It’s the season of potlucks – or one of them, at least, and as such I’ve been in my typical ‘vegan veggie things in a bowl with zero gluten – but nuts, so no suitable for almost but not quite everyone’ mode.

This salad as written makes a ton. Like 2 trays full, which is overkill for a 10-person potluck. Hopefully, more will turn up – or everyone comes hungry. I’ve got too many party leftovers at my house.

Gluten-free, paleo, vegetarian, vegan

Pear + Radish Salad

A crapton shredded kale (I used something like 6 – 8 cups because that was the size of my package – this dictated the size of my salad because I didn’t want leftovers)
2-3 cups chopped red cabbage
6 smallish pears, chopped
20 radishes (I used English Breakfast, but watermelon or another peppery variety would be even better)
2 hand fulls slivered almonds
1 hand full raw pepitas
2 hands full pine nuts
1 bunch snipped chives

For the dressing

Note: I doubled this recipe to get the amount of dressing I wanted

1/4 c. lemon juice
4 cloves garlic
1.5 Tbsp. date molasses
4-5 glugs or turns around the mixer olive oil
Hand full parsley
4 sprigs thyme
1/4 c. tahini
1/4 c. water
1 Tbsp. grainy mustard (if you’ve been reading awhile, you’ll know by this I always mean Maille Wholegrain because it’s my 😍)
1 green onion
Generous salt & pepper

Prep all salad ingredients and add to a vessel of some sort. Whiz the dressing together in your food processor and pour over the salad. Massage with your hands to combine and work into the kale.

Serves a party