Tahini Kale Salad with Roasted Honey Pecans

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!

5 from 1 vote

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Prep Time: 20

Cook Time: 10

Total Time: 30

Author: Max Cozzi

Servings: 4

Ingredients

Lemon Tahini Dressing

4 tablespoon tahini, (preferably homemade)
3 tablespoon honey
1 clove garlic, (minced)
1 lemon, (juiced)
3 tablespoon olive oil
salt and fresh pepper, (to taste)

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)
shaved parmesan, (for serving)
sea salt and fresh pepper, (for serving)

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.