Kumquat Kale Salad with Tahini Dressing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant kale salad with kumquats, toasted breadcrumbs, and a creamy tahini-maple dressing ready in 30 minutes. Plant-based and full of texture from chia seeds and the bright citrus notes. A healthy, quick side dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8-10 ounces curly kale ((torn or chopped // large stems removed))
- 5-6 kumquats , ((very thinly sliced))
- 1 cup fresh bread crumbs ((I ground mine from a wheat baguette - use GF if gluten-free))
- 1 Tbsp olive oil ((divided))
- 1/2 large lemon ((juiced))
- 1 pinch each salt and pepper
- 1 Tbsp vegan parmesan cheese
- 2 Tbsp chia seeds ((or sub hemp seeds or poppy seeds))
- 1/2 cup tahini
- 1/2 large lemon ((juiced // 1/2 large yields ~1 1/2 - 2 Tbsp))
- 1 Tbsp orange (or kumquat) juice
- 1-2 Tbsp maple syrup ((plus more to taste))
- 1 pinch salt
- Water or plain almond milk ((to thin))
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 201mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 509mg
- Calcium
- 282mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 201MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.