What type of kale is best for this salad?

I used lacinato kale for the preparation of this salad as it is thicker and heartier, which allows it to roast for a little longer without burning. I would avoid using baby kale as it is thinner and works better used in raw preparations.

How do you make kale taste less bitter?

There are 4 things you can change about kale to make it less bitter. First, try counteracting the bitter with something sweet like maple syrup in a dressing. Second, try adding something acidic like lemon juice to breakdown some of the compounds associated with the bitterness. Third, some salt as it is an excellent method for blunting bitter flavors and helps to also breakdown some of the plant fibers that may lead to bitterness. Lastly, cooking which transforms a lot of those strong flavors into something more mild. By roasting the greens then coating them in a tahini maple lime dressing, we are tying all of these aspects together to help make our kale taste amazing.

How do you store kale salad?

Store the base salad, the pistachios, parsley and pomegranate and the dressing separately in airtight containers and place in the fridge for up to 3 days. You can enjoy this salad cold, but the salad can also be warmed back up. Preheat your oven to 325F and spread the leftover salad base on a baking tray. Allow everything to warm through for a few minutes and then drizzle with your dressing and top with the nuts, herbs and fruit when ready to serve.

Warm Kale Salad with Maple Lime Tahini Dressing

Description

This cozy warm kale salad topped with a sweet and tangy maple lime tahini dressing is the best way to get your veggies in during the colder months. Hearty, tasty and easy to make for lunch or dinner.

Ingredients

Scale

1, 15 oz can of chickpeas, rinsed and drained
1/2 a medium butternut squash, peeled with seeds removed and cubed
1 bunch lacinato kale, woody stems removed and chopped into bite size pieces
1 lb brussels sprouts, thinly sliced
1/4 cup tahini
1/2 tbsp soy sauce
1/2 tbsp rice wine vinegar
2–3 tsp of maple syrup (I did 2, but you can make it sweeter if you like)
Juice and zest of one lime
1 clove garlic, crushed or grated
3–4 tbsp of water
1/3 cup pistachios, chopped
1/3 cup parsley, minced
1/3 cup pomegranate seeds, optional
Salt and pepper to taste
Avocado oil

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Instructions

Preheat the oven to 400F. Place the chickpeas in a clean kitchen towel and pat dry. Discard any skins that happen to rub off in the process. Place the chickpeas and the cubed butternut squash on a parchment lined baking tray and toss with a generous amount of oil and a pinch of salt to coat. Spread the chickpeas and squash out evenly on the tray with enough space in between for everything to roast then place on the top rack in the oven for 30 minutes, giving a toss half way.
Add the brussels sprouts and kale to a separate parchment lined baking tray and drizzle with oil and salt, then toss to coat evenly. In the last 13-15 minutes of the chickpeas roasting, add the tray of brussels sprouts and kale to the oven to roast until softened and some slightly crisp around the edges, giving a toss half way.
Meanwhile, make the dressing by adding the tahini, soy sauce, vinegar, syrup, lime zest and juice, and garlic to a bowl and whisking together. When the dressing thickens, pour in half the water and whisk, then continue to add and whisk in water until your dressing is at your desired consistency. Taste and adjust with additional salt as needed.
Now assemble the salad. Add the kale and brussels sprouts to a mixing bowl and top with the crispy chickpeas and squash. Add half the dressing and the pistachios, parsley and pomegranate seeds. Give the salad a toss to combine and season to taste. Serve with extra dressing and toppings as desired.

Notes

Remove any thick woody stems from the kale. Since we are roasting the kale for a short time, the thicker parts of the stem won’t cook through and will remain tough.

Customize the flavors in the dressing to your preference. Use the recommended amounts as a guide and once fully mixed, taste and adjust and add more citrus, sweetness or saltiness to your liking.

Adjust the dressing consistency to your liking. Add water 1 tablespoon at a time and whisk together until you achieve your desired consistency for the creamy dressing.

Roast different vegetables. You can swap the butternut squash and/or brussels sprouts for other hearty in season winter produce like kabocha squash or cabbage.

Spread out your vegetables on the baking tray so they have space to roast. This will make sure that your vegetables roast appropriately without steaming on top of each other.