Kale and Apple Salad with Orange Tahini Dressing

March 21, 2015

Kale and Apple Salad with Orange Tahini Dressing - Homespun Capers Kale and Apple Salad with Orange Tahini Dressing - Homespun Capers When I first started cooking with kale I would get a unexplained excitement (kale joy?) when I was buying or preparing kale. Sort of strange and pseudo sciencey, but hear me out, I just felt like my body knew how good it would be for me. Then I’d eat it and it’d just be kale, I mean delicious, but still kale! But who could blame my body for getting excited over kale? Yes, yes, I know we all went a little overboard in the great kale feast of 2013, but there is reason still to get excited, or to at least to use kale regularly in your kitchen: loaded with iron, calcium, and vitamins K, C and A, kale has plenty of antioxidants and anti-inflammatory properties.

My absolute favourite, without a doubt, is black kale. If you’ve only ever tried curly kale, and weren’t impressed (and to be honest, I don’t blame you) then definitely give black kale a go before writing off the vegetable completely. This robust brassica (also known as cavelo nero, tuscan cabbage and dino kale) stands up to stewing, sautéing and roasting, as well as being able to be massaged into tenderness for a delicious and easy autumn salad like this one.

The tahini dressing is sweetened with fresh orange juice and zest, giving this salad a nutty and zesty flavour. The sweetness of the apple play off nicely against the bite of the onions and the peppery radishes. Crunchy seeds gives the salad from protein, making it also nut free! Due to its lack of grain and starches, this salad makes a great light lunch or side dish, bringing lots of fresh, raw and colourful veg to your plate. To make it more substantial, pair it with a sprouted legume (such as chickpeas), roasted sweet potato, a cooked protein or some quinoa. It would definitely be at home as part of a potluck or larger plant-based spread.

Kale and Apple Salad with Orange Tahini Dressing - Homespun CapersKale and Apple Salad with Orange Tahini Dressing - Homespun CapersKale and Apple Salad with Orange Tahini Dressing - Homespun CapersKale and Apple Salad with Orange Tahini Dressing - Homespun CapersKale and Apple Salad with Orange Tahini Dressing - Homespun Capers

Kale and Apple Salad with Orange Tahini Dressing

  • Servings: 4
  • Time: 20min
  • Print
If you own a mandoline, this is the perfect place to use it! If you are time pressed, you could also use a food processor grater attachment to chop the radish, apple, onion and carrot – though it will result in more of a slaw, it will still be delicious.
 
Serves 4, as a side.

Orange Tahini Dressing

2 tbls tahini
3 tbls extra virgin olive oil
1 tsp grated orange zest
3-4 tbls orange juice (juice of half an orange)
1 tbls lemon juice
1/2 tsp sea salt
Plently of black pepper

Kale and Apple Salad

1 cup of kale (cavelo nero, tuscan cabbage), deveined and cut into thin ribbons
1 tsp lemon juice
2 small carrots, thinly sliced (I used 1 orange and 1 yellow)
1 small red onion, thinly sliced
2 small eating apples, thinly sliced
4 radishes, thinly sliced
1/2 cup mixed seeds, lightly toasted (I used sesame, pepitas and sunflower)
Salt and black pepper to taste

For the dressing: Place all ingredient in a glass jar and shake to combine. Dressing will keep airtight and refrigerated for up to 5 days.
 
For the salad: In a large bowl, massage the kale ribbons with the lemon juice and leave for 5 minutes to soften.
Add the remaining ingredients and thoroughly toss, making sure to separate the mandolined segments.
Dress generously and season to taste. Best eaten on the day it’s made.

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2 Comments

  • Reply Sharolyn June 13, 2015 at 3:31 am

    Hi again Libby. I’m looking forward to cooking my way through your blog. I didn’t have all of the ingredients for this salad on hand but I did have kale, apple, tahini, and a whole lot of different seeds so I made up a bit of a variation on this which I will definitely do again. I had forgotten how good tahini is in a dressing for making it nice and creamy. I can often get stuck in a cooking rut and appreciated reading about some of your combinations. I think my body is appreciating the kale now too. Yum!

    • Reply Liberty June 13, 2015 at 4:04 am

      Oh thanks so much Sharolyn! I’m glad you enjoyed the salad! I’m all about adapting recipes to what’s on hand, I think that’s the best way to cook! (I rarely follow cookbooks completely and usually use them as jumping off points) xx

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