Sesame Winter Veggie Salad

Ingredients

• 2 Tablespoons toasted sesame oil
• 2 Tablespoons olive oil
• 1 Tablespoon soy sauce or tamari
• 1 teaspoon maple syrup or honey
• juice of 1 large orange, about ¼ cup
• 1 Tablespoon rice wine vinegar
• ¼ teaspoon red chili pepper flakes
• ¼ teaspoon ground ginger
• 1 bunch of baby broccoli, chopped
• ½ bunch of kale, rinsed and chopped
• 1 carrot, peeled into ribbons
• 1 green onion, sliced thin
• ½ cup cilantro leaves

Optional:

• ¼ cup chopped almonds
• 1 tablespoon sesame seeds

Instructions

1. Preheat oven to 400°F and line a large baking sheet with parchment paper.
2. Make the dressing by combining the first 8 ingredients and mix well. Set aside.
3. Chop the broccoli and toss with 1 tablespoon of the dressing. Add broccoli to the baking sheet and bake for 10-15 minutes.
4. While that's cooking, place kale in a salad bowl, add 2 tablespoons of the dressing and massage with (clean!) hands for 1 minute.
5. Set kale aside and let rest while you prep the remaining ingredients - peel carrots, slice onions, chop cilantro and almonds (if using).
6. Once the broccoli is done, remove from oven and immediately add to the kale, along with the carrot ribbons, green onion, cilantro, almonds, sesame seeds, and an additional 2 tablespoons of dressing.
7. Toss everything together until evenly coated and kale has slightly wilted from the heat. Add more dressing if desired, there should be about ¼ cup left over.
8. Serve right away, or at room temperature within the hour.

Salad will keep well in the fridge, for up to 3 days and can be served cold, or heated in the microwave for 30-45 seconds.