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Shredded Kale and Pear Salad with Maple Tahini Dressing {Vegan}

Shredded Kale and Pear Salad with Maple Tahini Dressing {Vegan}

Shredded Kale and Pear Salad with Maple Tahini Dressing {Vegan} is :

dairy free , lacto ovo vegetarian , vegan

By
Prep Time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Yield: 4 Servings
Tags: Vegan
Health Score: 86 %

Ingredients:

1

anjou pear
1/2 cup

fennel
1/4 cup

freekeh
1 clove

garlic
some

ground pepper
2 - 1/2 cups

kale
2 tablespoons

lemon juice
2 teaspoons

maple syrup
1 - 1/2 tablespoon

olive oil
1/3 cup

pecans
some

salt
1/4 cup

tahini
3/4 cup

water
2 teaspoon

white wine vinegar

Instructions:

  1. In a medium saucepan, combine wholegrain freekeh, water and a pinch of salt. Bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, for approximately 45 minutes, until all the water has been absorbed.

  2. Remove the pan from the heat and cool completely.Meanwhile, prepare the dressing. In a small bowl, whisk together the tahini, garlic, lemon juice, vinegar and maple syrup. Slowly whisk in the olive oil. Season with taste with salt and pepper.In a large bowl, add the kale, pear, pecans, fennel and freekeh, and toss together.

  3. Add dressing as desired, and mix to coat the salad ingredients. Use only as much dressing as you like.

Wine Pairing :

  • chardonnay
  • gruener veltliner
  • sauvignon blanc

Salad works really well with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings.