Simple Kale Harvest Salad with Maple Tahini Dressing Recipe
Introduction
This Simple Kale Harvest Salad with Maple Tahini Dressing is a vibrant, nutrient-packed dish perfect for any season. Fresh kale, sweet potatoes, apples, and quinoa come together with a creamy, tangy dressing that’s both satisfying and delicious.
Ingredients
- 6 cups kale, packed
- 1 cup diced apple (about 1 large apple)
- 1 cup cooked sweet potato (1 small or half a 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)
- 1 tablespoon extra virgin olive oil
- 1½ tablespoons pure maple syrup
- 1 clove garlic
- ¼ cup water (more as needed to thin)
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- For Sweet Potatoes (if making with air fryer method):
- 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
- Step 1: Cook quinoa according to package instructions. Typically, rinse quinoa first, then combine with water in a pot, bring to a boil, reduce heat, cover, and simmer for about 15 minutes. Remove from heat and let it cool.
- Step 2: While quinoa cooks, prepare sweet potatoes. If already cooked, skip this step. For air fryer method, dice potato into 1-inch pieces, toss with ½ tablespoon olive oil, ½ teaspoon paprika, ½ teaspoon garlic powder, and ¼ teaspoon salt. Cook in air fryer at 390℉ for 8-12 minutes, shaking halfway through.
- Step 3: Prepare kale by chopping into ribbons or small pieces. Add a pinch of salt, olive oil, and a splash of apple cider vinegar or lemon juice. Massage kale with your fingers to soften and set aside.
- Step 4: Make the dressing by blending tahini, lemon juice, olive oil, maple syrup, garlic, salt, pepper, and water in a food processor until smooth. Add more water to reach desired consistency. Alternatively, finely mince garlic and whisk all dressing ingredients together in a bowl.
- Step 5: Dice apple and red onion or shallot into small pieces. In a large bowl, combine massaged kale, cooked sweet potato, cooked quinoa, apple, pumpkin seeds, feta, onion or shallot, and chickpeas if using.
- Step 6: Pour dressing over salad and toss to combine. For best texture, add dressing just before serving if making ahead.
Tips & Variations
- Try adding roasted nuts like walnuts or pecans for extra crunch.
- Swap feta for goat cheese or omit for a vegan version.
- Use kale varieties such as dinosaur kale or curly kale depending on your preference.
- If you prefer, steam sweet potatoes instead of air frying for a softer texture.
- Massage the kale well to make it tender and less bitter.
Storage
Store the salad components separately in airtight containers in the refrigerator for up to 3 days. Keep the dressing in a separate jar. Toss salad with dressing just before serving to maintain freshness. Reheat sweet potatoes gently if preferred warm, but this salad is delicious served cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other greens instead of kale?
Yes, you can substitute kale with spinach, arugula, or mixed salad greens. Keep in mind these greens are more delicate and don’t require massaging.
Is the salad gluten-free?
Yes, this salad is naturally gluten-free when using plain quinoa and no added gluten-containing ingredients.
PrintSimple Kale Harvest Salad with Maple Tahini Dressing Recipe
This Simple Kale Harvest Salad with Maple Tahini Dressing is a vibrant and nutrient-packed dish combining hearty kale, cooked quinoa, roasted sweet potatoes, fresh apple, and crunchy pumpkin seeds. It’s perfectly balanced with a creamy, tangy maple tahini dressing that adds depth and sweetness, making it an ideal wholesome lunch or light dinner option that’s both satisfying and delicious.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Air Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Salad
- 6 cups kale, packed
- 1 cup diced apple (1 large apple)
- 1 cup cooked sweet potato (1 small sweet potato or half large sweet potato)
- 1 cup cooked quinoa
- ½ cup feta cheese
- ¼ cup pumpkin seeds
- ¼ cup chopped red onion or shallot
- 1 cup chickpeas (optional)
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
Sweet Potatoes for Air Frying (if using)
- 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 the quinoa: Rinse the quinoa thoroughly. In a pot, add rinsed quinoa and water, bring to a boil. Reduce heat, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let it cool.
- Cook the sweet potatoes: Dice sweet potatoes into 1-inch pieces. Toss with olive oil, paprika, garlic powder, and salt. Arrange in a single layer in an air fryer basket and cook at 390℉ for 8-12 minutes, shaking halfway through, until tender and slightly crispy. Alternatively, cook using preferred method.
- Prep the kale: Chop kale into ribbons or bite-sized pieces. Sprinkle with a pinch of salt, a drizzle of olive oil, and apple cider vinegar or lemon juice. Massage the kale with your hands until it softens and becomes more tender. Set aside to marinate.
- Make the maple tahini dressing: Option 1 – Place all dressing ingredients including tahini, lemon juice, olive oil, maple syrup, garlic, salt, pepper, and water into a food processor and blend until smooth, adding water as needed to reach desired consistency. Option 2 – Mince garlic finely and whisk all dressing ingredients together in a bowl until smooth, thinning with water as necessary.
- Prepare remaining salad ingredients: Dice the apple and chop red onion or shallot finely for even distribution throughout the salad.
- Combine the salad: In a large bowl, add marinated kale, cooked sweet potatoes, cooked quinoa, diced apples, pumpkin seeds, feta cheese, red onion or shallot, and chickpeas if using.
- Toss and serve: Pour the maple tahini dressing over the salad and toss gently to combine. If preparing in advance, keep dressing separate and add just before serving to maintain freshness and texture.
Notes
- Massage kale thoroughly to soften its texture and reduce bitterness.
- For best texture, add dressing right before serving, especially if preparing salad ahead of time.
- Sweet potatoes can be roasted, baked, or steamed if an air fryer is not available.
- Adjust dressing thickness by adding more or less water to suit preference.
- Optional chickpeas add extra protein and fiber to make the salad more filling.
- Feta cheese can be omitted or substituted with a vegan alternative for dietary preferences.
Keywords: kale salad, maple tahini dressing, quinoa salad, sweet potato salad, healthy salad, vegetarian salad, autumn salad, easy salad recipe
