Massaged Kale Salad with Creamy Tahini Dressing

This chopped kale salad is dressed in a creamy tahini sauce and finished with toasted hazelnuts for a satisfying crunch. The tahini dressing is quick to make from simple pantry ingredients — garlic, apple cider vinegar, maple syrup, Dijon mustard and tahini — yielding a rich, nutty, and slightly sweet dressing that coats the greens beautifully.

The recipe includes easy ingredient substitutions so you can adapt the salad to what you have on hand. Kale salad with tahini dressing works well as a side for any meal, a light lunch, or the base of a more substantial salad bowl. It’s naturally vegan, gluten-free and dairy-free, making it a welcome option for most diets.

Why you’ll love this recipe

This tahini kale salad is a flavorful, nutrient-dense side that pairs well with a wide range of mains. The combination of tender, massaged kale, shaved Brussels sprouts, crisp red onion and toasted hazelnuts is balanced by the creamy, tangy tahini dressing.

• Simple and quick: Minimal prep and no special equipment required.
• Adaptable: Swap or add vegetables, grains, proteins or seeds to make it heartier.
• Flavor-packed dressing: Sweet, tangy and nutty tahini lifts the greens and adds richness without dairy.
• Vegan and gluten-free: Suitable for many dietary needs.

Tahini kale salad ingredients & substitutions

This bright green salad combines a creamy tahini dressing, toasted hazelnuts and crisp vegetables. Below are the dressing and salad ingredients with suggested swaps to make the recipe your own.

Tahini dressing for kale salad

• Garlic: Fresh garlic grated or finely minced gives the best flavor. If needed, half a teaspoon of garlic powder can be used instead.
• Apple cider vinegar: Swap with white wine vinegar, rice vinegar or fresh lemon juice for a milder or brighter acid.
• Maple syrup: Honey, agave or another liquid sweetener will work if you prefer.
• Dijon mustard: Adds tang and emulsion. Use yellow or whole grain mustard, or a splash of lemon if you prefer no mustard.
• Tahini paste: Use a good-quality tahini for the creamiest dressing. If unavailable, use almond or cashew butter for a different nutty profile.
• Cold water: Adds body and thins the tahini to a pourable but thick consistency. Add gradually until you reach the desired texture.
• Sea salt: Adjust to taste; finishing with flaky salt is a nice touch.

Chopped kale salad

• Kale: Curly kale works well; Lacinato (Tuscan) kale is a good alternative. To reduce bitterness, allow the kale to sit with oil and salt to soften before tossing with other ingredients.
• Brussels sprouts: Thinly shredded Brussels sprouts add texture. If you don’t like them, shredded cabbage or extra kale are fine substitutes.
• Olive oil: Extra-virgin olive oil is recommended for massaging the kale; avocado oil can be used instead.
• Hazelnuts: Toasted hazelnuts bring an earthy crunch. Other toasted nuts or seeds (pumpkin, sunflower, almonds) are excellent alternatives.
• Red onion: Thinly sliced red onion gives brightness and color. To mellow the bite, soak the slices briefly in cold water and drain.

How to make kale and tahini salad (step-by-step)

This tahini kale salad is straightforward to prepare. Follow these five steps for a well-balanced salad with great texture and flavor.

• Step 1: Mellow the garlic
• Step 2: Massage the kale
• Step 3: Toast the hazelnuts
• Step 4: Finish the tahini dressing
• Step 5: Assemble the salad

Step 1: Mellow the garlic in vinegar

Grate or finely mince a small garlic clove. Combine the garlic with two tablespoons of apple cider vinegar in a medium bowl and let it sit for at least 10 minutes. This softens the raw garlic’s sharpness and blends it into the dressing base.

Step 2: Massage the kale

Place the chopped kale and shredded Brussels sprouts in a large bowl. Add one tablespoon of olive oil and a pinch of salt, then massage the leaves by hand for a minute or two, until they become tender and slightly wilted. If you prefer, let the kale sit in oil and salt for an hour and rinse before using to reduce bitterness.

Step 3: Toast the hazelnuts

Warm a dry skillet over medium-high heat. Add 1/2 cup of blanched hazelnuts and toast them for about three minutes, shaking the pan occasionally until they are fragrant and lightly browned. Transfer to a board to cool, then roughly chop.

Step 4: Finish the tahini dressing

To the garlic and vinegar, add one tablespoon maple syrup and one tablespoon Dijon mustard (or lemon juice) and mix. Stir in 1/4 cup tahini paste; the mixture will thicken and may seize. Slowly whisk in cold water a tablespoon at a time until the dressing becomes smooth and creamy with a thick mayonnaise-like texture. Season with sea salt to taste.

Step 5: Assemble the salad

Drain the thinly sliced red onion and pat dry, then add it to the massaged kale and Brussels sprouts and toss to combine. When ready to serve, add the tahini dressing and mix until the greens are evenly coated. Transfer to a serving bowl and sprinkle with the chopped toasted hazelnuts. Finish with freshly ground black pepper and flaky salt to taste.

Tahini kale salad serving suggestions

This tahini kale salad is delicious on its own as a side, but it also makes a versatile base for a filling meal. If prepping ahead, store the toasted hazelnuts separately to keep them crunchy. The dressed salad keeps well in an airtight container in the fridge for up to three days, though nuts will soften over time.

Serving ideas:

• Salad bowl: Add warm quinoa, roasted sweet potato and avocado for a nourishing bowl. A sprinkle of pomegranate seeds adds color and a pop of acidity.
• Protein topper: Top with grilled chicken, roasted salmon, pan-fried tofu or halloumi to make it a complete meal. Crispy falafel also works well.
• Roasted vegetables: Mix in roasted butternut squash, bell peppers or leftover roasted vegetables to boost texture and flavor.
• Make it portable: Wrap the salad in a tortilla or stuff into pita pockets for an easy lunch or picnic option.
• Sweet & savory: Toss in dried cranberries or cherries and finish with crumbled feta or shaved Parmesan. Use a vegan cheese for a fully plant-based dish.

More salad dressings for kale

The maple tahini dressing works beautifully here, but other creamy dressings also complement kale:

• Hummus-style dressing
• Green tahini sauce
• Avocado green goddess dressing
• Lemon tahini sauce
• Miso tahini dressing

Whichever dressing you choose, keep it on the thicker side so the salad won’t become soggy.

Kale Salad With Tahini Dressing

Tender chopped kale and shaved Brussels sprouts tossed with a creamy maple tahini dressing and topped with toasted hazelnuts. Makes a flavorful side or a hearty salad base.

Recipe By: Adri

Servings: 4 side servings

Prep Time: 25 mins

Total Time: 25 mins

Equipment

• Microplane (optional, for grating garlic)
• Mandolin (optional, to thinly slice Brussels sprouts)

Ingredients

For the tahini dressing:

• 1 small garlic clove, peeled and grated or finely minced
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 tablespoon Dijon mustard, or lemon juice
• ¼ cup tahini paste
• 2 tablespoons cold water, more or less as needed
• ½ teaspoon sea salt, or to taste

For the kale salad:

• 8 oz curly kale (about 1 medium bunch), stems removed and leaves roughly chopped
• 4 oz Brussels sprouts, thinly sliced or shredded
• 1 tablespoon olive oil
• ¼ teaspoon salt
• ½ cup blanched hazelnuts
• ½ red onion, thinly sliced and placed briefly in a bowl of cold water
• Black pepper and flaky salt, to finish

Instructions

1. Start the dressing: place the grated garlic and apple cider vinegar in a bowl and let it sit for at least 10 minutes to mellow the garlic.
2. In a large bowl, add the chopped kale and shredded Brussels sprouts. Toss with 1 tablespoon olive oil and a pinch of salt. Massage the leaves for 1–2 minutes until tender and slightly wilted. Set aside.
3. Toast the hazelnuts in a dry skillet over medium-high heat for about 3 minutes, shaking the pan occasionally. Transfer to a cutting board, let cool, and roughly chop.
4. To the garlic and vinegar, add maple syrup and Dijon mustard, then stir in the tahini. The mixture may seize and become thick; gradually whisk in cold water until smooth and creamy, aiming for a thick mayonnaise-like consistency. Season with salt to taste.
5. Drain and pat the sliced red onion dry, then add it to the kale mixture and toss to combine. When ready to serve, toss the greens with the tahini dressing until evenly coated. Top with chopped toasted hazelnuts and finish with black pepper and flaky salt.

Notes

• Use curly kale or Lacinato kale; both work well.
• If you prefer not to slice Brussels sprouts, use more kale or shredded cabbage instead.
• To preserve crunch, store toasted hazelnuts separately if making the salad ahead; the dressed salad will keep in the fridge for up to three days.
• You can make the tahini dressing a few days in advance and massage the kale up to 24 hours ahead of serving.