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Kale Cranberry Salad

Chef:Shannon Leparski

ABOUT THE CHEF

Shannon is a nutrition + health enthusiast specializing in the plant based vegan lifestyle and the founder, recipe creator, photographer and blogger of The Glowing Fridge, where she shares her colorful + nourishing creations while offering lifestyle tips. Shannon’s passion for promoting the plant based lifestyle has blossomed since her transition to going vegan, and her journey led her to create ‘The Glow Effect’, a vegan starter guide for living a wholesome plant based life. She lives to inspire, motivate, create and flourish from this abundant plant fueled life!

This Kale Cranberry Salad combines delicious veggies including kale and brussels sprouts with white beans, cranberries and more and tops it with a creamy and tangy tahini lemon dressing. Enjoy!

INGREDIENTS

Salad Base 

  • 1 pound brussels sprouts, halved
  • pinch of sea salt and pepper
  • 1 bunch curly kale (de-stemmed and chopped)
  • juice from 1 lemon
  • 1 tablespoon pure maple syrup
  • 4 romaine leaves, chopped
  • 1 15-ounce can of white beans (drained and rinsed)
  • 1/3 cup dried cranberries
  • optional add-ins hemp seeds, pecans, pumpkin seeds

Tahini Lemon Dressing

  • juice from 1+1/2 lemons
  • 1 clove garlic, minced
  • 2 tablespoons maple syrup
  • 1/3 cup tahini
  • pinch of sea salt and pepper
  • 1-2 tablespoons warm water as necessary to thin out
DIRECTIONS
  1. Start by preheating the oven to 425 degrees F and preparing a baking sheet by spraying with non-stick spray.
  2. Rinse brussels sprouts, cut off ends and then cut in half – add to a large bowl.
  3. Spray brussels sprouts with non-stick spray or use 1 tablespoon melted coconut oil, and then sprinkle with a pinch of sea salt and pepper.
  4. Mix until well combined then add to baking sheet.
  5. Bake for 20-25 minutes or until golden and crispy.
  6. In a separate large bowl, combine the kale with the lemon juice and maple syrup and mix well, letting sit for about 10 minutes to soften the kale leaves.
  7. Add in the chopped romaine, white beans, cranberries and brussels sprouts when they’re ready.
  8. Make the dressing by combining the ingredients in a small bowl, whisking until smooth and creamy.
  9. Pour the dressing over, mix and enjoy!

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