Kale And Roasted Cauliflower Salad With Tahini Vinaigrette Recipes

RAW KALE SALAD WITH TAHINI DRESSING

Raw Kale Salad With Tahini Dressing image

I had some kale salad from my local Ingles grocery store the other day and wanted to make something similar at home. This is what I came up with. I hope you enjoy it. The key is to chop up the kale real small. Feel free to put what you want in the salad. The dressing is used in Lebanon to use over fish, felafels, rice, etc.

Provided by Sharon123

Categories Salad Dressings

Time 15m

Yield 2-4

Number Of Ingredients 14

Ingredients

3 -4 cups raw kale, finely chopped
1/2-1 apple, chopped (I used fuji)
1/4 cup craisins (or more to taste)
1/4 cup toasted walnuts, coarsely chopped (optional)
1/4-1/2 cup carrot, grated (I chopped mine in the food processor)
1/2 cup celery, finely chopped (or sliced thin)
1/2 cup edamame beans (can also use garbanzo beans-optional)
1/4 cup mixed sprouts (of choice-optional-I used clover)
1/3 cup tahini (well stirred)
1/3 cup water (more or less depending on how thin you want your dressing)
1/4 cup fresh lemon juice (may add a little more to taste)
2 garlic cloves, minced
1/2-3/4 teaspoon sea salt
1 teaspoon honey (more or less to taste, may use other sweeteners)

Steps:

Place all the chopped and grated veggies, nuts, and sprouts in a large bowl. Add the edamame beans and/or garbanzo beans, if using.
Place tahini, water(start with less water and add more to get to desired consistency), lemon juice, garlic, salt and honey in food processor or blender. Blend until smooth. This makes about 1 cup.
Add desired amount of dressing to salad and toss to mix.
Enjoy!

KALE AND ROASTED CAULIFLOWER SALAD WITH TAHINI VINAIGRETTE

Kale and Roasted Cauliflower Salad With Tahini Vinaigrette image

This is a tasty salad with a Middle Eastern flair. It also includes one of my favorite ingredients - roasted cauliflower! The idea came from "Real Simple" magazine, and it is!

Provided by threeovens

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup pine nuts
1 1/2 lbs cauliflower, cut into florets
1/4 teaspoon cayenne pepper
4 tablespoons olive oil, divided
kosher salt
fresh ground black pepper
1/4 cup tahini (sesame seed paste)
3 tablespoons fresh lemon juice
1/2 cup water
10 cups fresh kale, stemmed and chopped
1/2 red onion, thinly sliced
1/2 cup raisins

Steps:

Preheat oven to 350 degrees F.
Spread pine nuts on a rimmed baking sheet and toast, tossing once, until golden, about 6 to 8 minutes (watch carefully as they burn easily); set aside.
Increase oven temperature to 450 degrees F.
Toss cauliflower florets with the cayenne, 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; roast, tossing once, until tender and golden, about 20 minutes, depending on the size of your florets.
Meanwhile, use a large bowl and whisk together the tahini, lemon juice, remaining 2 tablespoons of oil, water, 1/4 teaspoon salt, and 1/4 teaspoon pepper (add more water if needed to achieve the consistency of heavy cream).
To the bowl, add the kale, onion, raisins, pine nuts, and cauliflower; toss to combine and serve.

Nutrition Facts : Calories 450.4, Fat 28.3, SaturatedFat 3.6, Sodium 138.2, Carbohydrate 46.7, Fiber 9.4, Sugar 15.2, Protein 13.4

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