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Kale and Cranberry Salad with Lemon-Tahini Dressing

A refreshing mix of chopped kale, dried cranberries, toasted walnuts, and a light lemon-tahini dressing. It’s a great way to add greens to your Thanksgiving table.
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Ingredients
  

Salad

  • 6 cups kale chopped
  • 1/4 cup dried cranberries
  • 1/4 cup walnuts or almonds toasted
  • 1 apple thinly sliced

Dressing

  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tbsp water or more to thin
  • Salt and pepper to taste

Instructions
 

  • Whisk together tahini, lemon juice, olive oil, water, salt, and pepper to make the dressing.
  • Massage kale with the dressing until softened.
  • Toss in cranberries, nuts, and apple slices.
  • Serve fresh.