Chef Bae’s Favorite Kale Salad
April 18, 2023
Chef Bae’s Favorite Kale Salad
The combination of spiced cashews, crispy chickpeas, wild mushrooms & roasted sweet potato and creamy avocado vinaigrette is a mic drop.
Ingredients
For the Avocado Vinaigrette:
- 1 small avocado
- 6 tbsp freshly-squeezed lemon juice about 2 lemons
- ⅓ cup hemp hearts
- 3 tbsp nutritional yeast
- 2 tbsp water
- 1 tbsp Dijon mustard
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp maple syrup
- freshly-cracked black pepper to taste
For the Oven-Roasted Toppings:
- 1 15 oz. can chickpeas drained & rinsed
- 1 medium sweet potato diced not peeled
- 2 cups assorted wild mushrooms roughly chopped
- 1/2 cup raw cashews
- 3 tbsp extra virgin olive oil
- 2 tsp cumin
- 1/2 tsp cayenne pepper
- 1 tsp cinnamon
- 1 tsp garlic powder
- 3/4 tsp sea salt
For the Salad:
- 8 cups curly kale
- 1 cup cherry tomatoes halved
- 1/4 cup micro greens for topping
- 2 tbsp hemp seeds for topping
Instructions
For the Avocado Vinaigrette:
- Blend all ingredients until smooth and season to taste. Set aside.
For the Oven-Roasted Salad Toppings:
- Preheat oven to 400°F.
- Line the drained & rinsed chickpeas, diced sweet potato & mushrooms in their own sections on 2 lined sheet pans. Coat each ingredients in olive oil & spices on a lined sheet pan. Separating each ingredient will allow for some of the ingredients to take more oven time, if needed.
- Roast for ~30 minutes, stirring halfway through.* The cashews should be toasty (not burned), the sweet potato & chickpeas should be crispy, and the mushrooms should be slightly crispy on the edges.
For the Salad Assembly:
- Massage the kale and dressing for 1 minute** and add the remaining ingredients.
- Top with hemp seeds & micro greens.
- Enjoy!
Video
Notes
*The size of the mushroom and sweet potato pieces will determine the exact cook times. Pieces should be close to 1 1/2″.
**Dress the kale immediately before serving. Dressing, in a container, lasts for up to 5 days in the fridge.
