January 15, 2014 3

Creamy Kale Salad with Cracked Pepper Polenta Croutons

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I’m both honored + excited to be guest posting today over on Tasty Yummies. Beth is one of my most fave bloggers, like ever. I’m a pretty lucky to girl to call her a friend in this crazy little blogging community. Beth’s style is simple, clean + honest; and that’s just the way I like it.

Winter is a time for stillness, a time to quiet your mind and keep things simple. I especially love January because it’s a time of reflection + healthy eating. After all those cookies, cakes + cocktails our bodies are just starving for some greens! This Creamy Kale Salad with Cracked Pepper Polenta Croutons is just the ticket to feeling refreshed and properly nourished.

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This recipe uses shredded raw Tuscan kale, a variety of kale that’s more texturally desirable when eaten raw than the green curly kale variety. I’ve massaged and lightly dressed it with a basil infused version of my classic vegan, Creamy Roasted Garlic Dressing. Then I crisped up some cracked pepper polenta croutons and voila!

Kale Salad with Creamy Roasted Garlic Basil Dressing


  • 1 head of tuscan kale
  • 1/2 cup raw cashews {soaked for 1 hour in room temperature filtered water}
  • 1 head of garlic
  • 1 teaspoon of olive or coconut oil or so, for roasting
  • juice from 1/2 lemon
  • 5 large fresh basil leaves
  • 1/2 cup almond milk or preferred non-dairy milk
  • generous amounts of sea salt + coarse ground pepper, to taste
Cracked Pepper Polenta Croutons 
  • 1 1/2 cups filtered water or vegetable stock
  • 1/2 cup organic polenta, I use de la Estancia Organic Polenta
  • 1/2 teaspoon coarse ground pepper
  • 1/4 teaspoon sea salt
  • 1 teaspoon olive or coconut oil
  • parchment paper

Head on over to Tasty Yummies to get the full recipe!

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3 Responses to "Creamy Kale Salad with Cracked Pepper Polenta Croutons"

  1. Pingback: 25 Soups + Stews to Soothe Your Soul | With Food + Love

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