Pregnancy Friendly Vegan Apple Walnut Salad with Lemon Tahini Dressing
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Learn more →Ingredients
4 servings
For the salad
- ½ cup raw walnut halves
- 5 oz mixed greens (arugula, spinach, or spring mix)
- 1 large crisp apple (such as honeycrisp or fuji), cored and thinly sliced
- 1 small fennel bulb, cored and very thinly sliced
- ¼ cup fresh flat-leaf parsley leaves
- 2 tbsp fresh mint leaves, torn
For the dressing
- 3 tbsp tahini
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
- 1 small garlic clove, finely grated
- 1 tsp maple syrup
- 3 tbsp water, plus more to thin
- 2 tbsp extra-virgin olive oil
- ¼ tsp salt, plus more to taste
- ¼ tsp black pepper
Instructions
- 1
Toast the walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 4–5 minutes. Watch closely, as they can burn quickly. Transfer to a cutting board and let cool for 2 minutes, then roughly chop.
- 2
Whisk together the tahini, lemon juice, lemon zest, garlic, maple syrup, olive oil, salt, and pepper in a small bowl until smooth. Add the water one tablespoon at a time, whisking after each addition, until the dressing is pourable and coats the back of a spoon — it should flow easily off a spoon without being watery. Taste and adjust salt.
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