Winter Roasted Kale Salad | Recipe Cart

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2-3 tablespoons lemon juice, plus some zest
• 1 teaspoon honey or agave
• 1 garlic clove
• Sea salt and fresh black pepper
• 2 tablespoons tahini
• Grated pecorino or parmesan cheese, reserve some for garnish (omit if vegan, or replace with nutritional yeast)
• Water to thin, as needed
• A few pinches of red pepper flakes
• Large bunch of kale
• Extra-virgin olive oil, for drizzling
• 2-3 scallions, chopped, white and green parts
• ¼ cup dried cranberries
• ½ cup chopped parsley
• ¼ cup toasted pine nuts or other nuts
• ½ package tempeh, sliced into ¼″ thick strips
• Extra-virgin olive oil
• Splash of soy sauce
• Splash of balsamic
• Drizzle of honey