Are you in a cookie coma yet? I know I am! SO MANY HOLIDAY TREATS. I munched on cookies from my holiday cookie tray. Oh, those Grain-Free Thumbprints… I ate succulent wine poached pears and drank glasses of Zinfandel and Cabernet Franc. Mmmmm…
I love the holidays, and all of the delicious fair it has to offer. I love spending time in the kitchen cooking and baking with my mom and grandma. I love gathering around the table and conversing with family over the seasons best food. But, you know what I also like? Getting back to light healthy food once the holidays are over, and I know I’m not alone.
This kale salad is my current go-to for healthy and delicious eating. It is light and refreshing, yet gives you that pleasant full-but-not-too-full feeling. The dressing is oh, so creamy, yet packed with good for you ingredients. You can eat healthy without feeling deprived. That’s my kind of salad.
This salad is proof that eating healthy can be delicious! Kale serves as a bed for freshly sliced pears, juicy pomegranate seeds, and crunchy pecans. Drizzled on top is a deliciously creamy dressing flavored with maple syrup and tahini.
- 2 bunches kale (, destemmed and torn into bite sized pieces)
- 2 pears ((I used a red and a bosc), sliced thinly)
- 1 cup roughly chopped pecans
- 5 scallions (, sliced on a bias)
- 1/2 cup pomegranate seeds
- 1 recipe Creamy Maple Dressing ((recipe follows))
- Combine all of the salad ingredients. Top with dressing and toss to coat. Serve
For a nut-free option, omit the pecans or substitute your seed of choice for some crunch!
This dressing is the bomb. It is creamy, yet still healthy! Made without the usual creamy suspects, this dressing is dairy- and egg-free. The perfect mix of sweet and savory, you’ll be licking this one off the spoon (or is that just me?).
- 1/4 cup tahini
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- 2 tablespoons cider vinegar
- 2 tablespoons water
- 1 tablespoon mellow white miso
- 2 tablespoons minced shallot ((about 1/4 of large shallot))
- 1 clove garlic (, minced)
- Pinch salt
- Add all of the ingredients to a small bowl. Whisk to combine. Store the dressing in the fridge for up to one week.