Warm Kale and Roasted Brussels Sprout Salad with Maple-Tahini Dressing

When winter rolls around I gravitate towards warm and hearty salads, like this kale and roasted brussels sprout salad with crispy chickpeas and maple-tahini dressing. It's loaded with texture and flavour that keeps you coming back for more.

Warm Kale and Brussel Sprout Salad with Maple-Tahini Dressing

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Ingredients Method

Ingredients

  

• 1 bunch of Tuscan kale
• 350 g brussels sprouts
• 1 540mL can chickpeas
• 1 teaspoon garlic powder divided
• 1 teaspoon onion powder divided
• ½ teaspoon paprika
• ¼ cup raisins optional, I'm using the golden variety

Maple-Tahini Dressing

• 4 tablespoon tahini
• juice of half a lemon about 2 tbsp
• 1 tablespoon maple syrup
• olive oil
• salt I'm using Diamond Crystal
• cracked black pepper

Method

 

1. Preheat oven to 425°F. Line two baking sheets with parchment paper.
2. Thinly slice 350g brussels sprouts and transfer to the first baking sheet. Cover with 3 tablespoon olive oil, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon salt and a few cracks of black pepper. Toss to coat. Drain, rinse and dry 1 can chickpeas, then transfer to the second baking sheet. Season with ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika and ½ teaspoon salt. Toss to coat. Transfer the brussels sprouts and chickpeas to oven and bake for 30-35 minutes, or until crispy.
3. Meanwhile, remove and discard stems from 1 bunch of kale, then roughly chop and thoroughly wash and dry the leaves. Add to a large bowl and cover with 1 tablespoon olive oil and ½ teaspoon salt. Using your hands, massage the kale until it has reduced in size by about half. Set aside while you make the maple-tahini dressing.
4. In a small bowl, combine 4 tablespoon tahini, the juice of ½ lemon, a pinch of salt and a few cracks of black pepper. Whisk until thickened. Gradually add cold water, 1 tablespoon at a time, until you’ve reached your desired consistency — it should be loose and creamy, about 3-4 tbsp. Add 1 tablespoon maple syrup and whisk again. Taste and adjust seasoning until it's the perfect balance of sweet and salty.
5. Add roasted chickpeas, brussels sprouts and ¼ cup raisins to the massaged kale, cover in maple-tahini dressing and toss to coat.