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Kale salad with apples and cranberries + tahini dressing

This hearty kale salad with apples and cranberries is amazing with your holiday dinners. Serve it as a easy and colorful side dish, or as a light and hearty main dish.
Prep Time10 mins
Cook Time0 mins
Course: Dinner, lunch, Side Dish
Cuisine: International
Keyword: apples, cranberries, holiday, kale, pumpkin seeds, walnuts
Servings: 6
Calories: 168kcal
Cost: Cheap

Ingredients

Salad

  • 3 large handfuls chopped kale, stems removed
  • 2 red apples
  • 3 tbsp pumpkin seeds
  • 4 tbsp walnuts
  • 4 tbsp cranberries

Tahini dressing

  • 2 tbsp tahini
  • 1 tbsp extra virgin olive oil
  • 1 tsp lemon juice
  • 2 tbsp cold water
  • salt, pepper

Instructions

Tahini dressing

  • Add the tahini to a small bowl. Add the remaining ingredients one by one, stirring to combine thoroughly between each one.

Assemble the salad

  • Add the kale to a bowl with the tahini dressing. Use your hands to massage the kale thoroughly. This will help coat the kale with the dressing, and also breaks down the fibers in the kale, making it easier to eat and digest.
  • Remove the cores from the apples, dice them and add to the salad.
  • Add the rest of the ingredients, stir to combine and serve.

Notes

  • Diced apples tend to brown fast. If you want to make this salad the day before serving, I suggest leaving out the apples. Add them just before serving to prevent them from browning.
  • Leftovers should last 2-3 days in the fridge, but as mentioned, the apples can brown slightly. The salad is not suitable for freezing.
  • This recipe makes a side dish for 6 people. As a main dish, it would be enough for 2-3 portions.
  • Use cold water for the tahini dressing, as this will make the dressing more creamy.