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!

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