This salad has a sauteed dressing as part of the recipe. It’s pretty good but after realizing what a great salad greens base this is I mostly slice up kale and brussel sprouts very thin and then use simple dressing such as Tahini or Hummus Caesar. Both dressing recipes are below.
Kale and Brussel Salad
Ingredients
- 1/4 cup pumpkin seeds
- kale
- brussel sprouts
- scallions
Sauteed Dressing Ingredients:
- 2 shallots
- 3 cloves garlic
- 1 pinch oregano
- 1 teaspoon nutritional yeast
- 1/2 lemon
- 1 tsp rice vinegar
- salt
Instructions
- Toast pumpkin seeds.
- Thin slice kale, brussels, scallions, mix and toss with dressing of choice. Top with seeds.
Sauteed Dressing Steps:
- Saute shallots, garlic in olive oil. Add oregano, nutritional yeast, lemon juice and rice vinegar. Add salt to taste.
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Also great with this Tahini Dressing, no cooking option.
Tahini Dressing Finally
Ingredients
- 4 tbsp tahini
- 2 tbsp honey
- 2 tbsp lemon juice
- 1 sprig parsley – or any herb
- warm water
Instructions
- Mix tahini and honey together in a bowl. Add lemon juice and enough warm water to get a more mixable consistency. Chop parsley or another green and add.
- If still a bit on thicker side you can smooth it out on bottom of a bowl and then add salad greens and mix, to make it easier to coat greens.
- Refrigerate to use another day.
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Also, can try this easy dressing that is a great homemade Caesar.
Caesar Dressing using Hummus
Ingredients
- 1/2 cup hummus
- 3 tbsp olive oil
- 1/4 cup lemon juice
- 3 cloves garlic minced
- 2 tbsp nutritional yeast (look for vinegary one)
- 2 tsp dijon mustard
- 1 pinch salt, pepper to taste
- 1 tbsp capers minced, plus some caper brine optional
Instructions
- Mix that up in a bowl with a whisk or in a food processor. If too thick add lemon juice or warm water.
Notes
Could use a little less mustard if want it more subtle.
I rarely have capers so usually skip that.
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