Updated Nov 1, 2016Chatelaine
kale, torn into bite-sized pieces, or 10 cups baby kale
canola oil, divided
brussels sprouts, trimmed and thinly sliced (5 cups)
dried cranberries, finely chopped
roasted chestnuts, quartered
garlic cloves, minced
toasted pine nuts
- MASSAGE kale with 1 tbsp oil, using fingertips, in a large bowl until softened (omit this step if using baby kale). Add brussels sprouts, cranberries and chestnuts.
- WHISK lemon juice, tahini, 1/4 cup water, remaining 3 tbsp oil, garlic, honey, cumin, salt and pepper in a medium bowl. Drizzle over salad and toss to coat. Transfer to serving platter and sprinkle with pine nuts.
NutritionCalories 311, Protein 6 g, Carbohydrates 33 g, Fat 19 g, Fibre 6 g, Sodium 325 mg. Excellent source of vitamin A
Mastering the basics: kale caesar