Apple and Kale Salad with Walnuts and Lemon Tahini Dressing

Apple and Kale Salad with Walnuts and Lemon Tahini Dressing

A wholesome and nourishing autumn harvest salad with massaged kale, crisp apples, tart cranberries, dates and toasted walnuts. Tossed in a creamy and citrusy lemon tahini dressing. The recipe is vegan, gluten-free, dairy-free and oil-free. It wins over the greens lovers and the salad skeptics at the table.

Course Side Dish

Cuisine North American, traditional, vegan, vegetarian

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 20

Total Time 20

Servings people

Calories 235kcal

Author Hannah Sunderani

Ingredients

Creamy Lemon Tahini Dressing

1/4 cup lemon juice (about 2 lemons)
1/4 cup tahini
2 cloves garlic , minced
pinch sea salt
filtered water , to thin (I used 2-3 tbsp)

Apple Kale Salad

1 bunch kale (200 g/7 oz), washed and torn into bite sized pieces (with stems removed)
1/2 cup walnuts
2 tbsp hemp hearts
1 apple , thinly sliced
2 tbsp dried cranberries
3 medjool dates , pits removed, and chopped
1/3 cup pomegranate seeds
sea salt and pepper , to finish

US Customary - Metric

Instructions

Make the creamy lemon tahini dressing: In a small bowl add lemon juice, tahini, garlic, and sea salt. Whisk to combine. Add splashes of water to thin until desired dressing consistency (I used 2-3 tbsp).
Add the washed and torn kale to a large mixing bowl and massage with your hands for 1 minute. This helps to soften the leaves so they are less tough, and will be better primed to absorb dressing.
Roast the walnuts in a small saucepan on medium heat, stirring occasionally until lightly browned and fragrant, about 7-10 minutes. Let cool slightly then chop.
Pour the dressing over kale leaves and toss to combine. Sprinkle with the walnuts, hemp hearts, chopped dates and cranberries.
Transfer kale salad into a serving bowl. Nudge the sliced honeycrisp apples into the salad in decorative way, and sprinkle with the pomegranate seeds. Season with salt and pepper and serve.

Notes

This kale salad can be prepared hours in advance, or even the day before. In fact, it tastes better over time as the dressing has time to absorb into the leaves. Dress the kale with the lemon tahini dressing, cover well, and keep in the fridge. Right before serving, top salad with apples, pomegranate seeds, nuts and dried fruit.

Nutrition