Kick Off Spring With a Kale Salad With Orange Tahini Dressing

Today’s kale salad post is from Brandi Koskie at DietsInReview.com with recipe and images by Dana Shultz of DietsInReview.com. Each month, they share an amazing recipe with us, and this kale salad recipe does not disappoint! 

kale-salad-recipe

Now that we’re fully embracing spring, we’re ready to fill our salad plates once again. This salad, bulked up with kale and topped with a tangy orange tahini dressing, bridges the gap between winter and spring. It’s hearty enough to be satisfying on its own, yet sweet enough thanks to spring features like carrots.

We love a functional kale salad like this one and think you will, too. What the heck is a functional salad? It’s one that covers a lot of bases for you. It tosses together quickly as a healthful side dish to just about any entree you’re serving your family. In fact, top with grilled shrimp or chicken and you’ve got a salad and dinner all in one. However, without those protein additions, it still works well as a stand-alone salad. If you’re a dinner guest, you can ensure at least one healthy food on the buffet that everyone will enjoy.

Finally, don’t be put off by making your own dressing. It’s one of the easiest ways to ensure a healthy kale salad, and if you have a well-stocked pantry, then you already have everything you need. Use the whisk as we advise in the instructions, or if you’re a foodie who likes gadgets, try an emulsifier or your blender. Any extra dressing will stand just fine in your refrigerator for a couple of weeks.

Raise a fork and your appetite to the delicious seasons ahead!

Kale-Salad-IngredientsKale Salad with Orange Tahini Dressing Recipe

Serves 4

Ingredients
Dressing
2 tbsp tahini (sesame seed paste)
2 tbsp orange juice
juice of half a lemon (about 3 tbsp)
1 tbsp honey
1 tbsp white vinegar
pinch each sea salt & pepper
2 tbsp extra virgin olive oil (+ 1 tbsp to add directly kale)

Salad
1 large bunch of kale, rinsed, dried and torn into bite-sized pieces
1 c carrots, chopped
1/4 c red onion, sliced
1/2 c green apple, diced
1 orange, peeled and segmented

Directions
1. Prepare dressing by adding tahini, orange juice, lemon juice, honey, vinegar, and salt and pepper to a small bowl and mixing with a whisk. While whisking, stream in 2 tbsp olive oil and stir vigorously to create an emulsion. Taste and adjust seasonings as need—I added more lemon juice. Set aside.

2. Add kale to a large bowl, stream on 1 tbsp olive oil, sea salt and pepper and massage with hands to soften the leaves.

3. Add remaining ingredients to bowl and then top with dressing. Mix and let stand for 5 minutes so the flavors can meld. Refrigerate leftovers—will keep for a couple days.

Note: Other optional add-ins: bleu cheese, pecans, walnuts, dried cranberries, sunflower seeds, almonds, fresh strawberries, chicken, chickpeas, etc.

Estimated nutrition per 1 1/2 cup serving: 220 calories, 15 g fat, 2 g saturated fat, 38 mg sodium, 21 g carbohydrates, 3.6 g fiber, 11 g sugar, 4 g protein

Try These Recipes from DietsInReview.com

Homemade and Fat-Free Creamy Feta Dressings Two Ways

2 Ingredient Melon Ball Soup

Strawberry Kiwi Smoothie

Have you ever made a kale salad? Or whipped up your own dressing? What are a few of your favorite ingredients? —Brandi Koskie and Dana Shultz


Comments

  1. says

    I will admit that I’ve eaten quite a few salads. I’ve had pretty good ones and some not so good ones. But one thing that I’ve noticed is that they are all quite a bit alike. This though is something new and something that combines different flavors while still keeping all the healthy ingredients. Carrots, oranges and apples are not things I’ve thought of put into a salad with my onion and kale before but I have to say it looks really good. And topping it off with honey and orange juice sounds like a way to make it just sweet enough without being too much.

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