"The secret to the best kale salad may surprise you.. And it all comes down to this unsweetened, grain-free granola from Struesli. It adds the PERFECT light and satisfying crispy crunch and is filled with superfood ingredients. It's delish on sweet dishes as well, but I love tossing a handful in this addicting, must-try kale salad. Grab the recipe below and enjoy!" - Jackie
SAVORY KALE SALAD
4 Servings
Ingredients:
- 1 bunch tuscan kale, stems removed, finely chopped
- 14 oz can canelinni beans, rinsed and drained
- 1/4 cup pumpkin seeds
- 1 cup pitted castelvetrano olives, halved
- 1/2 cup Struesli Original
Savory Dill Dressing:
- 1/4 cup rosted tahini
- 1/4 cup water
- 1 large lemon, juiced
- 1/4 cup fresh dill
- 3 tbsp fresh chives
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp white miso paste
- 1 tsp dijon mustard
- Salt and pepper, to taste
Instructions:
- Add the kale, beans, pumpkin seeds, olives and half of the granola to a large salad bowl.
- Place the ingredients for the dressing in a blender and puree until creamy.
- Season to taste. Pour the dressing over.
Jackie Akerberg is the creator and author behind delicious, easy-to-follow, vegan, and gluten-free recipes. Follow her on Instagram for more inspiration or check out her book The Clean Vegan Cookbook on her website!
