Nutmeg 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 craveable. 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 bright, nutty, and just a little sweet from the raw honey, and it clings beautifully to every leaf. Crisp apple slices, toasted walnuts, chewy dried cranberries, and pumpkin seeds add layers of texture that keep each bite interesting from start to finish. The dressing relies on pantry staples like tahini, fresh lemon juice, garlic, and a touch of turmeric, so there's nothing hidden or unexpected — just clean, straightforward flavor. Warm spices like nutmeg can sneak into pre-made dressings and spice blends, but this one is built entirely from scratch, so you know exactly what's in the bowl. It works equally well as a light lunch on its own or as a vibrant side alongside a heartier main.
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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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