Kale and Carrot Salad with Tahini Vinaigrette

YIELD

15 mins

PREP TIME

BAKE TIME

15 mins

TOTAL TIME

Ingredients

Ingredients for the salad:
	•	10 oz bag chopped kale 
	•	1 tbsp olive oil
	•	2 tbsp apple cider vinegar
	•	½ tsp salt
	•	2 carrots, sliced into ribbons
	•	1 small apple, thinly sliced
	•	1 small shallot, thinly sliced
	•	½ cup Anthony’s Goods Pumpkin Seeds, toasted
	•	Handful of chopped walnuts, toasted
	•	1 tsp cumin 
	•	½ tsp Anthony’s Goods Coriander seeds, ground

Ingredients for the dressing:
	•	Juice of ½ an orange
	•	1 ½ tbsp tahini
	•	1 tbsp apple cider vinegar
	•	2 tsp olive oil
	•	2 tsp honey
	•	Salt, to taste
	•	Pepper, to taste

Instructions

This nutritious kale salad is tossed with a tahini dressing that adds creaminess and balances out the bitterness of kale. Toasted pumpkin seeds and walnuts add the perfect crunch to this bowl of leafy goodness. 

1. In a large bowl, add the chopped kale, olive oil, apple cider vinegar, and salt. Massage the kale until it softens. 

2. In a small pan, toast the pumpkin seeds and walnuts (stirring frequently) until fragrant and golden-brown. Add them to the bowl of kale. 

3. Add in the other salad ingredients.

4. In a small bowl, whisk together all the dressing ingredients. 

5. Pour the dressing over the salad, toss well and serve!

LEARN TO MAKE IT

LATEST RECIPES

Strawberry and White Chocolate Chip Cookies

These chewy strawberry cookies with white chocolate chips are easy to make and even easier to enjoy!

Spiderweb Chocolate Muffins

These triple-chocolate spiderweb muffins are perfect for spooky season. Give them a try!

Vegan Mint Chocolate Ice Cream

This minty fresh vegan ice cream is a naturally colored sweet treat, dotted with cocoa nibs instead of chocolate chips.

Lebanese Rice Pudding (Vegan and Dairy Free)

This fragrant, rich and creamy rice dish is a vegan take on Lebanese rice pudding. Enjoy it for breakfast or dessert!

View All