Last month I went on a trip to New York and had lunch at a really cool vegan restaurant in Brooklyn, named “Sun in Bloom” which was recommended by veganspecialist Kim-Julie Hansen. Their signature dish is Chef Aimee’s Macro Salad, which was an amazing vegan salad. I love to try out and get inspired by these vegan restaurants when traveling.
The base is kale, massaged with a creamy dressing. Then Aimee added sauerkraut, which was a surprisingly nice addition. These fermented foods are a great source of probiotics and have many more healthbenefits (more info).
Further ingredients are roasted pumpkin or butternut, avocado, wakame, spiced pumpkin seeds, cayenne. In the recipe here below, I give you two different dressings, of which I prefer my Ginger-Sesame-Miso-Tahini Dressing, but I also give you a slightly easier one.
It’s an absolute ‘superfood’ salad! Try it out and I would love to hear from you! #Yvetteshealthykitchen
Much Aloha Yvette
Brooklyn's 'Sun in Bloom's' Vegan Macro Salad
- 1 bunch of curly kale
- 1 lemon
- 1 - 2 cups butternut squash or sweet potato cubed 3/4 of an inch
- 1 tsp of 'sumac' spice * optional
- 1 yellow onion sliced
- 1/4 cup sauerkraut squeeze out the juice before use
- 3/4 cup broccoli florets blanched this is optional
- 1 avocado sliced
- 1/4 -1/2 cup pumpkin seeds
- 1 tsp currypowder a dash of cayenne
- olive oil salt and pepper
Dressing, many creamy tahini based dressings will do the job, here are two options
1. My favorite for this salad: My Ginger-Sesame-Miso-Tahini dressing click here for recipe
2. A lemon-garlic tahini sauce
- ¼ cup olive oil
- 3 to 4 tablespoons lemon juice to taste
- 2 tablespoons tahini
- 1 large clove garlic pressed or minced
- ½ teaspoon fine sea salt
- 1/2 tsp or more of maple syrup
- Freshly ground black pepper to taste
- a bit or warm water
- Preheat oven on 185 C or 385 F
- Prepare the pumpkin or butternut squash, toss with oil, salt and pepper and if you have the sumac spice, place in oven to roast for about 20-30 minutes, check regularly. Should not be too soft.
- Wash the kale, rip of leaves from stem and cut or tear the kale in small pieces according to your liking. Place kale in a bowl, add some salt, lemon juice and olive oil and massage and squeeze your kale.
- Sauté the onions until nicely golden brown, put aside to cool off on a plate.
- In the same frying pan as the onions, roast the pumpkin seeds, slowly. Once they start popping, add a dash of oil and the spices; curry powder and cayenne, stir thoroughly.
- Pumpkin seeds: you can also make the toasted ume bushi pumpkin seeds, click here for recipe
- Make the dressing by mixing all ingredients in a blender, pour a bit over the kale and massage once more.
- Assemble all in a big bowl or on individual plates,
- Mix kale, sauerkraut and onions, place sweet potatoes/butternut on top, optional the broccoli florets. Then the sliced avocado, more dressing and sprinkle with toasted pumpkin seeds, some cayenne or chili flakes and some coarsely grated sea salt.
click here for recipe
* Sumac is a middle eastern, lemonly flavoured spice
*This salad can easily be kept in fridge for your next day 'to go lunch'