Kumquat Kale Salad with Tahini Dressing
30-minute kale salad with kumquats, toasted bread crumbs, chia seeds, and a creamy tahini-maple dressing! A healthy, quick plant-based side dish.
Servings 4
Ingredients
SALAD
- 8-10 ounces curly kale (torn or chopped // large stems removed)
- 5-6 kumquats , (very thinly sliced)
- 1 cup fresh bread crumbs (I ground mine from a wheat baguette - use GF if gluten-free)
- 1 Tbsp olive oil (divided)
- 1/2 large lemon (juiced)
- 1 pinch each salt and pepper
- 1 Tbsp vegan parmesan cheese (optional)
- 2 Tbsp chia seeds (or sub hemp seeds or poppy seeds)
DRESSING
- 1/2 cup tahini
- 1/2 large lemon (juiced // 1/2 large yields ~1 1/2 - 2 Tbsp)
- 1 Tbsp orange (or kumquat) juice
- 1-2 Tbsp maple syrup (plus more to taste)
- 1 pinch salt
- Water or plain almond milk (to thin)
Instructions
- Heat a large skillet over medium heat. Once hot, add half of the olive oil (1/2 Tbsp as original recipe is written // adjust if altering batch size), breadcrumbs, a pinch each salt and pepper, and vegan parmesan cheese.
- Sauté until browned and crisp - about 5 minutes - stirring frequently (turn down heat if browning too quickly). Set aside to cool.
- In the meantime, add kale to a large mixing bowl with lemon juice and remaining olive oil (1/2 Tbsp as original recipe is written // adjust if altering batch size). Use your hands to massage the kale and break down its texture a bit.
- To a separate mixing bowl add tahini, lemon juice, orange juice, maple syrup and a pinch of salt and whisk to combine. Add water or almond milk to thin until pourable, whisking to combine. Taste and adjust seasonings as needed - set aside.
- To the kale add sliced kumquats (reserving a few for garnish), chia seeds and toasted bread crumbs (reserving half for topping). Add most of the dressing as well and toss to combine, reserving a bit for serving.
- This salad makes an excellent side dish to meals like veggie burgers, pizza and spring rolls. But you can also add your protein of choice to make it a more substantial entree, such as quinoa cooked in vegetable stock, crispy chickpeas, or brown sugar pecans.
- Best when fresh. Store leftovers in the refrigerator for up to a few days with the dressing and bread crumbs separate for best results.
Notes
*Inspired by the kale salad at Lardo in Portland, OR.
*Nutrition information is a rough estimate.
*Nutrition information is a rough estimate.
Nutrition (1 of 4 servings)
Serving: 1 serving Calories: 403 Carbohydrates: 36 g Protein: 12.3 g Fat: 19.2 g Saturated Fat: 2.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 301 mg Fiber: 11.7 g Sugar: 7.3 g