Kale Salad with Tahini Dressing
The tahini dressing alone makes this salad worth a try. The subtle bittersweetness from the pomegranate molasses plays well with the super savory and earthy kale, cauliflower, and chickpeas.
For the dressing:
juice and zest of 2 lemons
1 teaspoon za’atar spice
1 tablespoon tahini
1 tablespoon pomegranate molasses
½ clove garlic, minced
1 tablespoon white wine vinegar
½ cup extra virgin olive oil
salt and pepper to taste
For the salad:
1 cup Tuscan kale, torn into pieces
¼ cup pomegranate seeds
2 Persian cucumbers, sliced lengthwise
1 beet, peeled and grated
½ cup minced cauliflower
¼ cup chickpeas
2 sprigs fresh mint
1 tablespoon sesame seeds
salt and pepper to taste
1. To prepare the dressing, combine all of the ingredients in a blender and process until smooth.
2. Layer all of the salad ingredients in a jar. Add the vinaigrette when you’re ready to eat and shake.
Originally featured in 3 Make-Ahead Salads That Will Last in the Fridge
