Chopped Kale Salad with Sesame Tahini Dressing

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Chopped kale salad with sesame tahini dressing is a delicious fall salad packed with so much flavor. It’s crisp, crunchy, and pairs well with any weeknight dinner!

chopped kale salad

Chopped Kale Salad

Kale salads are a favorite of mine no matter the season. They’re versatile, taste better the longer they sit, and are hearty enough to be a satisfying meal.

This chopped kale salad is tossed in a creamy sesame tahini dressing, and topped with crunchy veggies like cabbage, carrots and cucumbers. The apple slices and dried cranberries add the perfect sweetness, and the shaved almonds add a delicious crunch.

kale salad

Kale is the superior green base to use for any salad in my opinion. It stays crisp when marinated, and works well with a variety of different dressings and flavors.

This salad would make for the perfect meal prep salad to go with some baked salmon, chicken, or chickpeas for added protein.

What to add to your kale salad

I threw together this recipe based off of what I had in my fridge, so you can easily customize it depending on what you have around!

Here’s what you’ll need:

  • Kale- for this recipe I love using tuscan kale
  • Crunchy vegetables- I used cucumbers, carrots and cabbage. Other ideas are bell peppers, red onion, or sugar snap peas
  • Apples and dried cranberries for a little sweetness
  • Shaved almonds for an added crunch
  • Optional: parmesan or feta cheese to top

The homemade tahini dressing brings all of the flavors together and adds the perfect balance of fat to the salad.

Make this chopped kale salad the next time you need an easy way to pack in some vegetables to your week! It’s fresh and vibrant, and an easy way to clean out your fridge.

chopped kale salad

This salad is so delicious, easy to make, and packed with flavor. I can’t wait for you guys to try it!

What to serve with your kale salad:

Harissa Sesame Salmon Patties

Roasted Beet Pasta

Pan-seared Branzino

Lemon Pepper Tofu

Kale Salad with Sesame Tahini Dressing

5 from 1 vote
Course: Gluten-Free, Salads, Vegan
Servings

4-6

servings
Prep time

20

minutes
Cooking time

0

minutes
Total time

20

minutes

Ingredients

  • 1 bunch tuscan kale, about 4 cups chopped

  • 2 cups chopped purple cabbage

  • 2 large carrots, peeled

  • 2 -3 Persian cucumbers

  • 1/4 cup dried cranberries

  • 1/3 cup shaved almonds

  • 1/2 large apple

  • Optional toppings: shredded parmesan or crumbled cheese

  • Sesame Tahini Dressing
  • 1/4 cup tahini

  • 2 tsp sesame oil

  • 1 tsp honey

  • Juice from 1/2 lemon, about 1-2 tbsp

  • 1 tsp dijon mustard

  • 1 clove garlic, crushed

  • 1/4 cup water

  • Salt & pepper

Directions

  • Chop the cabbage, carrots, apples and cucumbers into 1/2 inch pieces.
  • Add them to a bowl with the chopped kale, dried cranberries and shaved almonds.
  • Prepare the tahini dressing by adding the ingredients to a small blender, or blend together with an immersion blender
  • Toss the dressing with the salad and adjust the salt if needed.
  • Serve with your favorite main course. The salad will stay fresh in the fridge for up to 3 days

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!

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