The Ultimate Kale Salad with Tahini Lemon Dressing

Fresh, crunchy, and packed with flavor—perfect as a main course or side dish

This Salad is the REAL DEAL

This kale salad is bright, nourishing, and loaded with texture.  The toasted quinoa adds a nutty crunch, dried cranberries bring a hint of sweetness, and almonds provide a satisfying bite. Tossed in a creamy tahini-lemon-garlic dressing, it’s refreshing, tangy, and utterly addictive.

It’s a salad that works for weekday lunches, light dinners, or as a stunning side, sure to impress. Plant-based eaters can skip the Parmesan or swap in nutritional yeast to keep it vegan while maintaining that rich, savory flavor.

Ingredients

Salad

• 2 bunches Dino kale, stems removed and chopped into ¼–½ inch pieces (can substitute for another kale variety if Dino kale is not available near you)

• ¾ cup uncooked quinoa, rinsed, drained, and dried

• 1 cup water

• ½ cup dried cranberries

• ½ cup grated or shaved Parmesan or nutritional yeast for plant-based option

• ½ cup sliced almonds, plus extra for topping

Dressing

• ¼ cup lemon juice

• ⅓ cup olive oil

• 3 Tbsp tahini

• 2 Tbsp honey or maple syrup for vegan option

• 2 Tbsp red wine vinegar

• 1 clove garlic, mashed

• 1 tsp sea salt

• 1 tsp black pepper

Instructions

1. Prepare quinoa – In a medium pot over medium heat, toast the rinsed quinoa for about 6 minutes, stirring occasionally. You may hear popping sounds—this is normal.

2. Cook quinoa – Add 1 cup water, stir, cover, reduce heat to low, and cook 18 minutes. Once done, remove the lid and fluff with a fork. Set aside to cool.

3. Make dressing – In a blender or food processor, combine lemon juice, olive oil, tahini, honey (or maple syrup), red wine vinegar, garlic, salt, and pepper. Blend until smooth and creamy.

4. Prepare kale – Remove stems and chop leaves into ¼–½ inch pieces. Place in a large bowl, add a pinch of salt, and massage the leaves with your hands until slightly wilted.

5. Assemble salad – Add cooled quinoa, dried cranberries, and sliced almonds to the kale. Pour the dressing over the top and toss to combine.

6. Serve – Garnish with shaved Parmesan or extra almonds.

Optional Customizations

• Extra crunch – Toast the sliced almonds in a pan for 2–3 minutes until lightly browned.

• Swap greens – Baby kale, Swiss chard, or spinach work well.

• Add protein – Chickpeas, cooked lentils, or roasted tofu make it a more substantial meal.

• Boost flavor – Sprinkle in sunflower seeds, pumpkin seeds, or fresh herbs like parsley or mint.

What to Serve With This Salad

• Grilled vegetables or roasted seasonal squash

• A warm grain like farro or barley

• Lightly toasted bread or pita

Let’s See Your Creations!

We love seeing what you cook up with our recipes. Try this Ultimate Kale Salad and share your colorful bowls with us:

📸 Tag your photos with #emorymarketgardens
📍 Facebook: Emory Market Gardens
📍 Instagram: @emorymarketgardens

Happy cooking, and thank you for supporting fresh, local ingredients!
– The Emory Market Gardens Team 🍄