4cups chopped kale(I prefer the lacinato or flat leafed kale)
2cupschopped romaine lettuce
4ouncesfeta cheesecrumbled
½cuppurple (red) cabbageshredded
3radishesscrubbed and thinly sliced
Optional Garnishes
2tablespoonspomegranate seeds
½cupsweet potato cubesroasted
½cupchickpeas (garbanzo beans)
2tablespoonsFrench fried onions
Tahini Dressing Ingredients
¼cupavocado oilor extra-virgin olive oil, or vegetable oil
¼cuptahini paste
2tablespoonslime juiceor lemon juice
1tablespoonmaple syrup
2teaspoonDijon mustard
2tablespoonscold water
¼teaspoonKosher saltor more/less, to your taste
¼teaspoonfreshly ground black pepperor more/less, to your taste
Instructions
Salad
Add kale to salad bowl and massage the leaves (see video and instructions "how to soften kale" in notes). Top with romaine lettuce and toss to combine the greens together. Layer remaining salad ingredients, including optional garnishes.
As a make-ahead salad, leave out the optional sweet potatoes and onions until serving. Store in a sealed container for 1-2 days in the refrigerator.
Tahini Dressing
I use a small blender or emersion blender to mix the salad dressing, but you can use a whisk and small bowl.
Mix together oil, tahini, lime juice, mustard, and syrup then whisk or blend until they are well blended. Then add the cold water and blend together until emulsified. The mixture should be creamy, but pourable.
Covered dressing will keep for about 4 weeks in the refrigerator.
Video
Notes
How to soften kale:After chopping the kale, add it to a salad bowl. Using your clean hands, scoop up the kale and slide your hands in opposite directions to massage the kale. This simple massaging action bruises the surface of the leaves, which softens them. Another benefit of massaging kale is, the soft leaves will absorb the dressing more evenly. Plus, it gives you a chance to pick out any of the kale stems that remain.