Blueberry Apple Kale Salad
Recipe type: Salad
Cuisine: Vegan, vegetarian, healthy
Prep time: 
Cook time: 
Total time: 
Serves:: 4
So delicious! You've got to try this...seriously!
  • Dressing:
  • ¼ C Tahini (sesame paste)
  • 2 T Dijon mustard (I use Maille brand original)
  • 2 T Maple syrup
  • 1 T freshly squeezed lemon juice
  • ¼ t Sea salt
  • Almond crunch:
  • ½ C Finely chopped raw almonds (process in a food processor)
  • 2 t Soy sauce or reduce sodium soy sauce
  • 1 t Maple syrup
  • sea salt (optional: use with reduced sodium soy sauce if desired)
  • Salad:
  • 4 C Lacinto (or any) kale leaves, remove stems and chopped small
  • 1 Green apple, cored and thinly sliced (red is fine in a pinch)
  • ½ C fresh blueberries
  1. Pre-heat oven to 325F dgrees.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a small bowl, whisk together all the dressing ingredients and set aside.
  4. Process until fine, the almonds, then place in a medium bowl with the rest of the almond crunch ingredients and mix well.
  5. Spread out evenly on the prepared baking sheet and toast in the middle of the oven for about 7 minutes, or until slightly brown and golden.
  6. Remove from oven and cool.
  7. Meanwhile, in a large salad bowl, combine the kale, apples and blueberries.
  8. Drizzle on dressing, toss and garnish with almond crunch mixture.
Recipe by My Sweet California Life at