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    Home » Recipes » Salad Recipes » Vegetable Salads » Kale Pear Salad with Tahini Dressing

    Kale Pear Salad with Tahini Dressing

    Published: Nov 9, 2021 · Modified: Mar 6, 2022 by Jenna Passaro · This post may contain affiliate links.

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    Kale Pear Salad with Tahini Dressing Recipe photos with text overlay.

    This crunchy fall salad is so good. Easy Kale Pear Salad with Tahini Dressing is a light vegetarian side dish packed with flavor and crunch. It’s easy to make ahead for a holiday appetizer. And it makes a tasty power-through-the-day lunch salad, too. Let’s make it.

    Kale Pear Salad with Tahini Dressing Recipe
    It’s super easy to prepare this healthy fall kale salad, and perfect to make-ahead for all your dinner entertaining plans.

    Table of Contents

    • Why this ​​pear kale salad with tahini dressing is so good
    • Ingredients
    • How to make pear and kale salad with tahini dressing
    • FAQs 
    • Side dish ideas
    • Are you a foodie, too?
    • Kale Pear Salad with Tahini Dressing Recipe | Sip Bite Go

    Why this ​​pear kale salad with tahini dressing is so good

    • Stays good for days in the fridge, without dressing.
    • Gluten free, keto-friendly, and vitamin rich.
    • A fun splash of color on any plate. 
    • A great accompaniment to nice Sunday night dinners.
    • Includes a video for beginners (scroll to bottom of page for full step-by-step YouTube video). 

    Hey fellow feta lovers: check out this tasty make-ahead Greek pasta salad.

    Kale Pear Salad with Tahini Dressing and Cranberries

    Ingredients

    Here’s what you need to make this healthy Fall salad.

    Infographic with ingredients for kale pear salad with tahini dressing

    Kale pear salad base ingredients

    • Raw kale (I like red leaf curly)
    • Walnuts
    • Pears that are very ripe and ready to eat – either red or green (Asian pears are a good choice)
    • Dried cranberries
    • Feta cheese crumbles
    • A little fresh cracked pepper

    Tahini dressing ingredients

    • Greek yogurt (plain, whole milk)
    • Tahini
    • Honey
    • Apple cider vinegar (substitute red wine or champagne vinegar)
    • Lemon juice 
    • Water
    • Salt
    • Fresh chopped parsley

    Other toppings for kale salad

    • Blue cheese
    • Pomegranate seeds
    • Roasted sweet potato or yams tossed in a little olive oil and maple syrup
    • Diced avocado
    • Sunflower seeds
    • See this kale apple slaw recipe for more ideas
    Closeup of ingredients in Kale Pear Tahini Salad

    How to make pear and kale salad with tahini dressing

    Here’s an overview of how to pull together this tasty recipe… 

    Infographic with kale pear tahini salad recipe steps with captions
    1. Prep kale by washing it, cutting out (and discarding) the stems from the center, and drying it in a salad spinner. Dice kale in bite sized pieces. Then massage the kale for 1 minute with your hands on a cutting board or in a salad bowl to soften it.
    2. Toast walnuts by adding them to a small skillet on the stove (without oil or butter) on medium heat. Stir occasionally for about 2-3 minutes, until fragrant and lightly toasted. Remove from heat and set aside.
    3. Make the Tahini dressing. In a large bowl, add the Greek yogurt, tahini, honey, apple cider vinegar, lemon juice, water, salt, and fresh chopped parsley. Whisk to combine. Taste test to see if you want to add more salt, or vinegar. If it’s too thick, add a little water (1 tsp at a time) until it’s just right for you.  If you like lighter dressed salads, transfer half the salad dressing to a small bowl, and add it in later as desired.
    4. Assemble kale salad with toppings. Add kale to a large bowl with tahini dressing. Coat kale in dressing with a spatula or spoon. Transfer dressed kale to a serving platter. Add diced pear, toasted walnuts, dried cranberries, and a sprinkle of feta cheese crumbles. Serve and enjoy.
    Fresh Kale Pear Salad with Tahini Dressing

    I love a kale salad recipe with nuts like this one when I need a protein boost in the middle of the day. Fueling up with feel good foods helps me stay alert, focused, and functioning optimal for the whole day of recipe video editing and writing. 

    Make it a complete meal with a main dish like this pan grilled chicken or smoked turkey breast.

    FAQs 

    Do you need to massage kale first?

    Yes – you have to soften the leaves a bit before adding raw kale to salad. But I have a really quick, one minute way to massage it that will break down the kale leaves and make it easy to eat. See the recipe for details.

    How do you choose pears for kale pear salad?

    Asian pears—either red or green– are delicious in this salad. The best pears for pear salad are ripe, but not over-ripe. As a pear ripens, it softens from the stem side out—so test in two places; the neck (near the stem) and the rounded body. The best pears will have a little give in the narrow stem, and none in the larger rounded body.

    Is tahini good for you?

    Yes, most people would consider tahini good for you! It’s made by grinding sesame seeds, either roasted or raw. Tahini is rich in omega fatty acids, and it contains more protein than milk. It also contains significant quantities of calcium, iron, magnesium, and vitamin B. This kale tahini salad is bursting with nutrition our bodies crave. 

    How many days in the fridge can you store kale tahini salad?

    This fall kale salad is best on day 1, but leftovers can be kept in the fridge for up to three days. If you are entertaining a dinner party or holiday meal and would like to prepare ahead, consider prepping your tahini dressing and ingredients in the morning, but leaving that last mix-ins to add just before serving.

    Can I substitute apples for pears in this salad?

    Yes, if you don’t have pears, apples can be a good substitute! Other options for this fall kale salad include orange, tangerines, or even grapefruit segments.

    What can I serve with this fall kale salad?

    This gourmet kale pear salad with tahini dressing is delicious served alongside a sous vide steak dinner, and is a favorite side to bring to holiday potlucks. The cheerful colors and zesty flavor also pair well with air fryer turkey breast, roasted bone-in turkey breast, and smoked whole chicken dinners.

    Is kale pear salad with tahini dressing gluten free?

    Yes! This kale pear salad with tahini dressing is gluten free.

    Can you use premade dressing?

    Yes – try something creamy like a buttermilk or ranch. I like to skip the pre-made dressings and make my own with 100% healthy, fresh ingredients—pure Greek yogurt, lemon juice and tahini made of roasted, ground sesame seeds come together to make a creamy, delicious sauce. But substitutions are welcomed!

    Kale Pear Salad with Tahini Dressing Cranberries and Cheese Crumbles on a serving platter

    Side dish ideas

    • Air fryer chicken wings
    • Potato recipes
    • Stuffed shells
    • Sautéed onions and peppers
    • White sauce
    • Baked chicken wings
    • Sautéed mushrooms
    • Spinach pesto pasta
    • Make ahead Mexican salad
    • Best Caprese salad
    • Creamy pesto pasta salad
    • Roasted cherry tomatoes
    • Focaccia bread
    • Sausage stuffing
    • See all side dishes

    Are you a foodie, too?

    Hey home chefs, hope that answers all your questions about making your kale pear salad recipe. Serve it with something like this Instant Pot chicken noodle soup or smoked turkey breast.

    If you don’t follow me on instagram you totally should @sipbitego. And for more deliciousness, subscribe to the Sip Bite Go channel and see the Sip Bite Go recipe collection. 

    Kale Pear Salad with Tahini Dressing Recipe

    Kale Pear Salad with Tahini Dressing Recipe | Sip Bite Go

    Kale pear salad is a light vegetarian side dish recipe with creamy dressing. It’s easy and delicious and a raw kale salad everyone can agree on for a healthy Fall salad. It’s great for a holiday appetizer or lunch salad, too.
    5 from 2 votes
    Print Pin Rate
    Course: Appetizer, lunch, Salad, Side Dish
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 2 people
    Calories: 427kcal
    Author: Jenna Passaro

    Equipment

    • spatula
    • mixing bowl
    • whisk

    Ingredients

    Kale pear salad base ingredients

    • 1 bunch kale red leaf curly
    • ¼ cup walnuts whole or pieces
    • 2 pears diced in large chunks, red or green
    • 2 tbsp cranberries dried
    • 2 tbsp feta cheese crumbles
    • ⅛ tsp pepper fresh cracked

    Tahini dressing ingredients

    • ¼ cup Greek yogurt plain, whole milk
    • 1.5 tbsp tahini
    • ½ tbsp honey
    • ½ tbsp vinegar apple cider (substitute red wine or champagne vinegar)
    • ½ medium lemon juice
    • 1 tbsp water
    • ¼ tsp salt
    • 1 tbsp parsley fresh chopped

    Instructions

    • Prep kale by washing it, cutting out (and discarding) the stems from the center, and drying it in a salad spinner. Dice kale in bite sized pieces. Then massage the kale for 1 minute with your hands on a cutting board or in a salad bowl to soften it.
    • Toast walnuts by adding them to a small skillet on the stove (without oil or butter) on medium heat. Stir occasionally for about 2-3 minutes, until fragrant and lightly toasted. Remove from heat and set aside.
    • Make the Tahini dressing. In a large bowl, add the Greek yogurt, tahini, honey, apple cider vinegar, lemon juice, water, salt, and fresh chopped parsley. Whisk to combine. Taste test to see if you want to add more salt, or vinegar. If it’s too thick, add a little water (1 tsp at a time) until it’s just right for you. If you like lighter dressed salads, transfer half the salad dressing to a small bowl, and add it in later as desired.
    • Assemble kale pear salad with toppings. Toss greens in tahini dressing. I like to use a spatula to scrape the dressing from the sides of the bowl and evenly coat the kale. Transfer to a serving platter. Add diced pear, toasted walnuts, dried cranberries, and a sprinkle of feta cheese crumbles.

    Video

    Notes

    Do you need to massage the kale?
    Yes – you have to soften the leaves a bit before adding raw kale to salad. But I have a really quick, one minute way to massage it that will break down the kale leaves and make it easy to eat. 
    See the recipe: https://sipbitego.com/kale-pear-salad
    See the recipe video for kale pear tahini salad on Sip Bite Go’s YouTube.

    Nutrition

    Calories: 427kcal | Carbohydrates: 58g | Protein: 13g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Cholesterol: 16mg | Sodium: 523mg | Potassium: 746mg | Fiber: 9g | Sugar: 34g | Vitamin A: 6796IU | Vitamin C: 103mg | Calcium: 268mg | Iron: 3mg
    Tried this Recipe? Tag me Today!Mention @SipBiteGo or tag #sipbitego!
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    jenna passaro food blogger from Portland Oregon

    Hey, I’m Jenna Passaro.

    I develop easy recipes that can transform your kitchen into a restaurant – and you into a true home chef.

      

    Where to start?

    Learn the secrets to smoking tasty Traeger recipes and making pizza at home. And cook amazing tri tip steak dinners.

    Or, fall in love with something new to cook with your air fryer, pellet smoker, BBQ grill, sous vide cooker, and more…

    You’ll notice, I kind of geek out over new cooking trends and tools!

    Instagram me @sipbitego & chef hubs @handmodelpatrick

    My story. Growing up, I didn’t learn to cook.

    (I was actually banned from cooking for years)

    And then in my 20’s I didn’t have to cook because my job as an event planner involved a lot of travel and it was easier to eat out. At the time, I was 100% positive that restaurant food would always taste better than cooking at home, and there was nothing I could do about it.

    Until I fell in love with a chef. He would come over and cook me delicious meals right in my own kitchen. My mind was blown.

    Since then, I’ve been on a mission to figure out easy ways to make restaurant style food at home and share it here on Sip Bite Go.

    Love to eat out and travel? I can totally relate. See my guide on where to eat in Portland, OR.

    jenna passaro the home chef's sous vide cookbook

    Never in a million years did I imagine I’d ditch the 9-5 lifestyle in my late 20’s, move across the country on a whim, start a new life, start a food blog, and write a book.

    But here I am!

    See my book on Amazon: The Home Chef’s Sous Vide Cookbook.

     

       

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