This simple massaged kale and apple salad is tossed with a creamy maple tahini dressing and crunchy toasted + seasoned sunflower seeds for a nourishing and flavourful side dish.
I don’t think there is anything more cliche than a dietitian and her kale salads but I kid you not: I could eat one every. single. day. and be deliriously satisfied.
Sure, I’m into how kale is super nutrient dense but/and/also…kale is just so flavourful and the texture is way more satisfying IMO than basic lettuce. Which is why you can make a salad out of three core ingredients – kale, apple and sunflower seeds – and turn it into a side dish everyone will love.
Well, maybe not my ten year old. But she’s on her own journey, ha.
It’s hard to knock my kale caesar salad off her pedestal but this one might do it. I was looking for another salad to pair with my maple tahini dressing and it works SO well here. I also wanted a salad that would work as well on a holiday feast table as it does on a Tuesday night just paired with a protein.
Looking for more simple, flavourful recipes to help you eat more plants? Pick up a copy of my cookbook Plant Magic!
So lemme share a few basic tips to help you crush this anything but basic kale + apple salad
First things first: use any kale you’ve got on hand. I tested it with both curly and lacinato but I have to admit that lacinato at the store that day was quite crunchy and it wasn’t quite as crave-worthy. So the note here would be to make sure your lacinato is soft and tender if you’re gonna go that route.
One of the things I love about this salad – besides how simple yet flavourful it is – is that it can feed a ton of different dietary needs. Nut free, gluten free, vegan, vegetarian, paleo…so it’s perfect for hosting!
Toasting the sunflower seeds might seem extra but it really does add another element to the salad – especially with the salt + nutritional yeast for umami. Feeling lazy? Skip the toast, and just sprinkle the salt + nooch on the salad.
Repeat after me: I am NOT gonna skip the massaging step. It’s essential for turning tough, bitter leave into tender, chewy and well seasoned salad.
It’s literally that simple…I can’t wait to know what you think of this one! I love seeing your creations, so please tag me on Instagram @desireenielsenrd
I can’t get enough of these nourishing kale salads
- 20 Min Shredded Kale Cabbage Salad with Dill Pickle Ranch
- 30 Min Quinoa Lentil Salad with Kale
- Winter Panzanella with Kale and Roasted Squash
- Nourishing Kale and Quinoa Salad with Edamame
- Bright + Fresh Kale Salad with Farro and Chickpeas
Creamy Maple Tahini Kale and Apple Salad
Equipment
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Immersion blender or Bullet Blender to blend the dressing, optional
Ingredients
- 1 bunch kale stems removed
- 1 apple
- ¼ cup raw sunflower seeds
- ½ teaspoon avocado oil or your favourite neutral oil
- ½ teaspoon nutritional yeast
- ¼ teaspoon salt
- 1 recipe maple tahini dressing
Instructions
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Blend up the maple tahini dressing if you haven’t already
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Heat a small dry skillet on medium heat. Add sunflower seeds and turn heat to medium low. Toast, shaking or stirring often, until sunflower seeds look golden, about 3-5 minutes.
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Remove from heat, add oil, salt and nutritional yeast and toss well. Remove to a plate and set aside.
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Finely shred the kale with a knife and place in a large bowl. Add ¼ cup of the maple tahini dressing and massage the dressing into the leave until tenderized and well coated, about a minute.
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Cut the apple into match sticks or very thin slices. Toss the kale with the apple and sunflower seeds and serve with extra dressing…definitely drizzle on more at your plate!
The post Creamy Maple Tahini Kale and Apple Salad appeared first on Desiree Nielsen.
