Name: Vegan Kale Cobb Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup sliced almonds; 0.75 tsp smoked paprika; 0.5 tsp onion powder; 0.5 tsp fine salt; 2 tsp avocado oil; 2 tsp maple syrup; 1 tsp tamari; 1.5 drops liquid smoke (optional); 3 tbsp red wine vinegar; 0.25 tsp smoked paprika; null null sea salt (to taste); null null ground black pepper (to taste); 1 clove garlic, finely minced or grated with a Microplane; 1 tsp fresh thyme leaves, minced; 1 tsp vegan worcestershire; 0.5 tsp dijon; 0.5 tsp maple syrup; 0.5 cup avocado oil (or other neutral-tasting oil); 4 cups chopped kale (packed (about 110 grams total)); 1 cup cherry tomatoes, halved; 1 small red onion, sliced into thin half moons; 1 small cucumber, sliced; 1 cup cooked chickpeas, drained and rinsed; 1 small avocado, pitted, peeled & sliced; 2 oz vegan cheese (of choice, crumbled)

Instructions

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1

Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
2

Place the sliced almonds (1 cup) on the parchment. In a small bowl, whisk together the smoked paprika (0.75 tsp), onion powder (0.5 tsp), fine salt (0.5 tsp), avocado oil (2 tsp), maple syrup (2 tsp), tamari (1 tsp), and liquid smoke (1.5 drops) (if using). Pour the mixture over the almonds, toss to coat. Spread in a single layer and bake for 20-25 minutes, stirring halfway, until deep golden brown.
3

Let the almonds cool thoroughly; they will crisp up as they cool. Set aside.
4

In a sealable jar, combine the red wine vinegar (3 tbsp), smoked paprika (0.25 tsp), sea salt and [ground black pepper] to taste, garlic (1 clove), fresh thyme (1 tsp), vegan worcestershire (1 tsp), dijon (0.5 tsp), maple syrup (0.5 tsp), and avocado oil (0.5 cup). Close the lid and shake well. Adjust seasoning if necessary. Set aside.
5

Transfer chopped kale (4 cups) to a large bowl. Pour about half of the dressing on top and season generously with sea salt and [ground black pepper]. Massage the dressing into the kale for at least 1 minute, or until the leaves feel a bit more tender.
6

Transfer the dressed kale to your serving platter. Top with the [almond bacon bits], cherry tomatoes (1 cup), red onion (1 small), cucumber (1 small), cooked chickpeas (1 cup), avocado (1 small), and vegan cheese (2 oz). Spoon a bit more dressing over the chopped vegetables, chickpeas, and avocado. Give the top of the salad one more sprinkle with sea salt and [ground black pepper], and serve immediately.