How to Make...

Fall Kale Salad with Maple Tahini Dressing

A simple fall kale salad with massaged kale, Honeycrisp apples, goat cheese, and paired with a maple tahini dressing.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Diet: Gluten Free
  • Yield: 2 large salads 1x
  • Scale:



  • 1 bunch kale, washed, dried, chopped and massaged with olive oil
  • 1 large honeycrisp apple, sliced
  • sweet & spicy acorn squash (1 small squash
  • 1/4 cup pepitas
  • 2 ounces goat cheese

maple tahini dressing

  • 1/4 cup tahini
  • 1 tablespoon maple syrup
  • 1 teaspoon stoneground mustard
  • 1/2 tablespoon apple cider vinegar
  • pinch of salt
  • 23 tablespoons water, to thin as needed


  1. Add massaged kale, sliced apples and cut (cooked) squash to a large bowl. Add crumbled goat cheese and pepitas.
  2. Make dressing: add all ingredients to small blender or food processor. Add water to thin dressing to desired consistency (I used 2 tablespoons).
  3. Pour dressing over salad, serve and enjoy!

Recipes Notes:

Store leftover dressing in fridge, enjoy within one week. Dressing may thicken in fridge overnight – add water and mix to thin.