harvest fig and kale crunch salad with tahini cider dressing
The perfect summer-to-fall salad with warming spice, crunchy granola, and a stupid delicious creamy tahini dressing.
Ingredients
- 1 cup old fashioned oats
- 1/2 cup sunflower seeds, shelled
- 1/3 cup dried cranberries or raisins
- 3 tbsp coconut oil, melted
- 3-4 tbsp maple syrup, to taste
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp kosher salt
- 6 cups Tuscan kale, roughly chopped
- 1 cup sliced figs, stems removed
- 1/2 cup fresh Parmesan cheese, grated
tahini cider dressing
- 1/3 cup plain whole milk Greek yogurt
- 2 tbsp tahini
- 2 tbsp apple cider vinegar
- 2 tbsp honey
- 1 tbsp fresh oregano, chopped
- 1 tsp dijon mustard
- 2 cloves garlic, minced
- 1/2 tsp cinnamon
- 1/4 cup fresh parmesan cheese, finely grated
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- On the baking sheet, toss together the oats, sunflower seeds, cranberries, coconut oil, maple syrup (use more if you want a sweeter granola), cinnamon, ginger, cloves, and salt. Spread in an even layer. Bake for 12-15 minutes, tossing a few times during the baking process. Watch closely. Granola tends to burn if you turn away five seconds too long. Remove from the oven and let cool.
- To make the dressing, whisk or blend in a food processor all the ingredients. Taste and adjust salt, pepper, and sweetness as needed.
- Add the kale to a large bowl and massage with 2-3 tablespoons of the dressing. The kale will darken and soften. Toss in the figs, granola (you may not use all of it), and parmesan. Serve with additional dressing on the side.
Notes
*To store: Kale is very hearty and will not get soggy for a few days even when tossed with dressing. The salad maintains its integrity in the fridge for up to 3 days.