This delicious Creamy Kale Salad is tossed with a maple tahini dressing and dotted with apples, sprouts, almonds, and sesame seeds. It's an easy to make side dish recipe that is naturally vegan + gluten-free and can easily be made paleo.
Maple Tahini Dressing
3tablespoonsapple cider vinegar
2tablespoonseach: maple syrup and miso
1smallgarlic clove, grated on a Microplane or very finely minced
A pinch of cayenne
3-4tablespoonshot tap water
Salt and pepper, to taste
6cupskale, torn into bite-sized pieces
A few small handfuls of alfalfa sprouts
2tablespoonstoasted sesame seeds
1red apple, cored and sliced
In a small bowl, whisk the tahini, apple cider vinegar, maple syrup, miso, garlic, and cayenne. Add 3-4 tablespoons of hot water, to thin. Season to taste with sea salt and black pepper.
¼ cup tahini, 3 tablespoons apple cider vinegar, 2 tablespoons each: maple syrup and miso, 1 small garlic clove, A pinch of cayenne
Combine all the salad ingredients in a large bowl, drizzle with the dressing and toss to coat.
6 cups kale, ½ cup slivered almonds, A few small handfuls of alfalfa sprouts, 2 tablespoons toasted sesame seeds, 1 red apple