Pistachio Free Kale, Apple & Walnut Salad with Lemon Tahini Dressing
This salad is a textbook example of how a handful of honest ingredients can come together into something genuinely crave-worthy. Massaging the kale with sea salt is the secret move here — it transforms the leaves from tough and bitter into something silky and deeply savory that actually wants to hold onto the dressing. Speaking of dressing, the lemon tahini situation is bright, nutty, and just a little earthy from the turmeric, with honey and garlic rounding everything out into a sauce you'll want to put on everything. Crisp apple slices bring a juicy sweetness that plays beautifully against the walnuts and tart dried cranberries, while pumpkin seeds add a satisfying crunch in every bite. The whole bowl is built around walnuts rather than tree nuts that can be harder to avoid, so anyone steering clear of pistachios can dig in without a second thought — no label-scanning required. It works equally well as a light lunch on its own or as a stunning side next to roasted chicken or grain dishes. Make the dressing ahead and store it separately if you want to get a jump on the week.
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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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