HARVEST KALE CAESAR SALAD by twospoons.ca 🍁Topped with sliced apple, pomegranate, roasted cashews, dates and dried cranberries.
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Get the recipe below:
For the Kale Caesar Dressing:
1 1/2 lemons, juiced
1/4 cup (60 ml) tahini
2 cloves garlic, finely chopped
pinch sea salt
filtered water, to thin (I used 2-3 tbsp)
For the salad:
1 bunch kale (315g, or approx. 6 large stems)
1/2 cup raw cashews
2 tbsp hemp hearts
1 apple, thinly sliced
1/3 cup pomegranate seeds
2 tbsp dried cranberries
3 dates, pits removed and chopped
sea salt and pepper to taste
1. Make your Kale Caesar Dressing: In a small bowl add lemon juice, tahini, chopped garlic, and sea salt. Whisk to combine. Add splashes of water to thin until desired dressing consistency (I used 2-3 tbsp). 2. Wash kale well. Tear leaves into small bite sized pieces and place in a large mixing bowl. Discard the stems. Pour dressing over kale leaves and toss to combine.
3. Roast cashews in saucepan on medium heat, stirring occasionally until cashews are browned, (approx. 6-8 minutes). Let cashews cool slightly then chop and sprinkle over kale salad. Add hemp hearts and toss to combine.
4. Transfer kale caesar salad into a serving bowl and top with sliced apple, pomegranate seeds, cranberries and chopped dates. Season with salt and pepper and serve.