Kale Salad with Tamari Toasted Seeds + Fresh Pear Vinaigrette
A simple and quick autumn kale salad for the season. Double or triple quantities to feed a crowd.
Giving the kale a quick massage before making the salad gives the leaves a much nicer texture when eating them raw. Click here for some great massaging tips and techniques 🙂
Vegan + Gluten Free. Serves 2.
- 5 cups kale, I used a mix of lacinato and curly purple kale (all home grown!), ribbed and thinly sliced
- 1/4 cup pepitas (hulled pumpkin seeds)
- 1/4 cup sunflower seeds
- 3 tablespoons sesame seeds
- 2 teaspoons tamari
- 1 ripe pear, halved and pitted
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon cold pressed sesame oil
- 1 teaspoon maple syrup of honey
- 2 1/2 tablespoons extra virgin olive oil
- Good pinch sea salt
- Place the thinly sliced kale leaves in a large bowl, sprinkle over a touch of sea salt and massage the leaves with your fingertips. Work the kale until the leaves darken in color and begin to soften. Set aside.
- Place all the seeds in a dry shallow pan over medium heat. Toast for a minute or two, until the seeds become fragrant and begin to ‘pop’. Remove the pan from the heat, stir in the tamari, then return the pan over low heat until the liquid is absorbed and the seeds are dry. Scrape off any bits of tamari stuck to the bottom of the pan, remove from heat and set aside to cool.
- Peel one half of the pear, then chop it and place in a small blender. Add in the apple cider, olive oil, sesame oil, and maple syrup. Blend everything together until smooth and thick. Taste and adjust seasoning if needed.
- Dress the kale with half of the dressing, toss to coat, then top with toasted seeds. Thinly slice the remaining half of pear and add to the salad. Serve immediately with remaining dressing on the side, or place in fridge to rest. Salad will keep for a day in the fridge, longer without the dressing. Dressing will keep in the few for a few days in a sealed jar.