Ingredients
Directions
Make the pomegranate vinaigrette: Add the vinaigrette ingredients to a 16-ounce mason jar or to a medium bowl. Add the lid to the mason jar and shake or whisk in the bowl until all of the tahini is dissolved.
Assemble your salad: Add the kale to a large bowl. Add 1 tablespoon of the dressing to clean hands and massage the dressing into the kale for 30–60 seconds until the kale softens.
Add the remaining salad ingredients (beets, pomegranate seeds, sunflower seeds, pumpkin seeds, sesame seeds, walnuts, and pistachios). Mix well.
Divide the salad between two medium bowls.
Pour the desired amount of dressing on top of each salad. Store any remaining dressing in the refrigerator for 5–7 days.
Chef's Notes
Toasting the nuts, sunflower and pumpkin seeds
In a medium stovetop pan, toast the nuts on medium heat for 3–5 minutes or until fragrant.
Toasting the sesame seeds
In a small stovetop pan, toast the seeds on low-medium heat for 2–3 minutes or until fragrant.
Sugar-free
Use date paste in place of maple syrup.
Add more nutrition and deliciousness
Add shredded carrots to the salad.
Add baked squash.
Top with flax or hemp seeds.
Ingredients
Directions
Make the pomegranate vinaigrette: Add the vinaigrette ingredients to a 16-ounce mason jar or to a medium bowl. Add the lid to the mason jar and shake or whisk in the bowl until all of the tahini is dissolved.
Assemble your salad: Add the kale to a large bowl. Add 1 tablespoon of the dressing to clean hands and massage the dressing into the kale for 30–60 seconds until the kale softens.
Add the remaining salad ingredients (beets, pomegranate seeds, sunflower seeds, pumpkin seeds, sesame seeds, walnuts, and pistachios). Mix well.
Divide the salad between two medium bowls.
Pour the desired amount of dressing on top of each salad. Store any remaining dressing in the refrigerator for 5–7 days.
