kale cranberry salad

<em>This simple vegan Kale Salad is studded with dried cranberries, crunchy pecans, and shallot. The simple Tahini Cider Dressing takes it to the top!</em>

Kale &amp; Cranberry Salad with Tahini Cider Dressing

(85 g) runny tahini (I like this one)

(60 ml) apple cider*

lemon

water

sea salt,

black pepper,

(62 g) roughly chopped pecans

cranberries

shallot, thinly sliced

Tahini Cider Dressing, above

Make the Dressing: 

Whisk the tahini, cider, lemon juice, 2 tablespoons of water, salt, and black pepper together in a medium sized bowl, until the tahini emulsifies completely. If the dressing is too thick for your liking, whisk in water in 1 tablespoon increments, until it reaches your desired consistency.

Massage the Kale

Add the chopped kale to a large bowl. Pour the dressing (or as much of it as you&#8217;d like) over the kale, then massage until the kale becomes tender, about 1 to 2 minutes.

Toss: 

once the kale is tender, add in the cranberries, pecans, and sliced shallot. Mix until well-combined, then season with additional salt and pepper to taste, if necessary.

Serve: 

Divide the salad onto serving plates and serve as desired; leftovers will keep in the fridge for up to 3 days.

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Kale & Cranberry Salad with Tah...

Top 1 kale cranberry salad recipes from across the web

The most viewed kale cranberry salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kale &amp; Cranberry Salad with Tah...

The most viewed kale cranberry salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Kale & Cranberry Salad with Tah...