vegan kale 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.

This delicious vegan chickpea kale salad is so easy to make and ready in 20 minutes. It's made with spicy chipotle chickpeas, kale, avocado, and topped with a creamy garlicky tahini dressing.

Chipotle Chickpea And Kale Salad With Tahini Dressing

cup SoCo Tahini

cup lemon juice

Tbsp garlic powder

chili powder (optional)

Salt

chickpeas

garlic powder

onion powder

kale

avocado

cherry tomatoes

Prepare the tahini dressing, slice the tomatoes, and then set aside.

While the pan is heating, drain and rinse chickpeas.

Add chickpeas, soy sauce, and all spices. Mix well until the chickpeas are completely coated. Cook until moisture has disappeared from the pan, usually a couple of minutes. 

Make The Chickpeas

Add the kale to a large platter or salad bowl. Dice the avocado and massage into the kale by hand for 30-45 seconds. This will tenderize the kale and make sure all the leaves are coated with the avocado. Then, squeeze the juice from the lemon evenly over the kale and give a quick toss.

Top with the chickpeas, cherry tomatoes, and tahini dressing. Toss well to coat. Serve immediately.

This salad can be kept in the fridge for 2-3 days but is best when enjoyed right away.

Assemble Chipotle Chickpea Kale Salad

Just made this today with Lacinto Dinosaur Kale.  It’s delicious and splendidly spicy.  I didn’t think I liked canned garbanzo beans, but this recipe changed my mind.  I asked in  your survey for some recipe help with salads and you delivered with this one!  Thank you!

I just made this for lunch today, and it's amazing! Thank you so much for this wonderful recipe. Yum yum yum!

Different, easy, and DELICIOUS! I especially loved the roasted chickpeas and the dressing!

https://content.jwplatform.com/videos/ufeY9drf.mp4

A collection of reader-favorite recipes from Shane & Simple.

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An incredibly easy and delicious Vegan Kale Salad with protein rich white beans, that are high in fiber and plant-based protein. The Oil-free Almond Butter Dressing is lick-the-bowl delicious!

Vegan Kale Salad with Almond Butter Dressing

baby kale (or spinach if preferred)

(160 grams) baby carrots, shredded or grated

almond butter

(23 grams) fresh lemon juice

(13 grams) pure maple syrup

black pepper

water, depending

fine salt, to desired taste (this will vary depending on butter

In a large bowl, add all of the prepared salad ingredients and toss well.

In a cup, add the dressing ingredients and whisk well with a fork or small whisk until completely smooth. Taste and add any more salt if desired. Drizzle as much as desired over salad.

This Kale Apple Salad is everything you&#39;d want in a crisp and cozy fall salad recipe. Fresh apples, buttery walnuts, and tender kale drenched in a tangy apple cider dressing. Vegan, Gluten-Free, Nut-Free option.

Kale Apple Salad with Cider Dressing

extra virgin olive oil

apple cider vinegar

maple syrup

dijon mustard

garlic garlic

salt

parsley (chopped)

honeycrisp apple (diced

walnuts (chopped)

Black pepper (to taste)

Make the Dressing: Add the oil, vinegar, maple syrup, mustard, garlic, and salt to a small mason jar. Seal the jar well and shake vigorously until emulsified, about 20 to 30 seconds.

Massage: Add the chopped kale to a large bowl and pour 3/4 of the dressing over it. Use clean hands to massage the dressing into the kale for 45 to 60 seconds, until the kale is tender and has reduced in volume.

Mix: Add the parsley, apple, and walnuts to the bowl with the kale and top with the remaining dressing, plus black pepper to taste. Use salad tongs or two large spoons to mix everything together well.

Serve as desired; leftovers will keep in the fridge for up to 5 days.

This salad makes a very satisfying lunch thanks to the thickness of raw kale leaves and the fiber in beans. If you choose not to add beans, it can be served as a dinner side salad to accompany any dinner entree!

Kale and Cannellini Bean Salad with Oil-Free Miso-Ginger Dressing

kale,

cannellini beans,

avocado, diced

carrot, sliced

tomato,

red onion, sliced

Cilantro or parsley leaves,

ginger

Tbsp light miso paste

syrup

lime juice

water (optional)

Wash kale leaves, remove the thick central stem,...

Wash kale leaves, remove the thick central stem, tear the leaves with your hands, and place them in a salad bowl. You should have about 2 cups' worth of kale.

Add all of the vegetables to the bowl...

Add all of the vegetables to the bowl with kale. Add the dressing, toss well, and enjoy!

To make the dressing: In a separate small...

To make the dressing: In a separate small bowl, combine all of the dressing ingredients and whisk until well combined. You can add more/less of any ingredients to taste.

https://www.youtube.com/watch?v=BkuBS4s2tps

Learn how to make a delicious Kale and White Bean Salad with Oil-free Ginger-Miso Dressing - a healthy meal-sized salad full of plant-based goodness and flavor! Made with kale, cannellini beans, tomatoes, carrots, avocado, and purple onion, tossed in a vibrantly flavored homemade ginger-miso dressing.

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