Tahini Kale Salad with Roasted Honey Pecans Recipe
Introduction
This Tahini Kale Salad with Roasted Honey Pecans is a fresh and flavorful dish perfect for a light lunch or a vibrant side. The creamy tahini dressing pairs wonderfully with sweet, crunchy pecans and crisp apple slices, creating a delightful balance of textures and tastes.
Ingredients
- 4 tbsp tahini (preferably homemade)
- 3 tbsp honey
- 1 clove garlic, minced
- 1 lemon, juiced
- 3 tbsp olive oil
- Salt and fresh pepper, to taste
- 1 cup pecans
- 3 tbsp honey (for roasting pecans)
- 2 bunches kale (curly or dino, stems removed and torn into bite-sized pieces)
- 1/2 cup raisins or dried cranberries
- 1 apple, cut into thin slices
- Shaved parmesan, for serving
- Sea salt and fresh pepper, for serving
Instructions
- Step 1: Preheat the oven to 350°F (175°C). In a small bowl, toss the pecans with 3 tablespoons of honey until well coated. Spread the pecans in a single layer on a parchment-lined baking sheet and bake for 10 minutes. Remove from the oven and let cool completely before handling.
- Step 2: While the pecans are baking, prepare the dressing. In a bowl, whisk together tahini, 3 tablespoons honey, minced garlic, lemon juice, olive oil, salt, and pepper until smooth and well combined.
- Step 3: Place the torn kale into a large bowl and pour the dressing over it. Toss thoroughly to coat the kale, then let it sit for at least 15 minutes to soften and absorb the flavors.
- Step 4: To serve, arrange the dressed kale on a platter or individual plates. Top with raisins (or dried cranberries), thin apple slices, roasted honey pecans, and shaved parmesan. Finish with a sprinkle of sea salt and fresh pepper to taste.
Tips & Variations
- Massage the kale gently with your hands after tossing it in the dressing to help soften the leaves and improve texture.
- Swap out apples for pears or pomegranate seeds for a different seasonal twist.
- Use store-bought tahini if you’re short on time, but homemade adds a richer flavor.
- For added protein, sprinkle toasted chickpeas or grilled chicken over the salad.
Storage
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the roasted pecans separate if possible to maintain their crunch. The salad is best eaten fresh, but you can re-toss it before serving if it has wilted slightly. Warm the pecans briefly in the oven before adding to restore their crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of greens instead of kale?
Yes, sturdier greens like Swiss chard or collard greens can work well, but kale’s texture and nutrients make it ideal for this salad.
How do I make my tahini dressing less bitter?
Whisking in a bit of honey and freshly squeezed lemon juice, as in this recipe, helps balance tahini’s natural bitterness and creates a creamy, smooth dressing.
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Tahini Kale Salad with Roasted Honey Pecans Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and nutritious Tahini Kale Salad featuring a creamy tahini dressing, sweet roasted honey pecans, fresh apple slices, and a touch of shaved parmesan. This salad combines the earthiness of kale with the sweetness of honey and raisins, offering a perfect balance of flavors and textures.
Ingredients
Dressing
- 4 tbsp tahini (preferably homemade)
- 3 tbsp honey
- 1 clove garlic (minced)
- 1 lemon (juiced)
- 3 tbsp olive oil
- Salt and fresh pepper to taste
Honey Roasted Pecans
- 1 cup pecans
- 3 tbsp honey
Salad
- 2 bunches kale (curly or dino, stems removed and torn into bite-sized pieces)
- 1/2 cup raisins or dried cranberries
- 1 apple (cut into thin slices)
- Shaved parmesan (for serving)
- Sea salt and fresh pepper (for serving)
Instructions
- Preheat and Roast Pecans: Preheat your oven to 350°F (175°C). In a small bowl, toss 1 cup of pecans with 3 tablespoons of honey until well coated. Spread the pecans evenly on a parchment-lined baking sheet and bake for 10 minutes. Remove from the oven and let them cool completely before handling to avoid burning and to allow the honey to set.
- Prepare the Dressing: While the pecans are roasting, combine 4 tablespoons of tahini, 3 tablespoons of honey, 1 minced garlic clove, juice of 1 lemon, and 3 tablespoons of olive oil in a bowl. Whisk thoroughly until the dressing is smooth, creamy, and well emulsified. Season with salt and fresh pepper to taste.
- Dress the Kale: Place the torn kale in a large bowl and pour the tahini dressing over it. Toss thoroughly to ensure all the kale is well coated. Let the dressed kale sit for at least 15 minutes; this allows the leaves to soften and absorb the flavors of the dressing.
- Assemble the Salad: Arrange the dressed kale on a serving platter or bowl. Top with 1/2 cup raisins or dried cranberries, thinly sliced apple pieces, the cooled honey-roasted pecans, and shaved parmesan cheese.
- Season and Serve: Finish by sprinkling sea salt and freshly ground pepper to taste. Serve immediately for the best flavor and texture balance.
Notes
- Letting the kale sit with the dressing helps it soften and mellow the raw kale’s bitterness.
- You can substitute raisins with dried cranberries or other dried fruit as per your preference.
- Homemade tahini will enhance the flavor of the dressing, but store-bought works perfectly fine.
- Be careful not to overbake the pecans; they should be toasted and sticky from the honey, not burnt.
- This salad is best served fresh but can be kept refrigerated for up to 1 day; dress the kale just before serving to keep it crisp.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Keywords: Tahini kale salad, honey roasted pecans, healthy salad, vegetarian salad, tahini dressing, kale recipe, honey pecans, autumn salad
