This tahini kale salad made with fresh kale, apples, walnuts, cranberries, and chickpeas is one of the best salads to enjoy throughout the year. It takes just minutes to make and the homemade balsamic tahini salad dressing adds so much flavor.
Wash and dry kale leaves. Trim off the thicker stalks and ribs on the kale. Slice the kale into bite-sized pieces for a salad.
Place the kale in a large bowl and add the olive oil. Gently massage the oil into the kale for about 1-2 minutes. Let it sit while you make the dressing.
Add the tahini, olive oil, both vinegars, salt, pepper and garlic powder to a small bowl. Mix to combine all the ingredients.
Taste adjust seasoning. Add more water if you prefer a thinner consistency.
Add the chickpeas, sliced apple, cranberries, onion and walnuts to bowl of kale. Toss together and drizzle with the dressing.
If desired you can reserve half of the toppings and sprinkle over the top.
Notes
The kale needs to be very dry. Use a salad spinner or wash in advance and give it plenty of time to drain and air dry for at least one hour.Don’t skip giving the kale a massage! It may seem silly but it impacts the flavor of the dish.When making ahead or for meal prep, store everything in separate containers and massage the kale before leaving the house.This salad makes four large servings for a meal or 8-12 smaller servings as a side dish.