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Fall Kale Salad with Maple Tahini Dressing
5 from 2 votes

Fall Kale Salad with Maple Tahini Dressing

A simple fall kale salad with massaged kale, Honeycrisp apples, goat cheese, and paired with a maple tahini dressing.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 2 large salads
Course: Salad
Cuisine: American

Ingredients

salad
  • 1 kale washed, dried, chopped and massaged with olive oil, bunch
  • 1 apple sliced, honeycrisp, large
  • acorn squash sweet & spicy, 1 small squash
  • 1/4 cup Pepitas
  • 2 ounces goat cheese
maple tahini dressing
  • 1/4 cup tahini
  • 1 tablespoon maple syrup
  • 1 teaspoon mustard stoneground
  • 1/2 tablespoon apple cider vinegar
  • pinch salt
  • 2-3 tablespoons water to thin as needed

Instructions

    Cup of Yum
  1. Add massaged kale, sliced apples and cut (cooked) squash to a large bowl. Add crumbled goat cheese and pepitas.
  2. Make dressing: add all ingredients to small blender or food processor. Add water to thin dressing to desired consistency (I used 2 tablespoons).
  3. Pour dressing over salad, serve and enjoy!

Notes

  • Store leftover dressing in fridge, enjoy within one week. Dressing may thicken in fridge overnight – add water and mix to thin.