Fall Kale Salad with Tahini Dressing
In just 20 minutes, whip up a homemade fall kale salad topped with tahini dressing. With flavors of goat cheese, cranberries, and honey, this is the perfect side salad to serve during Thanksgiving and the fall season.
Servings: 6 servings
Calories: 414kcal
Equipment
- serving tray
Ingredients
- ½ cup tahini
- ⅛ cup honey
- 3 tablespoons lemon juice
- ½ teaspoon Morton kosher salt
- ¼ teaspoon finely ground black pepper
- ¼ cup extra virgin olive oil
- 1 pound kale stemmed and roughly chopped into pieces (about 2 large bunches)
- 6 ounces crumbled goat cheese
- ½ medium red onion thinly sliced (about ¾ cup)
- ½ cup dried cranberries
- ½ cup roasted pepitas
Instructions
- Add tahini, honey, lemon juice, salt and pepper to a mixing bowl. While whisking, drizzle in extra virgin olive oil until fully combined.
- Using clean hands, massage kale with tahini dressing. Toss together half of the goat cheese, red onion, dried cranberries, and pepitas. Place on a serving tray and top with remaining cheese, onion, cranberries, and pepitas. Serve immediately.
Notes
Make Ahead: To prepare the salad ahead of time, chop kale and massage in the tahini salad dressing. This can sit, covered in the refrigerator for 24 - 48. When you're ready to serve, add goat cheese, red onion, dried cranberries, and pepitas.
Leftovers: The great thing about kale is that it holds up well, even coated in the salad dressing, because it's a hearty, leafy green. If you have leftovers, they will last up to 1 week in the refrigerator. It does continue to soften the longer it sits, which is why I'd suggest only making it 24 - 48 hours before an event.
Nutrition
Serving: 1serving | Calories: 414kcal | Carbohydrates: 25g | Protein: 14g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.003g | Cholesterol: 13mg | Sodium: 372mg | Potassium: 471mg | Fiber: 5g | Sugar: 15g | Vitamin A: 7860IU | Vitamin C: 75mg | Calcium: 269mg | Iron: 4mg
