Description

A hearty kale salad with crisp apple, dried cranberries, toasted pecans, and a warm maple-tahini dressing. Perfect for a quick weeknight meal or a crowd-pleasing side dish.

Ingredients

Scale

1 large bunch lacinato kale (about 8–10 ounces), stems removed and thinly sliced
1 large Honeycrisp or Fuji apple, cored and cut into matchsticks
½ cup dried cranberries
½ cup pecans, toasted and roughly chopped
¼ cup pumpkin seeds (optional)
¼ cup crumbled feta cheese (optional)
3 tablespoons tahini
2 tablespoons maple syrup
2 tablespoons apple cider vinegar
1 tablespoon olive oil
2–3 tablespoons warm water
½ teaspoon salt
¼ teaspoon black pepper
Pinch of cinnamon

Instructions

Prep the kale: Wash and dry kale. Remove stems, stack leaves, roll tightly, and slice crosswise into thin ribbons (about ¼-inch wide). Place in a large bowl, drizzle with 1 tablespoon olive oil and a pinch of salt. Massage with your hands for 2-3 minutes until leaves soften and darken.
Toast the pecans: Heat a small skillet over medium heat. Add pecans and toast, stirring frequently, for 3-4 minutes until fragrant. Remove from pan immediately and let cool, then roughly chop.
Prep the apple: Core the apple and cut into thin slices, then into matchstick-sized pieces. Toss with a squeeze of lemon juice if not serving immediately to prevent browning.
Make the warm dressing: In a small saucepan over low heat, combine tahini, maple syrup, apple cider vinegar, olive oil, salt, pepper, and cinnamon. Whisk continuously for 2-3 minutes. Slowly add warm water, 1 tablespoon at a time, whisking until smooth and pourable. Keep warm.
Assemble the salad: Pour warm dressing over massaged kale and toss well. Add chopped apple, toasted pecans, dried cranberries, and pumpkin seeds (if using). Toss gently. Sprinkle feta on top if using.
Let rest: Allow salad to sit at room temperature for 10 minutes before serving to let flavors meld. Serve warm or at room temperature.

Notes

Massaging the kale is essential for tenderness. Warm the dressing to prevent tahini from seizing. Let salad rest 10 minutes before serving for best flavor. Store in refrigerator up to 3 days; add apples and nuts fresh if meal prepping.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Salad
Cuisine: American

Nutrition

Serving Size: 1 serving (about 2 c
Calories: 285
Sugar: 16
Sodium: 350
Fat: 18
Saturated Fat: 2
Carbohydrates: 30
Fiber: 6
Protein: 7

Keywords: kale salad, harvest salad, apple salad, cranberry salad, maple tahini dressing, fall salad, gluten-free, vegetarian, vegan option