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Joanne Molinaro
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Servings 6

Ingredients
  

  • 2 bunches curly kale chopped
  • 4-5 florets broccoli chopped
  • 1/4 red onion diced
  • 1 carrot julienned
  • 1 zucchini chopped
  • 1/2 Honeycrisp or Granny Smith apple diced
  • 1/2 cup dried cranberries
  • 1/4 cup toasted walnuts
  • 1/2 avocado chopped
  • 1 parsnip sliced paper thin
  • 1/2 Tablespoon extra virgin olive oil
  • salt
  • pepper

For the dressing

  • 1 Tablespoon almond butter
  • 1/2 Tablespoon gochujang
  • 1/4 cup coconut water
  • 1 Tablespoon white vinegar
  • 1/2 teaspoon ground turmeric
  • salt
  • pepper

Instructions
 

  • Preheat oven to 450°F. Slice parsnip into paper thin slices (you can use a mandolin or a potato peeler). Drizzle with ½ tbsp extra virgin olive oil and place slices on baking sheet in one layer. Place in the preheated oven for ~7 minutes until they are toasted brown. Set aside to cool.
  • Place all salad ingredients into a large bowl. Season with salt.
  • Create dressing by placing all dressing ingredients into a deep bowl and using an immersion blender to blend until creamy.
  • Add dressing, little by little, to salad (you don’t want to overdress). When greens are just barely coated with salad, use your hands to massage the dressing into the kale and other greens. Place in the refrigerator for at least 45 minutes and up to 24 hours.
  • Right before serving, add a little more dressing (to taste). Garnish with roasted parsnip chips.
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