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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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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.