Continue embracing the new year with recipes that are easy and delicious ✨ Start strong with @chummywithfood’s Vegan Kale Pesto Salad – a delicious twist that’s kind to your taste buds and resolutions. Share your go-to healthy and delicious dishes below in the comments!

Vegan Kale Pesto with Savoy Cabbage & Flaxseed/Pepita Croutons

Vegan Kale Pesto Ingredients:
-2 cups of Plenty Baby Kale
-1/3 cup Extra Virgin Olive Oil
-½ cup walnuts (or any nut of choice)
-2 tbsp. lemon juice
-1 tsp. miso paste
-1 tbsp. chives
-2 cloves of garlic
-Salt & Pepper

Directions: Combine kale, olive oil, walnuts, lemon juice, miso paste, chives & garlic cloves in a food processor. Pulse until smooth and creamy. Adjust seasonings to your liking.

Flaxseed and Pepita Croutons Ingredients:
-1 cup flaxseeds
-½ cup raw pepitas (pumpkin seeds)
-1 tsp. garlic powder
-1 tsp. onion powder
-Salt & Pepper

Directions:
-Combine flaxseeds and pepitas in a bowl with garlic powder, onion powder, and S&P. Mix well, cover, and place in the refrigerator overnight (or a minimum of 4 hours)
Line a baking sheet with parchment paper and place mixture on the baking sheet. With a spatula (or any other flat kitchen tool) smooth out the flax/pepita mixture until it is evenly distributed and thinly covering the majority of the baking sheet.
Bake in a 275-degree oven for 1 hour and 15 minutes. or until the cracker has fully crisped up.
Allow it to cool and then break it apart into small pieces.

Salad Ingredients:
-1 Savoy Cabbage
-1-2 Watermelon Radishes

Directions:
Slice cabbage thinly (you can use a mandolin slicer if you wish)
Peel watermelon radishes and slice them thinly as well.
Combine pesto with cabbage and radishes. Add flaxseed crackers & enjoy!