Tahini Kale Salad with Roasted Honey Pecans
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Cuisine
North American, American
Tahini Kale Salad with Roasted Honey Pecans
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This tahini kale salad uses a creamy tahini dressing, honey-roasted pecans, raisins, and apple slices to layer pops of sweetness into a normally bitter salad. Give this simple recipe a try and i'm sure it will quickly become one of your favorite kale salads!
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Ingredients
Lemon Tahini Dressing
- 4 tablespoon tahini preferably homemade
- 3 tablespoon honey
- 1 clove garlic minced
- 1 lemon juiced
- 3 tablespoon olive oil
- salt to taste, fresh
- black pepper to taste, fresh
Salad
- 1 cup pecans
- 3 tablespoon honey
- 2 bunches kale curly or dino, stems removed and torn into bit sizes pieces
- ½ cup raisins or dried cranberries
- 1 apple cut into thin slices
- Parmesan Cheese for serving, shaved
- sea salt for serving, fresh
- black pepper for serving, fresh
Instructions
- Preheat the oven to 350°. Then, in a small bowl toss the pecans and honey until well mixed. Place the pecans onto a parchment-lined sheet pan and bake in the oven for 10 minutes. Let the pecans cool completely before handling.
- While the pecans are baking prepare the dressing, combine all dressing ingredients and whisk until well combined.
- Toss the chopped kale with the dressing and let it sit for at least 15 minutes. Plate the kale and top with raisins, apple slices, honey-roasted pecans, shaved parmesan, and some sea salt and pepper to taste.
Notes
- Kale can sit in the dressing for up to a day after, making this a great make-ahead recipe or leftovers. Just be sure to separate the honey-roasted pecans because they will get soggy.
- Double (or triple) the honey-roasted pecans for snacking :)
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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