Simple Kale Harvest Salad with Maple Tahini Dressing
If you're looking for delicious and nutritious recipe, this Kale Harvest Salad is the perfect combination of fall flavors and is loaded with seasonal ingredients! With fresh kale, sweet potatoes, crisp apples, and pumpkin seeds all topped with a delicious creamy Maple Tahini Dressing! I hope you enjoy it as much as I do. 😊
Ingredients
- 6 cups kale, packed
- 1 cup diced apple 1 large apple
- 1 cup cooked sweet potato 1 small potato or half large potato
- 1 cup cooked quinoa
- ½ cup feta cheese
- ¼ cup pumpkin seeds
- ¼ cup chopped red onion or shallot
- 1 cup chickpeas optional
For Maple Tahini Dressing
- ⅓ cup tahini
- ¼ cup lemon juice 1 large lemon or 2 small lemons
- 1 tablespoon extra virgin olive oil
- 1½ tablespoon pure maple syrup
- 1 clove garlic
- ¼ cup water more as needed to thin it out
- ½ teaspoon salt
- ⅛ teaspoon black pepper
For Sweet Potatoes if using my Air Fryer Sweet Potato Recipe, make half the recipe
- 1 small sweet potato or ½ large sweet potato
- 1 tablespoon extra-virgin olive oil
- ¼-½ teaspoon paprika
- ¼-½ teaspoon garlic powder
- salt to taste
Instructions
- Cook your quinoa: if you already have quinoa cooked, skip to step 2. Cook the quinoa according the package instructions. Typically, quinoa will need to be rinsed first. Then, add it to a pot with water and bring it to a boil. Lower heat, cover, and simmer for 15 minutes. Remove from the heat and let it cool while the other components of the salad are prepared.
- While the quinoa is simmering, cook your sweet potatoes: if you already have sweet potatoes cooked, skip to step 3. Use your favorite method to cook your sweet potatoes. Note: I like to use my air-fryer sweet potato recipe for this: dice the potato in 1 inch pieces, add ½ tablespoon olive oil, ½tsp paprika, ½ teaspoon garlic powder, ¼ teaspoon salt and place them in the air fryer in a single layer. Cook at 390℉ for 8-12 minutes, shaking halfway through.
- Prep your kale. This step is optional but highly recommended! Chop your kale into ribbons or small pieces based on your preference. Add a pinch of salt, olive oil, and apple cider vinegar or lemon juice to your kale. Massage the kale between your fingers and set it aside to set while you prepare the dressing.
- While the kale marinates, make your dressing. Option 1: add all the dressing ingredients to a food processor and blend for 30 seconds-1 minute until smooth. Add water to thin it out as needed. Option 2: mince the garlic and then add all the dressing ingredients to a bowl or measuring cup and whisk. Add water to thin it out as needed.
- Dice the apple and red onion or shallot (if using). I suggest chopping everything in small pieces so you get a little bit of everything in each bite! In a large bowl, add the following ingredients: massaged kale, cooked sweet potato and quinoa, apples, pumpkin seeds, feta cheese, shallot or red onion (if using), chickpeas (if using).
- Add the dressing on top and give it all a toss.
- Hint - If you are making this salad in advance, add the dressing right before serving.
Video
Notes
Expert Tips
- Don't skip the step of massaging the kale. It really makes a difference in the texture of the salad.
- Wait to add the dressing until right before serving the salad.
- Meal Prep - cook the quinoa and sweet potatoes ahead of time. You can also dice the apples and prep your kale ahead of time and make the dressing in advance. Everything will be ready to go when you want to assemble the salad!
- Storage - store leftovers of this kale harvest salad in the refrigerator in an airtight container for up to 3-4 days. I suggest storing the salad ingredients separately from the dressing so the salad doesn't get soggy. The dressing will stay good in the fridge for about 1 week.
Tried this recipe?Let us know how it was!