There’s something so refreshing about a kale salad that’s both hearty and vibrant.

This kale salad with maple tahini dressing combines crunchy greens, sweet apples, roasted sweet potato, quinoa, and feta for a dish that’s nourishing yet delicious.

Why You’ll Love This Recipe

The maple tahini dressing is creamy, tangy, and slightly sweet.

It’s packed with textures—crunchy seeds, tender kale, fluffy quinoa, and juicy apple.

It works as both a side salad or a full, satisfying meal.

This salad is versatile and can be made ahead for meal prep.

What You’ll Need (Ingredient Highlights)

Kale is the hearty base, massaged to soften and reduce bitterness.

Quinoa adds protein and a fluffy texture that balances the salad.

Sweet potatoes bring natural sweetness and pair perfectly with kale.

Apples add crunch and freshness.

Maple tahini dressing ties it all together with creamy, nutty flavor.

Pro Tips Before You Start

Massage the kale with a little salt and lemon juice to soften it.

Roast or air fry the sweet potatoes until golden for extra flavor.

Dice everything small so each bite has a mix of flavors.

If meal-prepping, keep dressing separate until serving.

How to Make Kale Salad with Maple Tahini Dressing

Step 1 – Cook the quinoa

Rinse quinoa and cook according to package directions. Let it cool.

Step 2 – Cook the sweet potatoes

Roast or air fry diced sweet potato with oil, paprika, garlic powder, and salt until tender and golden.

Step 3 – Prep the kale

Chop kale into ribbons.

Massage with salt, olive oil, and lemon juice or vinegar until softened.

Step 4 – Make the dressing

Blend or whisk together tahini, lemon juice, olive oil, maple syrup, garlic, salt, and pepper.

Thin with water as needed.

Step 5 – Assemble the salad

Combine kale, quinoa, sweet potato, apple, pumpkin seeds, feta, onion, and chickpeas (if using).

Toss with dressing just before serving.

What to Serve Them With

Serve as a light main dish with crusty bread.

Pair with grilled chicken or salmon for extra protein.

Enjoy as a side with soup or roasted vegetables.

Variations / Substitutions

Use goat cheese instead of feta for a creamier bite.

Swap quinoa for farro, couscous, or brown rice.

Add dried cranberries or pomegranate seeds for sweetness.

Storage & Leftovers

Store salad (without dressing) in an airtight container for up to 3 days.

Dressing can be refrigerated separately for up to 1 week.

FAQs

Can I make this salad ahead of time?
Yes, prep all ingredients and store separately, then dress just before serving.

What’s the best apple for this salad?
Honeycrisp or Fuji for sweetness, Granny Smith for tartness.

Can I make the dressing without tahini?
Yes, use almond butter or cashew butter as a substitute.

Do I need to massage the kale?
It’s optional but highly recommended—it makes the kale softer and less bitter.

Can I serve this warm?
Yes, keep the sweet potatoes warm and toss everything together just before eating.

Is this salad vegan?
It can be—just omit the feta or replace it with a dairy-free cheese.

Final Thoughts

This kale salad with maple tahini dressing is proof that healthy food can be crave-worthy.

With bold flavors, vibrant colors, and satisfying textures, it’s a dish I love making again and again.

The Boat Shed Kitchen

Kale Salad with Maple Tahini Dressing

This kale salad with maple tahini dressing is hearty, nourishing, and packed with flavor. Featuring quinoa, sweet potatoes, crisp apple, and creamy feta, it’s tossed with a silky maple tahini dressing that’s both sweet and tangy. Perfect as a main dish or side salad.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4

Calories: 340

Ingredients Method Notes

Ingredients

  

• 6 cups kale packed
• 1 cup diced apple 1 large apple
• 1 cup cooked sweet potato 1 small or ½ large potato
• 1 cup cooked quinoa
• ½ cup feta cheese
• ¼ cup pumpkin seeds
• ¼ cup chopped red onion or shallot
• 1 cup chickpeas optional

For Maple Tahini Dressing:

• ⅓ cup tahini
• ¼ cup lemon juice 1 large or 2 small lemons
• 1 tablespoon extra virgin olive oil
• 1½ tablespoons pure maple syrup
• 1 garlic clove
• ¼ cup water more as needed
• ½ teaspoon salt
• ⅛ teaspoon black pepper

For Sweet Potatoes (if using Air Fryer recipe):

• 1 small sweet potato or ½ large
• 1 tablespoon extra virgin olive oil
• ¼ –½ teaspoon paprika
• ¼ –½ teaspoon garlic powder
• Salt to taste

Method

 

1. Cook quinoa according to package directions. Cool.
2. Cook sweet potato by roasting or air frying until golden and tender.
3. Chop kale and massage with salt, olive oil, and lemon juice.
4. Make dressing by blending or whisking tahini, lemon juice, olive oil, maple syrup, garlic, salt, and pepper. Thin with water.
5. Combine kale, quinoa, sweet potato, apple, pumpkin seeds, feta, onion, and chickpeas (if using).
6. Toss with dressing before serving.
7. See full steps with tips & photos → https://theboatshedcafe.com/kale-salad-with-maple-tahini-dressing/

Notes

• Massaging kale makes it softer and easier to eat.
• Add grilled chicken or salmon to make it a full meal.
• Dressing can be made ahead and stored in the fridge for up to 5 days.