Ingredients:

  • 1 bunch curly kale (about 12 ounces/340g), washed, stemmed, and chopped
  • 1 tablespoon olive oil (15 ml)
  • 1/4 teaspoon sea salt (1.5 g)
  • 1/4 cup toasted slivered almonds (30g)
  • 1/4 cup dried cranberries (35g)
  • 1/4 cup pomegranate seeds (arils) (40g), optional, for seasonal flair
  • 2 tablespoons sunflower seeds (20g)
  • 1/4 cup grated Parmesan cheese (30g) - for those who aren't plant-based (optional)
  • 1/4 cup tahini (60 ml)
  • 2 tablespoons fresh lemon juice (30 ml)
  • 2 tablespoons water (30 ml), plus more as needed
  • 1 tablespoon maple syrup (15 ml)
  • 1 clove garlic, minced (about 1 teaspoon)
  • Pinch of red pepper flakes (optional, for a little kick)

Instructions:

  1. Spread almonds on a baking sheet and toast in a preheated oven or in a dry skillet until fragrant and lightly golden. Cool slightly.
  2. Wash, de-stem, and chop the kale into bite-sized pieces.
  3. Place the chopped kale in a large bowl. Add olive oil and salt. Massage the kale with your hands for 3-5 minutes, until it softens and darkens slightly. It should feel less stiff.
  4. In a small bowl or jar, whisk together the tahini, lemon juice, water, maple syrup, garlic, salt, and red pepper flakes (if using). Add more water, one tablespoon at a time, until the dressing reaches your desired consistency (it should be pourable but not watery).
  5. Add the toasted almonds, dried cranberries, pomegranate seeds (if using), sunflower seeds, and Parmesan cheese (if using) to the massaged kale.
  6. Pour the dressing over the salad and toss well to combine. Serve immediately or chill for later.