Why should I massage kale?

Kale is not like other salad greens - say, romaine or arugula. The leaves are thicker and more fibrous. Massaging kale (curly kale, in particular) before adding it to a salad softens the leaves, makes them juicy, and makes them easier to chew and digest.

Can I use this tahini dressing for other meals?

Absolutely! This is one of my favorite dressings to meal prep . You can drizzle it on roasted veg (think carrots or butternut squash), tahini coleslaw , and falafel patties , to name a few options. Store it in an airtight container in the fridge and use within ~5 days.

Massaged Tahini Kale Salad with Apples and Walnuts

Description

This vegan kale tahini salad is packed with fall flavors and crunchy textures. An elegant side dish that’s sure to become a favorite.

Ingredients

Scale

For the Salad

1/4 of a medium red onion, thinly sliced
3 tablespoons balsamic vinegar
10 small curly kale leaves (about 1 small bunch)
1/2 cup roasted walnuts, finely chopped* (see note below)
1/3 cup dried cranberries
1 granny smith apple, cored and cut into 1/2-inch cubes

For the Dressing

1/2 cup well-stirred tahini*
3 tablespoons lemon juice
1 large garlic clove, crushed or grated
1/2 teaspoon fine sea salt
About 1/2 cup water

Instructions

Place the sliced onion and 3 tablespoons balsamic vinegar in a small bowl. Toss with your hands, then set aside while you prep the remaining ingredients, at least 15 minutes. Toss from time to time to ensure they’re marinating evenly.
Tear off the kale stems and discard. Chop the leaves very finely and place in a large bowl.
Make the dressing. In a small bowl, combine 1/2 cup tahini, 3 tablespoons lemon juice, 1 large crushed garlic clove, and 1/2 teaspoon salt. Whisk to combine into a lumpy paste. Then add 1/4 cup water and whisk to incorporate. Gradually whisk in more water until a creamy pourable consistency is achieved.
Drizzle about a quarter of the dressing over the kale and massage vigorously with your hands until the kale is soft and bright green, 1 to 2 minutes.
To the kale, add 1/2 cup finely chopped walnuts, 1/3 cup dried cranberries, and the cubed apple. Drain off the vinegar from the bowl with the onions and add the onions to the salad. Drizzle on most of the remaining dressing and toss to combine. The salad should be nicely coated but not soggy (you may have some dressing left over).
Serve immediately.

Notes

If your walnuts are raw: place them in a small baking dish and roast in a preheated 375º oven until lightly golden and fragrant, 7 to 9 minutes. Allow to cool, then chop.
Tahini is available in most supermarkets, either in the international foods aisle or near the other nut butters. It can vary widely in taste and texture, so you may have to try a few brands to find one you like. In my experience, Middle Eastern brands are best (but the Trader Joe’s and Whole Foods 365 versions are great too). Look for tahini that’s light beige, runny, and not gritty.

Nutrition

Serving Size: 1/6 of the recipe
Calories: 222
Sodium: 88 mg
Fat: 12 g
Carbohydrates: 24.3 g
Fiber: 4.3 g
Protein: 6.3 g