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+ servings
5 from 1 vote
Clean Eating Cranberry Kale Salad with Tahini Dressing
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 
Vegan, Vegetarian, Gluten, Dairy, Soy, Grain & Egg Free, Paleo
Course: Entree
Cuisine: American
Keyword: kale salad, dressing, tahini, cranberry
Servings: 4 people
Calories: 295 kcal
Author: Amie Valpone
Ingredients
  • 1 head curly kale finely chopped and ends removed
  • 1/2 cup Tahini sesame seed paste
  • 3/4 cup water
  • 4 Tbsp. freshly squeezed lemon juice
  • 1 Tbsp. extra-virgin olive oil or avocado oil, plus more if needed
  • 1 tsp. mustard seeds
  • 1 small clove garlic minced
  • sea salt and freshly ground black pepper to taste
  • 1 large red apple finely diced
  • 3 Tbsp. Ocean Spray® Craisins® Dried Cranberries
  • Lemon zest to taste
Instructions
  1. Place the kale in a large bowl; set aside.
  2. In a small bowl, whisk the tahini, water, lemon juice, 1 Tbsp. oil (add more if needed), mustard seeds, minced garlic, sea salt and pepper until smooth. Drizzle about half of the mixture (or as much as needed) over the kale mixture and use your hands to massage the kale for 1-2 minutes or until the kale leaves are soft, tender and dark green. Add the apple and cranberries; toss to combine. Add the lemon zest, to taste. Season to taste with sea salt and pepper and serve immediately.
  3. Store leftover dressing in the fridge for up to 2 days.
Nutrition Facts
Clean Eating Cranberry Kale Salad with Tahini Dressing
Amount Per Serving
Calories 295 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g19%
Sodium 26mg1%
Potassium 370mg11%
Carbohydrates 26g9%
Fiber 3g13%
Sugar 12g13%
Protein 7g14%
Vitamin A 3291IU66%
Vitamin C 48mg58%
Calcium 97mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.