Creamy Purple Kale Salad with Warm Pearl Couscous and Crunchy Radishes

The head of bright purple kale that came in my SPUD box this week was so fluffy, I instantly envisioned it coated in a creamy dressing. Here’s what ensued. This salad is extremely simple, so feel free to add some of the optional toppings listed at the bottom of the recipe. Although sometimes, simple is best…



1 head organic purple kale (I got mine from SPUD)
1 c. pearl harvest couscous
1 bunch radishes (sliced thinly using a mandolin)
drizzle evoo

Optional toppings: pine nuts, toasted hazelnuts, sunflower seeds, smoked tofu, hummus, avocado.


1/4 c. tahini
2 tbsp. evoo
2 tsp. dijon
1/3 c. apple cider vinegar (I use Earth’s Own)
2 tbsp. vegenaise
1.5 tsp. fennel
1.5 tsp. marjoram
lots of s&p


1. Cook pearl harvest couscous according to package instructions. You can add them to the salad warm or cool.

2. Wash and tear kale, then massage with olive oil and salt to soften leaves.

3. Add all dressing ingredients to a jar and shake vigorously. Taste and adjust ingredients as necessary.

4. Add all salad ingredients to a large bowl, then top with as much dressing as you like. Toss and enjoy!

Comments are closed.