Creamy Kale Salad

Creamy kale salad is a perfect lunch for an autumn work week. Massaged kale is a nutritious and tasty base for a rich salad with roasted cauliflower, chickpeas, sweet cherry tomatoes, and blueberries as toppings. Crunchy crotons are made with day-old sourdough bread.

The secret of this hearty salad is a creamy dressing made of tahini, garlic, Dijon mustard, and maple syrup. Nutritional yeast gives it also a slight umami flavor. You should make a big batch of the dressing, save it in the fridge, and drizzle over everything!

CREAMY KALE SALAD

4 servings
Active: 45 min

Salad:
1 small cauliflower
Olive oil
Sea salt flakes
2 thick slices of sourdough bread
1 garlic clove
100 g kale
½ lemon
150 g cherry tomatoes
1 small red onion
1 tin chickpeas
125 g blueberries
Pea sprouts

Dressing:
½ garlic clove
1 dl white tahini
¾ dl nutritional yeast
2 tbsp dijon mustard
2 tbsp apple cider vinegar
2 tbsp maple syrup
½ oat milk
Pinch of sea salt flakes

Preheat oven to 225 C. Wash the cauliflower and chop into cubes. Combine them with a drop of olive oil and sea salt flakes. Roast in the oven for about 30 minutes until tender.

In the meantime, cut the sourdough slices into cubes. Mince the garlic clove and combine bread cubes, garlic, olive oil, and sea salt flakes in a bowl. Stir to combine and place them on a baking sheet lined with parchment paper. Roast the croutons for 10-15 minutes, until golden and crispy.

Next prepare the sauce. Grate half a garlic clove. Combine the ingredients for the sauce. Season with salt to taste.

Wash the kale and remove the leaves from the hard stems. Place the kale in a bowl and pour on 1 tsp of olive oil and lemon juice. Rub together for a few minutes. Wash and halve the cherry tomatoes and mince the red onion. Combine the fillings with kale and drizzle on a good amount of the sauce. Enjoy the salad right away and pack leftovers in the fridge, they make a delicious and easy lunch the next day!