Carrot & Kale Salad with Creamy Honey Tahini Dressing

Hearty pan-roasted rainbow carrots, tossed with tender massaged kale and the creamiest dairy-free honey tahini dressing. Enjoy!

For the cashew cream:
1 cup raw whole cashews
filtered water

For the salad:
1 bunch tuscan kale, chopped
1 lb carrots, chopped into 1″ pieces
4 garlic cloves, peeled and smashed
1 cup tofu, cubed and seared
1/2 cup pecans, toasted and chopped
1 tbsp chives, minced
olive oil
salt and pepper

For the honey tahini dressing:
3/4 cup cashew cream
1/4 cup tahini
2 tsp honey
juice of 1 lemon

View the full recipe at Kale & Compass →