Happy Monday! So glad you guys like the almond ginger nori snacks. They’ve given me a lot of ideas for future snacks. I’ll be keeping you posted, of course.
This carrot raisin kale salad with creamy curry dressing is all things sweet and savory. Sweet carrot, apples, and raisins meet a sweet-yet-savory dressing that’s infused with curry powder. I got the idea from curried chicken salad, which often features carrot, raisins, and/or apples in addition to the chicken itself. Same idea here, but the chicken is replaced by kale, and the results are a lot more refreshing in spite of all the sweet tones.
I’ve made the dressing twice now: the first time, with walnuts, and the second time with cashews. The cashew version is sweeter, more neutral, and less “nutty” than the walnut version, but the walnut version is slightly more nutrient dense (what with all of the Omega-3 fatty acids). You can certainly experiment with both, and decide which you like more! Either way, I think you’ll love the dressing, and if you like it as much as I do, you’ll probably find yourself using it as a dip, a spread for sandwiches, and more.
|Carrot Raisin Kale Salad with Creamy Curry Dressing|| |
- ¾ cup walnuts or cashews, soaked for 2 hours and drained
- 3 tablespoons lemon juice
- 3 pitted Medjool dates
- ½ cup water
- ½ teaspoon sea salt
- 2 teaspoons curry powder
- 1 bunch kale, stems removed, washed, dried, and cut or torn into bite-sized pieces
- 2 cups cooked quinoa
- 3 large carrots, peeled and chopped
- 1 large apple, chopped
- ⅓ cup raisins
- Blend all dressing ingredients in a food processor or high speed blender till smooth.
- Massage the kale with about ⅓ cup dressing, making sure that everything is well coated and softened. Add the quinoa, carrot, apple, and raisins, and remix the salad, adding more dressing until the salad is coated to your liking. Serve.
If you want to turn this one into a meal sized salad, you can definitely add some chickpeas, lentils, or quinoa. It would also be great served with a hummus sandwich, or a fresh batch of crackers and dip. In the winter, I’d love to serve the salad with some piping hot split pea soup and toast. Yum.
Such a wonderful way to enjoy fall produce! Hope you like it.
To find out about the amazing quinoa dish we served it with, you’ll just have to tune back in tomorrow! Till then,