Blueberry Kale Salad with Toasted Walnuts and Lemon-Tahini Dressing
Blueberry Kale Salad with Toasted Walnuts and Lemon-Tahini Dressing
Ingredients
For the Salad
- 8 ounces kale, lacinato or curly, tough stems removed, chopped
- 1 1/2 cups blueberries, fresh
- 1/2 cup walnuts, chopped
- 1/4 cup red onion, thinly sliced
- 1/2 cup feta cheese, crumbled, optional
- 1/4 teaspoon sea salt, for massaging kale
For the Lemon-Tahini Dressing
- 1/4 cup tahini
- 3 tablespoons lemon juice, freshly squeezed
- 2 tablespoons extra virgin olive oil
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1 garlic, clove, minced
- 2 to 4 tablespoons water, as needed, to thin
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat oven to 350°F. Spread the chopped walnuts in a single layer on a baking sheet. Toast for 5 to 8 minutes, stirring once, until they are fragrant and lightly browned. Keep a close eye on them to prevent burning. Remove from the oven and let cool completely.
⏱️ 8 min•🌡️ 350 - 2
Place the chopped kale in a large mixing bowl. Sprinkle with 1/4 teaspoon of sea salt. Using clean hands, vigorously massage the kale for 2 to 3 minutes. This process helps to break down the tough fibers, making the kale softer and more palatable.
⏱️ 3 min - 3
In a small bowl or jar, whisk together the tahini, fresh lemon juice, extra virgin olive oil, maple syrup, Dijon mustard, minced garlic, 1/4 teaspoon of sea salt, and freshly ground black pepper. Gradually add water, 1 tablespoon at a time, whisking continuously until the dressing reaches your desired consistency. It should be pourable but not too thin.
⏱️ 5 min
- 4
Add the fresh blueberries, thinly sliced red onion, cooled toasted walnuts, and crumbled feta cheese (if using) to the bowl with the massaged kale.
⏱️ 2 min
- 5
Pour the lemon-tahini dressing over the salad ingredients. Toss gently to ensure all components are well coated with the dressing. Serve immediately, or for enhanced flavors, let the salad sit for 10 to 15 minutes before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Blueberry Kale Salad with Toasted Walnuts and Lemon-Tahini Dressing
Ingredients
For the Salad
- 8 ounces kale, lacinato or curly, tough stems removed, chopped
- 1 1/2 cups blueberries, fresh
- 1/2 cup walnuts, chopped
- 1/4 cup red onion, thinly sliced
- 1/2 cup feta cheese, crumbled, optional
- 1/4 teaspoon sea salt, for massaging kale
For the Lemon-Tahini Dressing
- 1/4 cup tahini
- 3 tablespoons lemon juice, freshly squeezed
- 2 tablespoons extra virgin olive oil
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1 garlic, clove, minced
- 2 to 4 tablespoons water, as needed, to thin
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat oven to 350°F. Spread the chopped walnuts in a single layer on a baking sheet. Toast for 5 to 8 minutes, stirring once, until they are fragrant and lightly browned. Keep a close eye on them to prevent burning. Remove from the oven and let cool completely.
⏱️ 8 min•🌡️ 350 - 2
Place the chopped kale in a large mixing bowl. Sprinkle with 1/4 teaspoon of sea salt. Using clean hands, vigorously massage the kale for 2 to 3 minutes. This process helps to break down the tough fibers, making the kale softer and more palatable.
⏱️ 3 min - 3
In a small bowl or jar, whisk together the tahini, fresh lemon juice, extra virgin olive oil, maple syrup, Dijon mustard, minced garlic, 1/4 teaspoon of sea salt, and freshly ground black pepper. Gradually add water, 1 tablespoon at a time, whisking continuously until the dressing reaches your desired consistency. It should be pourable but not too thin.
⏱️ 5 min - 4
Add the fresh blueberries, thinly sliced red onion, cooled toasted walnuts, and crumbled feta cheese (if using) to the bowl with the massaged kale.
⏱️ 2 min - 5
Pour the lemon-tahini dressing over the salad ingredients. Toss gently to ensure all components are well coated with the dressing. Serve immediately, or for enhanced flavors, let the salad sit for 10 to 15 minutes before serving.
⏱️ 2 min