My favorite salad to make on Thanksgiving. Its full of sweet and savory fall flavors and pairs perfectly with your classic holiday sides. Top with leftover turkey for a yummy post Thanksgiving lunch!
Fall Kale Salad with Maple Tahini Vinaigrette
Ingredients
Kale Salad
- 4 cups curly kale
- 1/2 cup pomegranate seeds
- 1/2 cup pecans
- 1 honey crisp apple
- 1/2 red onion
Maple Tahini Dressing
- 1/4 cup olive oil
- 2 tbsp tahini
- 2 tbsp maple syrup
- 2 garlic cloves minced
- 1/2 tsp salt
- 1 lemon juiced
Instructions
- spread pecans onto a cookie sheet and bake at 325 for about 8 minutes until lightly toasted
- prepare dressing by adding all ingredients into a medium bowl and whisk until combined
- thinly slice red onion and chop apple into matchsticks
- add kale to a large bowl and massage in olive oil
- add pomegranate seeds, pecans, apple and dressing and toss to combine