Go Back
Hearty Kale Salad

Hearty Kale Salad with Tahini-Maple Dressing

A colorful and crunchy salad with a delicious tangy-sweet dressing.

Course Main Course, Main Dish/Side Dish, Salad
Cuisine American
Keyword kale, maple syrup, quinoa, salad, tahini, vegan, vegetarian
Prep Time 20 minutes
Total Time 20 minutes
Servings 6


For the salad:

  • 1 large bunch kale (approximately 6 ounces)
  • 2 carrots, shredded
  • 1/4 head purple cabbage, shredded
  • 1 cup cooked quinoa
  • 1/2 cup cashew pieces
  • 1/4 cup golden raisins
  • 1 cup chopped cooked chicken or tofu (optional)

For the dressing:

  • 1/2 cup extra virgin olive oil
  • 1 tbsp tahini
  • 1 tbsp maple syrup
  • juice of one lemon


For the Salad

  1. Separate kale leaves from thickest part of the stems. Finely chop the kale and place it in a large salad bowl. Add the carrots, purple cabbage, quinoa, cashews, and raisins, and toss to distribute evenly. (Add chicken or tofu if using.)

For the Dressing

  1. Whisk together all of the dressing ingredients. Pour over the salad just before serving.