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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 Method

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

Method
 

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