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–+ servings
placing kale apple salad on white plate with wooden scoops

Creamy Maple Tahini Kale and Apple Salad

Print Recipe
This simple massaged kale and apple salad is tossed with a creamy maple tahini dressing and crunchy toasted + seasoned sunflower seeds for a nourishing and flavourful side dish.
Course Salad, Side Dish
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword Apple, kale salad, Sunflower Seeds, tahini
Dietary Preference dairy free, egg free, Gluten-Free, nut free, vegan, vegetarian
Prep Time 20 minutes
Cook Time 3 minutes
Total Time 23 minutes
Servings 4 side dish servings
Author Desiree Nielsen, RD

Equipment

  • Immersion blender or Bullet Blender to blend the dressing, optional

Ingredients

  • 1 bunch kale stems removed
  • 1 apple
  • ¼ cup raw sunflower seeds
  • ½ teaspoon avocado oil or your favourite neutral oil
  • ½ teaspoon nutritional yeast
  • ¼ teaspoon salt
  • 1 recipe maple tahini dressing
Imperial - Metric

Instructions

  • Blend up the maple tahini dressing if you haven't already
  • Heat a small dry skillet on medium heat. Add sunflower seeds and turn heat to medium low. Toast, shaking or stirring often, until sunflower seeds look golden, about 3-5 minutes.
  • Remove from heat, add oil, salt and nutritional yeast and toss well. Remove to a plate and set aside.
  • Finely shred the kale with a knife and place in a large bowl. Add ¼ cup of the maple tahini dressing and massage the dressing into the leave until tenderized and well coated, about a minute.
  • Cut the apple into match sticks or very thin slices. Toss the kale with the apple and sunflower seeds and serve with extra dressing...definitely drizzle on more at your plate!