves with your hands for 2-3 minutes until softened.
- In a small bowl, gather the pomegranate seeds and remove any white pith.
- Whisk together tahini, maple syrup, lemon juice, and olive oil in a jar until smooth. Add water if needed to reach a pourable consistency.
- Toast walnuts in a dry pan over medium heat for 3-5 minutes until fragrant and golden brown.
- Gently fold diced avocado into the massaged kale.
- Pour the maple tahini dressing over the kale and avocado mixture, tossing gently to coat.
- Top the salad with pomegranate seeds and toasted walnuts immediately before serving.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Assembling
- Cuisine: Fusion