Ultimate Kale Salad with Creamy Vegan Green Dressing

This weekend winter finally arrived here in New England but before the first flakes started falling I managed to get one last hearty kale harvest from my garden. This kale salad is bursting with flavor, tossed in a healthy and creamy dressing that can stand up to kale.

This kale salad can honestly make non believes into kale converts. It’s simple to make,  healthy, filling and can be easily adjusted to highlight seasonal ingredients in all seasons.

The key to turning raw kale into tender, palatable salad greens is by massaging it. I’ve never really like that term,  massaged. It’s misleading unless you think a deep tissue massage after a grueling hill workout is pleasant.   In reality you’re going to use shear muscle, salt, lemon juice and a little time to change kale into perfection.

Ingredients

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For the salad

2 bunches kale (Lacianto or Dinosaur)

1/2 lemon

1/2 teaspoon sea salt

1/2 cup red onion

1 medium carrot (shredded or peeled into ribbons)

1 cup frozen corn (defrosted)

1 cup roasted delicata squash

1/ 2 cup pomegranate arils

1/4 cup pepita seeds

For the dressing

1 lemon (juiced)

1 ripe avacado

1 teaspoon of salt

3 teaspoons apple cider vinegar

2 tablespoons nutritional yeast

3 to 5 dashes of your favorite hot sauce (I use Cholula)

5 to 8 tablespoons to thin

Fresh ground black pepper to taste

Start by roasting delicata squash in the oven at 425º F. I cut my delicata into bite size pieces with a little salt and pepper. I roast in a glass Pyrex baking dish with about one inch of water in the bottom for 20 to 30 minutes until tender.

Wash kale and remove stems. Tear kale into bite size pieces and place into a large bowl. Sprinkle the kale with 1/2 teaspoon sea salt and squeeze  the juice of half a lemon over the kale. Now roll up your sleeves and squash,  squeeze and crush the kale with your hands.  This will take about five minuets but you will notice the transformation in the kale. The amount of kale with shrink in volume by more than half, the kale will turn deep green in color and the texture will become soft.

Before massaging

Kale after massaging

Next add onion,  carrot,  corn,  roasted delicata,  pomegranate and pepita seeds.

Add all dressing ingredients to a blender and bend until creamy.  The dressing will be thick and creamy.  The dressing will taste a bit over salted but once combined with the kale it will be perfect.

Add dressing to kale and toss well to coat evenly.  Unlike other salads this salad can be dressed in advance and will only get better with time.