Lupin Free Kale, Apple & Walnut Salad with Lemon Tahini Dressing
This salad is a textbook example of how a handful of whole, unprocessed ingredients can come together into something genuinely crave-worthy. The trick starts with massaging the kale with a pinch of sea salt until it softens and darkens — that one step transforms what can be a tough, bitter leaf into something tender and almost silky. From there, crisp apple slices, crunchy walnuts, chewy dried cranberries, and pumpkin seeds add layers of texture that make every forkful interesting. The lemon tahini dressing — built from tahini, fresh lemon juice, olive oil, honey, garlic, and a touch of turmeric — is bright, nutty, and just rich enough to pull everything together without weighing it down. Every ingredient here is naturally free from lupin, which can sneak into packaged dressings, flour-based coatings, and processed snack foods, so making this from scratch keeps things clean and worry-free. It's the kind of salad that works as a light lunch on its own or as a vibrant side next to whatever else you're serving.
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!