Kale and Parsnip Salad in Maple Sesame Dressing
Recipe type: Salad, Vegan, Grain/Gluten-free
Serves: 4
  • 1 Tbsp unrefined Toasted Sesame Oil
  • 1 Tbsp pure Maple Syrup
  • 1 Tbsp Lemon or Lime Juice
  • 1 clove Garlic, minced
  • Good pinch Sea Salt
  • 1 bunch Tuscan Kale, stems removed and torn into pieces
  • 1 medium Parsnip, peeled then shaved into ribbons with a peeler
  • 1 handful Pecans, toasted
  • 1 handful Pomegranate seeds
  • 1-2 Clementines, peeled and halved
  1. To make the dressing, whisk the oil, maple syrup, citrus juice, garlic and salt together.
  2. Gently massage the kale with the dressing until the leaves start to wilt and become tender. Taste and adjust seasoning. Toss the remaining ingredients together and serve.
Since kale is so hearty and parsnip doesn’t brown, this salad stays nice and perky for hours at room temperature. Just add the pecans directly before serving.
Recipe by Marci Cornett at http://marcicornett.com/recipe-kale-parsnip-salad-maple-sesame-dressing/