Fall Kale Salad

Course: salads

Cuisine: American

Keyword: fall salad, homemade dressing, kale salad

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: large salads

Calories: 493kcal

Author: Ashley

A simple Fall Kale Salad with massaged kale, Honeycrisp apples, and goat cheese, paired with a maple tahini dressing. Perfect for the fall and winter season.

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Ingredients

Salad

1 bunch kale washed, dried, chopped and massaged with olive oil
1 large Honeycrisp apple sliced
1 small acorn squash sliced, seeds removed, and roasted
2 ounces goat cheese crumbled
¼ cup pepitas

Maple Tahini Dressing

¼ cup tahini
1 tablespoon maple syrup
1 teaspoon stoneground mustard
½ tablespoon apple cider vinegar
⅛ teaspoon fine sea salt
2-3 tablespoons water to thin as needed

Instructions

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

Notes

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

Nutrition