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Fall Kale Salad with Maple Tahini Vinaigrette

Print Recipe
Course Dinner, Lunch
Prep Time 20 mins
Servings 4 servings

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