Ingredients
Granola
- 1 cup old fashioned oats
- 1/2 cup shelled sunflower seeds
- 1/3 cup dried cranberries or raisins
- 3 tbsp coconut oil, melted
- 3-4 tbsp maple syrup, to taste
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp kosher salt
Salad
- 6 cups Tuscan kale, roughly chopped
- 1 cup sliced figs, stems removed
- 1/2 cup fresh Parmesan cheese, grated
Dressing
- 1/3 cup plain whole milk Greek yogurt
- 2 tbsp tahini
- 2 tbsp apple cider vinegar
- 2 tbsp honey
- 1 tbsp fresh oregano, chopped
- 1 tsp Dijon mustard
- 2 cloves garlic, minced
- 1/2 tsp cinnamon
- 1/4 cup fresh Parmesan cheese, finely grated
Instructions
- Preheat and Prepare Granola: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Combine oats, sunflower seeds, dried cranberries or raisins, melted coconut oil, maple syrup, ground cinnamon, ground ginger, ground cloves, and kosher salt on the baking sheet. Toss everything together until evenly coated and spread in an even layer.
- Bake Granola: Bake the granola mixture for 12-15 minutes, tossing a few times during baking to ensure even toasting. Keep a close watch to prevent burning, as granola can quickly go from toasted to burnt if left unattended. Once golden and fragrant, remove the granola from the oven and let it cool completely.
- Make the Tahini Cider Dressing: In a bowl or food processor, whisk or blend together the Greek yogurt, tahini, apple cider vinegar, honey, fresh oregano, Dijon mustard, minced garlic, cinnamon, and finely grated Parmesan cheese. Taste and adjust seasoning by adding salt, pepper, or extra sweetness if needed.
- Massage the Kale: Place the chopped Tuscan kale in a large bowl and add 2 to 3 tablespoons of the dressing. Massage the dressing into the kale for a few minutes until the leaves darken in color and soften slightly, making them easier to eat.
- Assemble the Salad: Add the sliced figs, cooled granola (use as much as desired), and grated Parmesan cheese to the massaged kale. Toss gently to combine all ingredients evenly.
- Serve: Serve the salad immediately with additional tahini cider dressing on the side for drizzling as desired.
Notes
- Be careful while baking the granola as it can burn quickly; keep an eye on it especially towards the end.
- You can substitute dried cranberries with raisins or any dried fruit of your choice.
- Massage the kale well to break down its fibrous texture and enhance flavor absorption.
- Granola can be made ahead and stored in an airtight container for up to one week.
- Adjust the sweetness of the dressing and granola to your preference by increasing or decreasing maple syrup and honey.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
