Cinnamon Free Kale, Apple & Walnut Salad with Lemon Tahini Dressing
This salad is a textbook example of how a handful of whole ingredients can come together into something genuinely craveable. Massaging the kale with sea salt is the secret move here — it transforms the leaves from tough and bitter into silky, deeply flavored greens that actually absorb the dressing rather than fight it. Speaking of the dressing, the lemon tahini base is bright, nutty, and just rich enough, with a touch of honey and turmeric rounding out every bite. Thinly sliced apple brings a crisp sweetness that plays beautifully against the earthy walnuts and chewy dried cranberries, while pumpkin seeds add a satisfying crunch in every forkful. Many store-bought dressings and spice blends sneak in warming spices that can be hard to avoid, but every ingredient here is straightforward and easy to verify — no blends, no mystery seasonings. The whole thing comes together in one large bowl with minimal cleanup, making it as practical as it is delicious. Whether you're serving it as a light lunch or a side at dinner, this salad holds up well and only gets better as the kale continues to soften.
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Learn more →Ingredients
4 servings
For the salad
- 1 large bunch curly or lacinato kale (about 8 oz), stems removed, leaves torn into bite-sized pieces
- ¼ tsp fine sea salt
- 1 medium apple, cored and thinly sliced
- ½ cup dry-roasted walnuts, roughly chopped
- ¼ cup dried cranberries (unsweetened or lightly sweetened with fruit juice)
- ¼ cup pumpkin seeds
For the dressing
- 3 tbsp tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp extra virgin olive oil
- 1 tbsp raw honey
- 1 small garlic clove, finely grated
- ¼ tsp ground turmeric
- ¼ tsp ground black pepper
- 2–3 tbsp water, to thin
Instructions
- 1
Place the torn kale in a large mixing bowl and sprinkle with the sea salt. Using clean hands, massage the kale firmly for 1–2 minutes until the leaves darken, soften noticeably, and reduce in volume by about half.
- 2
In a small bowl, whisk together the tahini, lemon juice, olive oil, honey, grated garlic, turmeric, and black pepper until smooth. Add water 1 tablespoon at a time, whisking after each addition, until the dressing is pourable and coats the back of a spoon.
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