Sesame Soy Kale Salad

So do you guys have a salad that turned you into a salad eater? Like the one salad that was so good you asked for seconds, and thirds, and totally changed the way you look at salads? For me, that happened with this salad. I remember the exact moment.

See, up until I consumed this particular salad, those green leafy bowls were just something I politely chowed through so I could get to something better. I would never choose to eat one and I certainly wouldn’t make a meal out of it.

Shortly after I had Nolan, my mom made this salad, a recipe from her friend Anna. Perhaps it was postpartum hormones, perhaps it is just that good (yes), I just couldn’t get enough. I’ve made it at least a million times since then. I didn’t know what to call it, so in a creative blank I dubbed it “Yummy Salad” on the recipe card that has yet to be put back in the box.

Every night Jaryd and I would look at each other and one would knowingly confirm with the other, “Yummy salad?” It was on repeat, you guys.

I throw this together for lunch, dinner, really whatever excuse I can find to make it. There’re only a handful of ingredients and it comes together pretty quickly! Here’s how it goes:

Place your baby kale and baby spinach in your bowl. Slice the tomatoes and green onions an add them to your salad bowl.

Toast the sliced almonds on the stovetop over medium hight heat. You have to be pretty diligent with these because after a couple minutes they’ll start to smell nice and toasty. Keep stirring and shaking the pan so they don’t sit too long, otherwise they’ll burn. Once they’re golden brown, immediately add to your salad bowl or a small separate bowl to cool and sprinkle them on top.

Add the sesame seeds to the large salad bowl.

In a dressing jar, combine the dressing ingredients and shake. Pour over the salad and toss everything together.

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Sesame Soy Kale Salad

This Sesame Soy Kale Salad is the easiest throw together salad that makes for the perfect meal! Only a handful of ingredients in this salad and the mouthwatering flavors have you coming back for a second bowl!

Recipe by:Lindsay Grimes

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Prep: 10 minsTotal: 10 mins

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Servings: 2 1x

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Ingredients

• 2 cups baby kale
• 2 cups baby spinach
• 2 green onions, chopped
• 1/3 cup sliced almonds, toasted
• 1/2 cup grape tomatoes, halved
• 1 tablespoon sesame seeds
• 6 tablespoons extra virgin olive oil
• 3 tablespoons soy sauce (or tamari)
• 3 tablespoons rice vinegar
• 1 tablespoon agave nectar (honey or maple syrup works too)

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Instructions

1. Place your baby kale and baby spinach in your bowl.
2. Slice the tomatoes and green onions an add them to your salad bowl.
3. Toast the sliced almonds on the stovetop over medium hight heat. You have to be pretty diligent with these because after a couple minutes they’ll start to smell nice and toasty. Keep stirring and shaking the pan so they don’t sit too long, otherwise they’ll burn. Once they’re golden brown, immediately add to your salad bowl or a small separate bowl to cool and sprinkle them on top.
4. Add the sesame seeds to the large salad bowl.
5. In a dressing jar, combine the dressing ingredients and shake. Pour over the salad and toss everything together.

© The Toasted Pine Nut

Enjoy!! xo