Simple Kale Tahini Salad

This Simple Kale Tahini Salad makes the perfect dinner base or side dish for a quick and healthy weekday meal. Pair it with some protein or eat it on the side for a healthy dose of greens. 

Why Make This Salad:

It’s not a hard sell on why you’ll want to make this kale salad. Not only is it healthy, but it actually tastes delicious!

1. It’s Healthy – I mean it’s a kale salad amIright?! Kale provides plenty of fiber and folate and the creamy tahini dressing contains sesame seeds which are loaded with iron!
2. It’s Fast – Other than massaging the kale which requires a bit of elbow grease, this kale tahini salad comes together quickly.
3. It Keeps – unlike most salads, this kale salad will actually keep in the fridge. Kale is a hearty green that holds up and won’t wilt like most salads.
4. It Tastes Great – Kale paired with this creamy lemon tahini has delicious flavor with a little crunch from pepitas and sweetness from cherries.

Ingredients Needed:

• Kale – you can use regular curly kale or tuscan kale (also known as lacinato kale). Either will work.
• Lemon – Not only does it add flavor but it also contains vitamin C which can help boost iron absorption from kale leaves (source). Lemon is also used in the dressing.
• Olive oil – I like using extra virgin olive oil. Olive oil + lemon juice are used to massage kale to make it easier to digest.
• Sea salt – feel free to adjust to sodium preferences.
• Dried cherries – I love the taste of dried cherries but feel free to swap them in place for other dried fruit like cranberries or raisins.
• Pumpkin seeds – sometimes called pepitas.
• Tahini – effectively ground up sesame seed paste. It gives this kale salad a creamy taste but it’s still dairy-free!
• Garlic – ideally use freshly minced garlic.
• Maple Syrup – adds some sweetness to the dressing. You could also use honey if you aren’t vegan.

How to Make Kale Tahini Salad:

Just a few simple steps are required to make this kale tahini salad!

1. Assemble salad – Prep kale and add to a large mixing bowl with lemon juice, olive oil and sea salt. Massage liquid until kale until it has completely wilted. This will take around 3-5 mins. Top salad with dried cherries and pumpkin seeds.
2. Make dressing – In a small bowl whisk together all ingredients for tahini dressing. Toss salad with tahini dressing and serve.

Easy Swaps + Substitutions:

Add protein – You could always turn this kale salad into a complete meal by adding a protein. Rotisserie chicken, grilled steak or even crispy chickpeas are all great additions.

Add in veggies – I consider this kale tahini salad a base so feel free to add in any other veggies you prefer e.g. cucumbers, bell peppers or even roasted butternut squash!

Use fresh fruit – you can always substitute the dried cherries with fresh fruit. Pomegranate seeds, chopped apples, pears etc…

Add cheese – this salad is technically vegan but if you wanted to add some cheese, I highly recommend it! Parmesan cheese or even feta are great additions.

Storage Instructions

I personally prefer eating this kale tahini salad fresh, but what’s great about kale is that its texture holds up quite well even after storing.

I find it will keep in the fridge for 2-3 days in an airtight container. For best results avoid dressing before storing leftovers but if you’ve already pre-dressed it, it will usually keep for 1-2 days.

More Healthy Salad Recipes

• Green Bean Salad
• Spring Mix Salad
• BBQ Chicken Salad
• Tomato Burrata Salad
• Grilled Asparagus Salad
• Fall Butternut Squash Salad

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