Forget every kale salad you’ve met before this one. Packed with crunchy veggies and toasted almonds, with tender bites of orzo pasta, and all tossed in creamy maple tahini dressing - this Kale Orzo Salad is the only one you’ll ever need.
0 Preheat the oven to 400°F.
1 Bring a large pot of salted water (for the orzo) to a boil.
2 While the water is coming to a boil, remove the tough stems from the kale and slice the core out of the cabbage. Finely chop the kale leaves and red cabbage.
3 By this point the water for the orzo should be boiling. Cook the orzo according to package directions.
4 Spread the almonds out on a small rimmed baking sheet. Bake, shaking the pan halfway through cooking, until the almonds are toasted and fragrant, 5 to 7 minutes.
5 Combine the olive oil, vinegar, tahini, maple syrup, and salt in a lidded jar and shake until smooth. (Note: Tahini dressings have a tendency to separate, so just keep shaking until it’s smooth and even.)
6 When the orzo is done, drain and rinse it with cool water.
7 In a large salad bowl, combine the kale, cabbage, orzo, almonds, cheese, and dressing.
