You guys thought I was kidding about the healthy challenge, didn’t you? Nope! Before I realized that November was quite literally the worst month anyone can try to be healthy ever (I already told you about Diwali, but hello, have you heard about Thankgivukah?!), I was planning on my healthy menu.
This salad was kind of a cheat, actually. I was going down for lunch one day when I remembered someone telling me about this great pie place right around the corner. They even had more than one vegetarian choice, apparently! Traditional veggie pot pie, and lentil pie, and spinach, ricotta and butternut squash pie. All in a buttery, flaky crust. Yum. I don’t think I can think of a more delicious lunch.
But there I was, at the end of October, staring at the delicious pies, and just feeling guilty. Before I take on the healthy challenge, was I really going to have a pot pie for lunch?! Yes, was the answer. Until I spotted their kale salad. I love kale, it’s true. The salad looked so inviting and delicious and good for you, let’s be honest, that I decided to forgo the pie and start the healthy challenge on, well, a healthy note. And then Diwali came.
But that doesn’t matter! Healthy challenge or not, this salad is filling, and nutritious, and packed with tasty things, both sweet and salty, and it is so, so green. I mean, can you imagine this on your Thanksgiving dinner menu?! With some pie immediately following! That’s one good meal.
Kale Salad (with Golden Raisins and Toasted Sunflower Seeds!)
1 bunch kale, stems removed, roughly chopped and washed thoroughly
2-3 tbsp. toasted sunflower seeds
2-3 tbsp. golden raisins
3 tbsp. tahini
juice of 1 lemon
1/2 tsp. agave nectar
salt and pepper, to taste
Toss together kale, sunflower seeds and golden raisins. In a small bowl, whisk together tahini, lemon juice, agave, salt and pepper. Taste and adjust seasonings. Pour over kale mixture and toss to make sure that the dressing is distributed evenly.