Kale Salad w/ Maple-Tahini Dressing
A crispity crunchity kale salad that will blow your mind!
Watch me make it here on Instagram!
Active Time: ~25 minutes
Serves: 2-4
Ingredients
1 bundle Tuscan kale (about 5-6 large stems)
350g brussels sprouts (about 2-3 handfuls)
1 540mL chickpeas, rinsed and dried
7 tbsp olive oil, divided (3+3+1)
¾ tsp garlic powder, divided (½ + ¼)
¾ tsp onion powder, divided (½ + ¼)
½ tsp paprika
salt
2 tbsp golden raisins (optional)
Tahini-Maple Dressing
4 tbsp tahini
Juice of half a lemon (about 2 tbsp)
2 tbsp water
½ tsp salt
10 cracks black pepper
1 tsp maple syrup
Instructions
Preheat the oven to 400F.
Start by de-stemming the kale and cutting into bite-sized pieces. Add to a large bowl with 1 tbsp olive oil and ½ tsp salt. Using your hands massage the kale until it has reduced in size by about half. Set aside.
Next, slice your brussels sprouts horizontally through the center to yield thin, loose strips. Add to a baking sheet and season with 3 tbsp olive oil, ½ tsp garlic powder, ½ tsp onion powder, 1 tsp salt and a few cracks of black pepper. Toss to coat. Set aside.
Add your rinsed and dried chickpeas to a second baking sheet and season with ¼ tsp garlic powder, ¼ tsp onion powder, ½ tsp paprika and ½ tsp salt. Taking the time to ensure the chickpeas are dry before seasoning will give them a great crunch later on. Toss to coat. Set aside.
By now the oven should be preheated. Add the brussels sprouts and chickpeas to the middle rack and cook for 15-20 minutes or until crispy.
While that bakes, make your dressing. Combine tahini, lemon, salt and pepper in a small bowl. Whisk until thickened. Add water, 1 tbsp at a time, until you’ve reached your desired consistency. I like it on the runny side for this salad. Once you’ve found the perfect consistency, add your maple syrup and whisk again. Taste and adjust seasoning to your liking!
When the brussels sprouts and chickpeas are golden brown and crispy, remove and start to plate. Use the massaged kale as the base, then top with half the brussels sprouts, half the chickpeas and all of the golden raisins. Add the dressing and toss to evenly coat. Finally, top with the remaining sprouts and chickpeas to ensure there’s a nice crunchy element in every bite. Serve immediately.
Tag me if you make it @stefsdinnerdate <3