Cherry Sesame Kale Salad ★★★★★ Prep Time: 20 mins | Cook Time: 0 hr 0 min | Makes: 5 | Difficulty: Easy
1 bunch kale leaves, chopped small
3 T black cherry concentrate plus 1 T water
2 T apple cider vinegar
2 T Bragg’s liquid aminos or soy sauce
1-2 t toasted sesame seed oil (I’ve decided to allow this to be the only oil I’ll cook with because there’s just no flavor substitute for it.)
1 T pumpkin seed butter (any seed or nut butter will do)
3 T freshly toasted sesame seeds
2 small handfuls chopped freshly toasted nuts (cashews or slivered almonds are my favorite)
1/4 c freshly toasted pumpkin seeds (optional)
1/4 to 1/2 c dried cherries or cranberries (optional)
4-5 pieces crystallized ginger (this is what really “makes” this salad), chopped small
Directions: Mix all the liquid ingredients in the salad bowl. Whisk in the nut butter until well incorporated.
Carefully toast the seeds and nuts. I like to do seeds in a sauce pan on the stove because you have more control. Toast the sesame seeds until they are a dark peanut butter color, making sure to toss them very frequently so they don’t burn (they can go from perfect, to burnt, VERY fast. Don’t walk away from the stove!) Once the seeds are toasted, stir them immediately into the dressing. I toast nuts in a toaster oven on 500 degrees, shaking the pan often. Add hot nuts to the dressing.
Add the chopped kale, ginger, and cherries.
Use your hands to mix and massage the kale to break it down a little. It can be eaten right away but it’s best if it sits for about half an hour. If you have a particularly bitter batch of kale, add a little sugar to the salad to balance the flavor.
Notes: This is my favorite salad. It’s my recreation of an awesome salad at Central Market based on the ingredients I happened to have on hand. The freshly toasted nuts and seeds make this better than Central Market’s version DO NOT SKIP THAT STEP.
Source: My Collection Sent from Paprika Recipe Manager