Winter Cleanse Kale Salad Recipe
Ripes winter cleanse kale salad recipe is great and comes with a slew of benefits for your bodies.
- 6 Cups, Chopped Kale, Curly
- Juice of one Lemon
- 1 small fennel, thinly sliced Fennel
- 1/3 cup Walnut Pieces, Infinity Foods
- 1/4 cup Dried Cranberries, Biona
- 4 Tbsp Tahini, Ripe
- 1 Tbsp Extra Virgin Olive Oil Green Strings, Muraglia
- 1 clove, Minced Garlic
- To Taste Salt
Preheat oven to 350°F. On a parchment lined baking sheet, combine the squash and beets with a tablespoon of olive oil and a large pinch of salt. Toss well and bake until tender, about 15-20 minutes.
While the vegetables bake, prepare the rest of the salad. In a large bowl, combine the kale, lemon juice and sea salt and massage with clean hands until the leaves are tender. Add the thinly sliced fennel, walnuts, pumpkin seeds, and cranberries. Set aside.
Prepare the dressing by combining the dressing ingredients(4 tablespoons tahini, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 clove of garlic, minced, salt to taste) in a small jar with a lid. Shake the jar well to emulsify. Thin to desired consistency with water. Season to taste with salt.
Remove the beets and squash from the oven and let cool. Add them to the salad bowl and lightly toss to combine. Serve with tahini dressing drizzled on top.