Summary
Smoky and Cheesy Kale Salad is a plant-based winner thanks to its rich and creamy dressing, inviting flavors and textures, and, of course, its nutrient content. Kale is a true superfood with plentiful folate, magnesium, and vitamin B6—three nutrients that make it a good mood food. If kale is new to you, massaging it, as noted in the directions, helps to break down some of the fiber and brings out a little sweetness, toning down its bitter notes. The “cheesy” combination of tahini, nutritional yeast, and lemon gives this side dish bright bursts of zesty flavors!
Ingredients
Directions
After chopping kale into small pieces, add it to a large bowl.
Mix the dressing ingredients together in a small bowl.
Transfer the dressing to the kale. With clean hands, massage the dressing into the kale until all of the greens are coated, about 30–60 seconds.
Toss in the red pepper and Tofu Croutons, if using.
Sprinkle with red pepper flakes, if desired.
Chef's Notes
Substitutions
Instead of Tofu Croutons, add ½-1 cup cooked chickpeas or other legume of choice.
In place of red bell pepper, use yellow or orange bell pepper.
In place of kale use spinach or collards.
Prep Ahead
If using the Tofu Croutons, make them ahead of time and place them in the refrigerator. Reheat them in the oven or toaster oven.
Storage
Store leftovers kale salad in an airtight container in the refrigerator for up to 3 days.
