Thanksgiving Kale Salad

I am SO EXCITED to share this recipe with you!! The Thanksgiving Kale Salad was inspired by the ThanksLIVING Kale Salad that I had in Maui on my Honeymoon at Choice Health Bar. It’s one of their signature seasonal salad and I just NEEDED to have it again, so I took it upon myself to recreate the amazing creation. It’s basically all of the Thanksgiving flavors you know and love in a delicious salad. Let’s dive into the details..

Thanksgiving Kale Salad Deets!

In case you’re stateside like me and can’t grab this salad from Choice, here are the important details you’ll need to note to make this Thanksgiving Kale Salad:

• Raw Walnuts: These will be for the walnut ‘meat’ crumble that goes on top of the salad. Walnuts are very nutritionally dense and an amazing substitute for meat for any plant based eaters with amazing protein & fat density!
• Pomegranate Arils: These are amazing for digestion and are a great source of fiber while being packed with nutrients! I opted to use these in lieu of the dried cranberries because a lot of dried fruit tends to have added sugar (which is not needed!) If you opt for the dried cranberries, I recommend to find a no sugar added version. 
• Cashews: The cashews are the main ingredient for our creamy herb dressing! This is going to almost represent your traditional ‘gravy’ and is PACKED with delicious flavor as we went heavy on the fresh herbs!
• Food Processor: As the recipe notes, a food processor is needed to make both the dressing, as well as the walnut ‘meat’ crumble. This one is one I’m eyeing that has great reviews on Amazon!

If you’re into this Thanksgiving Kale Salad, you may also check out my Bagel Bread Stuffing or Dairy Free Green Bean Casserole  which are some of my other favorite Thanksgiving recipes!!

xoxo

Alysia (Purely) Pope

 

 

 

 

Thanksgiving Kale Salad

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Serves: 6-8 Prep Time: 30 minutes Cooking Time: 15 Min

Ingredients

• SALAD:
• 1 head curly kale, stems removed & finely diced
• 1 handful arugula
• 1 cup raw green beans, trimmed & diced into 1" pieces
• 1 cup shredded rainbow carrots
• 2/3 c fresh pomegranate seeds (arils) OR dried cranberries
• CASHEW HERB DRESSING:
• 1/3 c cashews, boiled
• 1/3 c extra virgin olive oil
• 2 tbsp water
• 2 tbsp apple cider vinegar
• 1 tbsp fresh parsley
• 1 tsp poultry seasoning
• 1 clove garlic
• 2 sprigs fresh rosemary, stems removed
• 4-5 fresh sage leaves
• 1/2 tsp maple syrup
• Salt & Pepper, to taste
• WALNUT 'MEAT' CRUMBLE:
• 1 cup walnuts
• 1 tbsp extra virgin olive oil
• 1 1/2 tsp poultry seasoning
• 2 tbsp white/sweet onion
• 1 tbsp maple syrup
• Salt & pepper, to taste

Instructions

Time to Kale It!

1. CASHEW HERB DRESSING:
   1. Add cashews to a pot and cover with water. Place on high heat. Once water begins to boil, cover the cashews and allow to sit for ~15 minutes until softened. 
   2. Drain cashews & rid of water, allow to cool completely. 
   3. Add cashews & remaining dressing ingredients to a high speed blender (like a Vitamix) or food processor. Blend until creamy & well combined. If dressing is too thick, you can add in extra water by the tbsp.
2. WALNUT ‘MEAT’ CRUMBLE:
   1. Add all ingredients to a food processor. 
   2. Blend until well combined and in a ‘crumble’ texture. Set aside.
3. KALE SALAD:
   1. Once dressing & walnut ‘meat’ crumble are complete, add arugula, kale & remaining salad ingredients to a bowl. Toss in dressing and top with the walnut ‘meat crumble’ and enjoy!