Kale salad with apple, roasted carrots, walnuts and maple tahin dressing – Medical Medium, vegan and paleo

This colorful autumn salad is a perfect balance of flavors of the season. Marinated raw kale forms the base. Infused with an orange tahin maple dressing that softens the greens while maintaining their crunch. Caramelized roasted carrots add warmth, while crisp apple bites bring a refreshing contrast. Topped with pecans, this salad is ideal as a side dish or a light main course.

Do you like autumn salads with kale? Earlier I combined marinated kale with oven roasted beets and pumpkin.

Eating kale raw!?

While the carrots roast in the oven you marinate the kale in orange juice with tahin and maple syrup. So you don’t cook the kale but eat it raw. Kale has a firm and fibrous leaves. Which is why you might probable only associate it with mashed potatoes or soup: and therefore cooked. But if you massage kale briefly in a slightly sour marinade the leafs will soften, but still maintain a bite.

Roasted vegetables

The marinated kale is topped with roasted carrot. Its really nice the serve the salad lukewarm: perfect for a cozy autumn meal.

Kale salad with apple, roasted carrots and walnuts

Marjolein

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This colorful autumn salad is a perfect balance of flavors of the season. Marinated raw kale forms the base. Caramelized roasted carrots with maple syrup add warmth and earthiness. While crisp apple bites bring a refreshing contrast. Topped with pecans for a nice crunch, this salad is ideal as a side dish or a light main course.
Prep Time 45 minutes
Cook Time 5 minutes
Total Time 50 minutes
Servings 1 large bowl or 2 small portions
Calories 322
Cuisine European
Holiday Christmas

Equipment

  • oven at 430F or 220C
  • ovendish
  • bowl
  • small bowl
  • whisk

Ingredients
 

Instructions

  • Preheat the oven at 430F or 220C.
  • Scrape the carrots clean en in quarters lengthwise.
  • Put in a bowls and add the olive oil, 1 tablespoon maple syrup, the paprika powder, coriander and cinnamon.
  • Put in an oventray or on a baking/oven tray with parchment paper.
  • Grill for 30.minutes. Let cool a bit.
  • In the mean time juice the orange. Put the kale with the orange juice in a bowl. Massage with your hands. You wil fill the kale getting softer. Let it stand to marinate.
  • Mix the remaining 2 tablespoons maple syrup with the tahin and mix with the kale.
  • Wash and cut an apple. Add to the kale.
  • Top the kale with the lukewarm carrots.
  • Top withe the pecans.

Nutrition

Calories: 322kcal

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