Kale Salad with Cranberry Almond Crisps - Maine Crisp Company
Kale Salad with Cranberry Almond Crisps

Kale Salad with Cranberry Almond Crisps

February 18, 2022

This salad was inspired by a dish at one of my favorite local restaurants, Be Well Bakery. They serve an amazing buddha bowl with a smoky tahini sauce. The tahini sauce is a perfect accompaniment to kale with a crunch from the Cranberry Almond Crisps. This could also be an entree, by adding grilled chicken or chickpeas. For this salad, I added roasted sweet potatoes, but I think carrots and beets would be great, too.

- Anna Goldstone 📸 @annaseatzz

Ingredients

3 tablespoons tahini (I useSoom Foods tahini)

2 tablespoons warm water

1 tablespoons maple syrup

Juice of ½ a lemon (1 tablespoon of lemon juice)

1 head of dino/lacinato kale

1 box Cranberry Almond Crisps

2 medium sweet potatoes

1 tablespoon olive oil

1 teaspoon sea salt

 

Directions

1

Pre-heat the oven to 350 degrees.

2

Cut sweet potatoes into cubes and season with fresh cracked salt and olive oil.

3

Cook for 30-40 minutes in the oven, until crispy.

4

To make dressing, whisk tahini, water, maple syrup, and lemon juice. Add more water to create desired consistency.

5

Prep kale and remove stems as you wish. Chop the kale thinly.

6

Massage kale with tahini dressing.

7

Plate salad with roasted sweet potatoes and crushed up Cranberry Almond Crisps.

 


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