bonappetit4.6
Super Seedy Kale Salad
A Sicilian-inspired kale salad with creamy almond dressing, raisins, and pine nuts. Excellent for meal prep and packing as a desk lunch.
👥 4 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●skillet
📝 Preparation Steps
1
Dressing
2
Whisk 1 large garlic clove, finely grated, ⅓ cup extra-virgin olive oil, ¼ cup almond butter, ¼ cup fresh lemon juice, ¼ cup white wine vinegar, 2 tsp. Calabrian chile paste, 2 tsp. onion powder, 2 tsp. sugar, a large pinch of kosher salt, and 2 Tbsp. water in a small bowl until thick and smooth. Taste dressing; season with more salt if needed. Do Ahead: Dressing can be made 1 day ahead. Cover and chill.
large garlic clove, finely grated1. Calabrian chile paste2 tsp. onion powder2 tsp. sugar2 tspKosher salt
3
Salad and Assembly
4
Heat 2 Tbsp. extra-virgin olive oil in a medium nonstick skillet over medium. Cook ¼ cup pine nuts or raw shelled sunflower seeds and 3 Tbsp. raw shelled pumpkin seeds (pepitas), stirring constantly, until pale golden, about ⏱️ 5 minutes. Remove from heat and add zest of 1 lemon, ⅓ cup golden raisins, and a large pinch of kosher salt and stir to combine.
. extra-virgin olive oil2 Tbsp. raw shelled pumpkin seeds (pepitas)3 TbspZest of 1 lemonKosher salt
5
Transfer about a quarter of dressing to a large bowl. Add 2 bunches Tuscan kale, ribs and stems removed, leaves thinly sliced, and, using your hands, massage dressing into kale to soften slightly. Add remaining dressing and about a quarter of pine nut mixture and toss to coat evenly.
bunches Tuscan kale, ribs and stems removed, leaves thinly sliced2
6
Transfer kale salad to a large shallow bowl or a platter and top with remaining pine nut mixture.
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