Fall Kale Salad with Maple Tahini Dressing

This salad has become a staple in my house this fall season. With the cold weather settling in my meals have become based around a lot more comfort foods, which ultimately means less veggies. This recipe is an amazing way to get your greens in from the kale while still enjoying fall flavours from the sweet potato and crisp apples. Drizzled over top is a sweet, creamy maple tahini dressing that really ties all the flavours together.

You can serve this up with some roasted chicken and rice for a nice healthy dinner or have on its own for lunch. This salad also holds up really well in the fridge because of the hardy kale.

What goes in this salad?

The base of this salad is kale but you could also use spinach, mixed greens, arugula, etc. Just keep in mind they may not last as long if you are planning to store in the fridge and eat for a few days. I don’t know about you but I sometimes find kale can be a little too hardy and I end up chewing each piece for days lol. But fear not! I have a solution to help with this problem so you can actually enjoy kale. What you’ll want to do is after de-stemming and chopping all your kale up into bite sized pieces, add it to a bowl and drizzle on 2 teaspoons of olive oil. Now massage the kale with your hands for about a minute. This begins to breakdown the cellular walls of the kale and makes it less bitter and tough.

Now it’s time for all the delicious toppings! I added crisp gala apples to give the salad a wonderful crunch. You could also use Granny smith or honey crisp apples. Next up I added roasted sweet potatoes. First you will want to peel and chop your potatoes into 1/2 inch cubes. Coat them in olive oil, salt and pepper and bake for 15-20 minutes until they are fork tender. Some additional toppings I added were goat’s cheese for some extra creaminess, it also pairs perfectly with the sweet apples. Lastly, I added Mary’s Gone crackers for some additional crunch and hemp hearts for some added texture, as well as a boost of protein and healthy fats.

fall kale salad recipe

Some other ideas for toppings that I think would be super tasty are: dried cranberries, roasted pumpkin seeds or roasted chickpeas for some extra protein. Get creative with it!

The dressing I chose for this salad is a creamy maple tahini dressing. It coats the kale and the toppings really well and brings a sweet nutty flavour to the salad! It also happens to be really easy to make. All you need is pure maple syrup, tahini (look for one that is made from purely sesame seeds it should be runny), apple cider vinegar (with the mother), salt, pepper and warm water. That’s it! Add all the ingredients to a bowl and mix until you get a creamy, drizzly, amazing dressing.

fall kale salad

If you do end up making it, leave a comment or a rating and tell me what you think. I love hearing feedback from all of you 🙂 I hope you guys enjoy this recipe as much as I do!


Maple Tahini Kale Salad with Apple and Sweet Potato


0.0 rating
  • V
  • GF
A kale salad dressed with a sweet maple tahini dressing and topped with crisp apples and roasted sweet potato.
  • Difficulty:Easy
  • Prep Time:8 mins
  • Cook Time:20 mins
  • Serves:4
  • Freezable:No

Nutrition per portion

  • 4-5 cups of kale, de-stemmed and chopped
  • 2 honey crisp apples, chopped
  • 1 small sweet potato, peeled and cubed
  • 1/3 cup goat's cheese, crumbled
  • 1 tablespoon hemp hearts
  • 1/3 cup crunchy whole grain crackers, crushed up (Mary's whole grain crackers)
  • 1/3 cup tahini
  • 1 tablespoon maple syrup
  • 1 teaspoon apple cider vinegar (with the mother)
  • 1 tablespoon warm water
  • Dash of salt and pepper
  1. Preheat your oven to 400°F. Peel and chop the sweet potatoes into small 1/2 " cubes. Toss the sweet potatoes in olive oil, salt and pepper. Bake for 15-20 minutes, until fork tender.
  2. While the sweet potatoes bake, chop your apples into bite sized pieces. De-stem the kale and chop into bite sized pieces. Add the kale to a bowl, drizzle with 2 teaspoon of olive oil and massage with your hands for about 30 seconds.
  3. For the dressing: add the tahini, maple syrup, apple cider vinegar, pepper, salt and warm water to a bowl. Mix until combined.
  4. Once the sweet potatoes are finished. Add all ingredients to a bowl and mix to combine. Top with the dressing & freshly squeezed lemon juice before serving.
  5. Enjoy as a side dish or for lunch. Additional topping ideas: roasted pumpkin seeds, dried cranberries, sesame seeds, slivered almonds.

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