Kale Salad with Squash & Beet Chips and Walnut Croutons
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Serves: 4
 
Ingredients
Walnut Croutons:
  • 1 c Walnuts, soaked overnight, drained and rinsed
  • 10 Cerignola Green Olives (the giant ones) pitted and chopped (or ½ cup of other olives)
  • 2 Garlic Cloves, chopped
  • 1 Lemon, zested
  • 1 tsp Nutritional Yeast
  • ¼ tsp dried Turmeric
  • ½ tsp Psyllium Husk
  • Sea(weed) Salt to taste
  • Several grinds of Black Pepper (to enhance turmeric absorption)
Salad:
  • 1-2 bunches of Lacinato (or other) Kale, chopped, washed and dried
  • 4-6 small Beets, sliced thinly on a mandolin
  • 250-400g Squash (I used half of a small Red Kuri but any squash will do), de-seeded and sliced thinly on a mandolin
  • 2 Tbsp Extra Virgin Coconut Oil
Tahini Dressing:
  • 2 Tbsp Tahini
  • 1 Tbsp Chickpea Miso (or brown rice miso)
  • 2 Tbsp Dulse
  • 2 Garlic Cloves
  • ¼ c Lemon juice
  • ¼ c Water
  • 1 Lemon zest
  • 1 Tsp Dijon
  • Sea(weed) Salt to taste
Instructions
For the Walnut Croutons:
  1. Preheat the oven to 200*F
  2. In a food processor, grind up all of the ingredients EXCEPT for the psyllium.
  3. When it is coarsely ground and well blended, add the psyllium and blend until well mixed.
  4. Dump out onto a piece of parchment paper and roll it out to just under a centimeter thick.
  5. Using a pizza cutter or a butter knife, cut it into squares (without cutting through the parchment).
  6. Transfer the entire piece of parchment with the rolled out squares onto a baking sheet and bake for an hour.
  7. Remove form the oven, separate the squares and turn them over and bake for another 30-60 minutes or until they are dried out.
  8. (Alternatively, dehydrate in your dehydrator for 12 hours)
For the Salad:
  1. Preheat the oven to 325*F
  2. Line two baking sheets with parchment paper.
  3. Put a Tbsp of extra virgin coconut oil on each and put the baking sheets in the oven for a minute to melt it.
  4. Put the sliced squash on one sheet and the sliced beets on the other. Toss them around evenly in the melted oil.
  5. lay them out on the baking sheets so that they are not overlapping.
  6. Bake for 30-40 minutes or until crispy but not too brown.
  7. Meanwhile wash and dry the kale.
  8. Toss with the dressing and crispy chips and top with the walnut croutons.
For the Dressing:
  1. Blend all ingredients together in the blender until very smooth.
  2. Use right away or cover in the fridge for up to a week.
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/greens/kale-salad-with-veggie-chips-and-walnut-croutons/