Sometimes a girl just needs a hearty kale salad. There’s no explaining why; she just does. So move out of the way and give her that delicious kale salad. Since my first few experiences with kale, wherein I couldn’t figure out how to mask its bitterness or sturdy texture, I’ve grown to love this shrubby green. When prepared right, it makes the perfect addition to smoothies, salads, breakfast scrambles, and dips. I’ve recently been loving it in salads because it’s heartier than other greens – such as spinach – and leaves me feeling full and satisfied. Not to mention, nutrients. So, many, nutrients.
- 1/2 pumpkin
- 200 g kale
- 1 head radicchio
- 200 g tofu
- 300 g parsnip
- 100 g almonds, sliced
- 1 pomegranate
- 4 Tbsp vegan creme cheese (substitute it with tahini if you don't have it)
- 4 Tbsp olive oil
- 2 Tbsp apple cider vinegar
- pinch salt and pepper
For the winter kale salad with tofu and parsnip first turn on the oven to 220 degrees Celsius.
Cut the pumpkin in bigger chunks and the parsnip. Put in the baking tray with sliced almonds and cover with a bit of olive oil and salt. Bake for 30 minutes or until golden brown. Put the baking tray out of the oven and immediately add cut kale into the same baking tray. The heat will be just enough to make the kale beautifully soft. Leave aside.
Next, cut the tofu and fry on quite a lot of oil, we want a brown crust. Fry for about 5-10 minutes and leave aside.
Make the dressing. In a small mixing bowl mix the creme cheese and the apple cider vinegar first. Than add olive oil, salt, pepper and mix again.
Transfer the baked vegetables to a serving plate and top with cut radicchio, tofu, pomegranate and the dressing. Serve immediately.
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