I LOVE kale salads! And I love kale salads even more during the Fall Harvest season! This salad below is my ultimate go to for Thanksgiving & Christmas dinners, or cozy evenings when you’re looking for something nutrient dense yet light! Please feel free to customize to your liking!
I couldn’t put a precise serving size for this dish, because it will depend on who’s eating it! If you’re a primarily plant based eater like myself (or the people you are serving for ARE), you’ll likely be able to have a huge plateful – however if you’re someone who is new to salad, you might not have as much! It will also depend if you are having other things with it or if you’re enjoying it as a main. You could definitely half or quarter the recipe if you’re making it for a smaller group. However, I find the leftovers taste great and it doesn’t go soggy in the fridge like other salads often do!
Serving Size: A large salad for a group of 6+ (with leftovers if you’re enjoying as a side) – feel free to half
For the Salad:
– 4 cups cabbage, finely chopped (either green or purple are great)
– 12 cups kale, finely chopped (or more ~ approx. 2 to 3 bunches)
– 1 squash, oven baked (I used butternut in the photos, but all are great!)
– 1 small red onion, very finely chopped
– 1/2 cup dried cranberries (aka craisins)
– 1/2 cup pumpkin seeds
– 1/4 cup hemp hearts
– 2 Tbsp. sesame seeds
For the Dressing:
– 1/4 cup tahini
– 1/4 cup mustard
– 1/4 cup olive oil
– 1/4 cup water (plus more to thin – I usually end up adding over 1/2 a cup, but do it slowly as I am mixing/blending)
– 1 Tbsp. Tamari
– 1 Tbsp. Honey (or maple syrup)
– A pinch of sea salt
– Juice of 1 lemon
– Preheat oven to 375 F
– Cut squash in half (lengthwise), place on a cookie tray face down. Add a few splashes of water to the cookie tray, and then place in oven. Bake for approx 40-50 minutes (until fork tender). Poke holes in the skin of the squash at the 20 minute mark
– In the meantime, prep all veggies (kale, cabbage, onion). I find it’s super nice to finely chop things as best I can
– To make the dressing, you can do in a jar or a blender/ Vitamix. Add additional water as needed (I often add 1/2 cup +) but it will depend on how thick you like it, and the consistency of the tahini you use (I find it can vary quite a bit). PLEASE taste test to ensure it is to your liking! If you want it saltier, add more Tamari or sea salt. If you want it sweeter, add more honey or maple syrup. If you like it more liquid, add more water or oil (you get the point…)
– When the squash is finished cooking, scoop out seeds, allow to cool, and then cut into cube size pieces
– Assemble the salad by placing the kale & cabbage into a large bowl. Coat with approximately a 1/4 of the dressing. Mix well.
– Next add in the dried cranberries, pumpkin seeds, onion, and squash. Add additional dressing as needed. Garnish with hemp hearts & sesame seeds and enjoy!
NOTE: you might have leftover dressing! Feel free to half the recipe or store in a jar in the fridge for leftovers (this is what I like to do)