Holiday Kale Salad with Candied Walnuts

A sweet salad with gently massaged kale, candied walnuts, and a delicious herbed tahini and sweet pepper dressing. This is perfect as a meal or as a side dish at all of your holiday gatherings.

Holiday Kale Salad with Candied Walnuts and Fresh Apple and Plant-Based Vegan, Oil-Free Salad Dressing

Holiday Kale Salad with Candied Walnuts and Fresh Apple and Plant-Based Vegan, Oil-Free Salad Dressing

Ingredients

For the Walnuts:

  • 1 C raw and unsalted walnut halves

  • 1-2 T maple syrup or silan

For the Dressing:

  • 2 T tahini

  • ½ medium red bell pepper, seeded

  • Juice of ½ lemon

  • 1 tsp pomegranate syrup (silan or maple syrup will work)

  • 3 medjool dates, pitted & chopped

  • 1 T fresh rosemary, stems removed & minced

  • ¼ C -½ C Water to thin

  • Salt to taste

For the Salad:

  • 1 bunch kale (I used curly kale)

  • ½ C dried cranberries

  • ½ C pomegranate seeds

  • 1 apple, sliced (braeburn, honeycrisp, or pink lady work best)

METHOD

For the Walnuts:

  1. Preheat your oven to 350 degrees F.

  2. In a small mixing bowl combine walnuts and 1-2 T maple syrup until the nuts are completely coated.

  3. Spread on a baking sheet lined with parchment paper or a reusable baking mat.

  4. Toast walnuts for 3-5 minutes. Watch closely so they don’t burn.

  5. Remove from heat and let cool. Set aside.

For the Dressing:

  1. In a high-speed blender combine the dressing ingredients until smooth. Slowly add in water until you reach your desired consistency.

For the Salad:

  1. Remove the stems from the kale and roughly chop into bite size pieces. Transfer kale to a large mixing bowl.

  2. Massage kale with hands until it begins to wilt slightly.

  3. Add cranberries and pomegranate seeds. Toss with dressing until all ingredients are lightly coated.

  4. Top with walnuts and apple slices

Leftover dressing will keep up to three days in the refrigerator.