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

Scale

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