just kale salad
a respite from my incessant maximalism
you can go crazy with kale salad. kale can take anything. heavy dressings, roasted vegetables, grains, fruit…you can even put roasted potatoes into kale salad (think fall harvest salad type). lettuce could never.
but i digress. generally, i am a maximalist in my creative pursuits: a pretty piece of paper in a box of chocolates? i’m taping it on the wall. persimmons in the fruit bowl? going into the salad. my invite lists tend to be un-curated eclectic mixes of the people i love, not unsimilar to the way i make homemade granola. i love the challenge, the creative outlet of experimenting with flavors and figuring out what to do with whatever is in the fridge. so for me to be coaxed into simple, minimal-ingredient recipes like this kale salad…it has to be really, really good. and this salad is really, really good. at least my mom says it is.
Ingredients:
Kale
Pomegranate (you could also sub other fruits like berries or apples, or dried fruits like cranberries, dates, apricots also work well)
Toasted or caramelised nuts (optional!). Walnuts, slivered almonds, pecans, sunflower seeds etc are nice.
Dressing:
1/3cup | 80mL tahini
2 spoons honey (I actually prefer maple syrup)
1/3cup | 80mL olive oil
2 spoons apple cider vinegar (or red wine vinegar)
salt, pepper
1 tsp cumin
Instructions:
Chop kale
Use the vinegar, salt, and some of the olive oil to massage the kale with your hands like you are a sixth grader making slime. this helps break down the tough fibers in kale so you feel less like a ruminant herbivore.
let the kale rest (it’s softening!) and now you can de-seed your pomegranate. have fun. maybe wear an apron idk
mix the rest of the dressing ingredients together. you can also use some water to thin it out (i usually do), or add more tahini and and olive oil if you want more dressing.
dress kale, add nuts (if using), and pomegranate/fruit. i like to save some pomegranate for the top to garnish
enjoy!!!! this works so well as a side to so many dishes