Foodie Friday: Kale Salad With Orange Tahini Dressing

May is all about women who inspire us. And one woman who has motivated me (Cat) to eat better is Brandi Koskie, managing editor of, who’s also a Kansas gal. Recently, she and her team won “Salad of the Year Noshie” at Fit Bottomed Eats for this delicious spring salad recipe. If you’re looking for something delicious and nutritious to try this weekend, give this a spin!


Kale Salad with Orange Tahini Dressing Recipe

Serves 4

2 tbsp tahini (sesame seed paste)
2 tbsp orange juice
juice of half a lemon (about 3 tbsp)
1 tbsp honey
1 tbsp white vinegar
pinch each sea salt & pepper
2 tbsp extra virgin olive oil (+ 1 tbsp to add directly kale)

1 large bunch of kale, rinsed, dried and torn into bite-sized pieces
1 c carrots, chopped
1/4 c red onion, sliced
1/2 c green apple, diced
1 orange, peeled and segmented

1. Prepare dressing by adding tahini, orange juice, lemon juice, honey, vinegar, and salt and pepper to a small bowl and mixing with a whisk. While whisking, stream in 2 tbsp olive oil and stir vigorously to create an emulsion. Taste and adjust seasonings as need—I added more lemon juice. Set aside.

2. Add kale to a large bowl, stream on 1 tbsp olive oil, sea salt and pepper and massage with hands to soften the leaves.

3. Add remaining ingredients to bowl and then top with dressing. Mix and let stand for 5 minutes so the flavors can meld. Refrigerate leftovers—will keep for a couple days.

Note: Other optional add-ins: bleu cheese, pecans, walnuts, dried cranberries, sunflower seeds, almonds, fresh strawberries, chicken, chickpeas, etc.

Estimated nutrition per 1 1/2 cup serving: 220 calories, 15 g fat, 2 g saturated fat, 38 mg sodium, 21 g carbohydrates, 3.6 g fiber, 11 g sugar, 4 g protein