Anyone that has ever worked a seasonal job knows that wonderful lull that happens after your last day of work. The days when there is nothing to do but sit and bask in the surreal sense that another season of tough work has come to an end. This is where my husband has found himself the last couple weeks.
Jay runs fishing charters out of Lake Michigan and Lake Erie from April through mid October. He spends a majority of his time on the fishing boat but now that the Double Trouble is in storage he is home for good.
This has meant long evenings spent relaxing on the couch snuggling with the dogs, baking an inordinate amount of chocolate chip cookies, and watching Stranger Things (twice!!).
Having him home meant putting Daily Ciabatta on the back burner, but I’m happy to same I’m back with this beautiful salad.
This salad hits all the notes: Crunchy, sweet, starchy, savory, creamy, and spicy. Chili tahini dressing is a must try while apples and maple scream fall.
Hope you’re enjoying the season, friends!
Spicy Maple Roasted Carrot Kale Salad with Chili Tahini Dressing
For the Salad
- 2 Medium Carrots, sliced thin
- 2 Tbsp Maple Syrup
- 1 Tbsp Olive Oil
- 2 Tsp Chili Flakes
- 1/4 Tsp Salt
- 6-8 Kale Leaves, stems removed
- 1/2 Tbsp Olive Oil
- 1 Granny Smith Apple, sliced
- 1 Serrano or other hot pepper, sliced (Optional)
- 1 Avocado, sliced
For the Dressing
- 2 Tbsp Tahini
- 1 Tbsp Maple Syrup
- 1 Tbsp Sriracha
- 1/2 Tsp Chili Flakes
Make the dressing by combining the tahini, maple syrup, sriracha, and chili flakes with a fork.
Preheat the oven to 400. Combine the maple syrup, 1 tablespoon olive oil, and chili flakes in a large bowl. Add the carrots and toss to combine. Line a baking sheet with parchment paper and spread the carrots on the baking sheet in an even layer. Sprinkle with salt then roast the carrots for 15-20 minutes or until the carrots are starting to turn brown on the outside.
Thinly slice the kale and place in a bowl. Add the 1/2 tablespoon olive oil and massage the kale until tender. Add the dressing and toss to combine. Separate the kale into two separate bowl and top with carrots, apple slices, hot pepper slices (optional), and avocado.