Chef Seis to Table: Kale Harvest Salad

Looking for a vibrant, nutrient-packed salad that's perfect for any season? This Kale Harvest Salad with creamy tahini dressing is just what you need! It's loaded with wholesome ingredients like crispy kale, crunchy pumpkin seeds, sweet dried cranberries, and fresh apple matchsticks, all tossed in a zesty, homemade tahini dressing. This salad is not only full of flavor but also packed with vitamins and plant-based protein. Whether you're making a quick lunch or a light dinner, this easy recipe is a delicious and healthy choice. Let’s dive in!

Kale Harvest Salad Ingredients (4 servings)

• 1/2 cup Quinoa, rinsed

• 1/4 cup pumpkin seeds

• 1/4 of a head of red cabbage, sliced on a Japanese Mandoline

• 1 bunch of kale, stemmed, washed and chopped

• 1/4 cup craisins (dried cranberry)

• 1 snap dragon apple, cut into matchsticks

• Optional: to make this salad a meal, add grilled chicken, grilled shrimp, grilled salmon, or grilled tofu

Tahini Dressing Ingredients

• zest of 1 lemon

• juice of 1 lemon

• 1 teaspoon red wine vinegar

• 1 teaspoon black pepper

• 1 teaspoon salt

• 2 Tablespoons tahini

• 2 Tablespoons Olive oil

Tahini Dressing Instruction

• add lemon zest, lemon juice, red wine vinegar, pepper, salt, and tahini, into a medium mixing bowl and whisk until smooth

• add olive oil

Kale Harvest Salad Instructions

• Cook Quinoa according to package instruction, once cooked place in refrigerator to cool and set aside

• in a small heated pan using medium high heat, add 1 teaspoon olive oil and pumpkin seeds. Cook 2-3 minutes until lightly browned. Toss occassionally to brown evenly.

• After washing and stemming your kale, place it in ice water to shock the leaves and get them to a fresh and crisp texture. Remove from ice water and spin to dry.

• In a large mixing bowl add the red cabbage, kale, apple, quinoa, and craisins

• Add tahini dressing and toss

• add pumpkin seeds and toss once more

• serve and enjoy!