Gelatin Free Kale, Apple & Walnut Salad with Lemon Tahini Dressing
This salad is a textbook example of how a handful of whole, honest ingredients can come together into something genuinely crave-worthy. Massaging the kale with sea salt is the move that transforms it from tough and bitter into something silky and deeply savory — it's a small step that makes a huge difference. The lemon tahini dressing is built from scratch with fresh lemon juice, raw honey, grated garlic, and a pinch of turmeric, so you know exactly what's going into it with zero mystery additives to worry about. Tart apple slices, chewy dried cranberries, crunchy walnuts, and pumpkin seeds give every bite a satisfying mix of textures and flavors that keeps you coming back for more. Because everything here is naturally derived — whole produce, nuts, seeds, and pantry staples — there's no need to scrutinize labels for hidden animal-derived setting agents that can sneak into packaged dressings or processed toppings. It's the kind of salad that works just as well as a light lunch on its own as it does alongside a bigger spread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!