The Harvest Fig and Kale Crunch Salad with Tahini Cider Dressing Recipe is a vibrant celebration of sweet, savory, and crunchy flavors all tossed together in one gorgeous bowl. This salad marries hearty Tuscan kale with juicy figs and a deeply satisfying homemade granola topping that has just the right amount of warmth and spice. The creamy tahini cider dressing adds a unique tang and earthiness that ties every ingredient together beautifully. Whether you’re craving a nourishing lunch or a stunning side dish, this recipe is guaranteed to brighten your table and delight your taste buds.
Ingredients You’ll Need
These ingredients are straightforward but each one plays a vital role in creating the flavors, textures, and colors that make this salad so special. From the hearty kale to the sweet figs and the crisp, spiced granola, every element contributes something memorable.
- Old fashioned oats: The crunchy base for the homemade granola, adding a toasty texture and wholesome goodness.
- Sunflower seeds, shelled: Brings nuttiness and additional crunch, boosting both flavor and nutrition.
- Dried cranberries or raisins: Offer bursts of natural sweetness and chewy contrast to the crisp elements.
- Coconut oil, melted: Helps bind the granola ingredients with a subtle tropical richness.
- Maple syrup: Sweetens the granola naturally, balancing the spices perfectly.
- Ground cinnamon, ginger, and cloves: Warm spices that give the granola a cozy autumn-inspired flavor profile.
- Kosher salt: Enhances all the natural flavors and balances the sweetness.
- Tuscan kale, roughly chopped: The hearty green base, full of vitamins, with a robust texture that stands up well to the dressing.
- Fresh figs, sliced: Juicy and delicately sweet, adding a luxurious softness to every bite.
- Fresh Parmesan cheese, grated: Provides a salty, umami kick that complements both the kale and figs.
- Plain whole milk Greek yogurt: Adds creaminess and tang to the tahini cider dressing without overpowering it.
- Tahini: Lends a rich, nutty flavor and silky texture to the dressing.
- Apple cider vinegar: Brings bright acidity that balances the sweetness and fattiness.
- Honey: Natural sweetener that provides subtle depth to the dressing.
- Fresh oregano, chopped: Adds a fragrant herbal note to the dressing’s complexity.
- Dijon mustard: Gives a gentle tang and slight spice to the dressing.
- Garlic, minced: For a punch of savory aroma and flavor.
How to Make Harvest Fig and Kale Crunch Salad with Tahini Cider Dressing Recipe
Step 1: Prepare the Granola Crunch
Start by preheating your oven to 400 degrees Fahrenheit and lining a baking sheet with parchment paper for easy cleanup. In a large bowl, toss together the oats, sunflower seeds, dried cranberries or raisins, melted coconut oil, maple syrup, cinnamon, ginger, cloves, and a pinch of kosher salt. Spread this mixture evenly across your lined baking sheet. Bake for about 12 to 15 minutes, giving it a toss a few times during baking to ensure even roasting. Watch closely near the end — you want a golden crunch without any burnt bits. Once done, remove from the oven and let your granola cool completely to develop maximum crispiness.
Step 2: Make the Tahini Cider Dressing
While your granola is cooling, it’s time to whip up the dressing that will make this salad unforgettable. In a bowl or food processor, combine the plain Greek yogurt, tahini, apple cider vinegar, honey, chopped fresh oregano, Dijon mustard, minced garlic, a dash of cinnamon, and the finely grated Parmesan cheese. Whisk or blend until smooth and creamy. Taste the dressing and adjust the seasoning with salt, pepper, or extra honey if you prefer it a bit sweeter. This dressing strikes the perfect balance of nutty, tangy, and sweet.
Step 3: Massage the Kale
Add the roughly chopped Tuscan kale to a large mixing bowl. Pour in 2 to 3 tablespoons of your freshly made dressing, then use your hands to gently massage the kale leaves for about 2 to 3 minutes. This step softens the tough leaves and deepens their color, making them tender and more enjoyable to eat while infusing them with delicious flavor.
Step 4: Assemble Your Salad
Now comes the fun part! Toss the massaged kale with the sliced fresh figs, your cooled granola (you may not need all of it depending on your crunch preference), and freshly grated Parmesan cheese. Give everything a gentle but thorough mix to make sure each bite delivers a harmony of textures and flavors. Serve the salad with any extra tahini cider dressing on the side for those who want a little more tang.
How to Serve Harvest Fig and Kale Crunch Salad with Tahini Cider Dressing Recipe
Garnishes
To elevate this already stunning salad, consider adding a sprinkling of toasted pumpkin seeds or a few extra fresh herb leaves like oregano or parsley. A light drizzle of good quality extra virgin olive oil just before serving can also add a glossy finish and subtle richness. These simple touches create visual appeal and introduce layers of flavor that make every forkful exciting.
Side Dishes
This salad works wonderfully as a vibrant side dish alongside roasted chicken, grilled salmon, or even a cozy bowl of soup. It’s hearty enough to stand up to richer mains, yet fresh and bright enough to cut through heavier flavors. For a vegetarian meal, pair it with warm quinoa or a creamy risotto to create an inviting and balanced plate.
Creative Ways to Present
For entertaining, try serving the Harvest Fig and Kale Crunch Salad with Tahini Cider Dressing Recipe in individual clear glasses or mason jars layered with ingredients visible for a colorful, elegant look. Alternatively, arrange the salad on a large rustic wooden board surrounded by wedges of crusty bread and cheese for a shareable, family-style presentation. These ideas add flair and make your salad the star of the table.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the salad in an airtight container in the refrigerator for up to two days. For best texture, keep the granola separate and sprinkle it on right before serving to maintain its delightful crunch.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended. The kale’s texture and the creamy tahini cider dressing do not hold up well to freezing and thawing.
Reheating
No reheating required here! This salad shines when served cold or at room temperature, so simply give it a gentle toss and enjoy. If you prefer, allow it to sit at room temperature for 15 minutes after removing from the fridge to bring out the flavors.
FAQs
Can I use other types of kale for this salad?
Absolutely! While Tuscan kale is ideal due to its tender leaves and mild flavor, you can substitute curly kale or Lacinato kale if that’s what you have on hand. Just be sure to massage the kale well to soften it.
Is this salad suitable for vegans?
The Harvest Fig and Kale Crunch Salad with Tahini Cider Dressing Recipe includes Parmesan cheese and Greek yogurt, which are not vegan. However, you can easily swap the yogurt for a plant-based alternative and omit or replace the Parmesan with a vegan cheese to make it vegan-friendly.
How sweet is the granola topping?
The granola has a lovely balance of sweetness from the maple syrup and dried cranberries or raisins, complemented by warm spices. If you prefer it sweeter, feel free to add more maple syrup before baking.
Can I prepare the dressing in advance?
Yes! The tahini cider dressing can be made up to 3 days ahead and stored in the refrigerator. Just give it a good stir before serving, as ingredients may separate over time.
What other fruits would work well instead of figs?
Fresh pears, apples, or even juicy pomegranate seeds make excellent substitutes if figs are not in season. Choose fruits that bring a sweet, slightly tart profile to complement the kale and dressing.
Final Thoughts
I can’t recommend enough giving the Harvest Fig and Kale Crunch Salad with Tahini Cider Dressing Recipe a try. It’s a refreshing twist on your typical salad with textures and flavors that keep you coming back for more. Once you experience the satisfying crunch paired with creamy, nutty dressing and luscious fruit, you’ll want to make it part of your regular rotation. Happy cooking and even happier eating!
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Harvest Fig and Kale Crunch Salad with Tahini Cider Dressing Recipe
This Harvest Fig and Kale Crunch Salad with Tahini Cider Dressing is a vibrant autumn-inspired dish combining the earthiness of Tuscan kale, sweet figs, and a crunchy homemade spiced granola topping. The salad is perfectly complemented by a creamy tahini and apple cider vinegar dressing, making it a delightful and nutritious option for a wholesome lunch or a light dinner.
- Total Time: 35 minutes
- Yield: 6 servings
Ingredients
Granola
- 1 cup old fashioned oats
- 1/2 cup shelled sunflower seeds
- 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
Salad
- 6 cups Tuscan kale, roughly chopped
- 1 cup sliced figs, stems removed
- 1/2 cup fresh Parmesan cheese, grated
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 and Prepare Granola: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Combine oats, sunflower seeds, dried cranberries or raisins, melted coconut oil, maple syrup, ground cinnamon, ground ginger, ground cloves, and kosher salt on the baking sheet. Toss everything together until evenly coated and spread in an even layer.
- Bake Granola: Bake the granola mixture for 12-15 minutes, tossing a few times during baking to ensure even toasting. Keep a close watch to prevent burning, as granola can quickly go from toasted to burnt if left unattended. Once golden and fragrant, remove the granola from the oven and let it cool completely.
- Make the Tahini Cider Dressing: In a bowl or food processor, whisk or blend together the Greek yogurt, tahini, apple cider vinegar, honey, fresh oregano, Dijon mustard, minced garlic, cinnamon, and finely grated Parmesan cheese. Taste and adjust seasoning by adding salt, pepper, or extra sweetness if needed.
- Massage the Kale: Place the chopped Tuscan kale in a large bowl and add 2 to 3 tablespoons of the dressing. Massage the dressing into the kale for a few minutes until the leaves darken in color and soften slightly, making them easier to eat.
- Assemble the Salad: Add the sliced figs, cooled granola (use as much as desired), and grated Parmesan cheese to the massaged kale. Toss gently to combine all ingredients evenly.
- Serve: Serve the salad immediately with additional tahini cider dressing on the side for drizzling as desired.
Notes
- Be careful while baking the granola as it can burn quickly; keep an eye on it especially towards the end.
- You can substitute dried cranberries with raisins or any dried fruit of your choice.
- Massage the kale well to break down its fibrous texture and enhance flavor absorption.
- Granola can be made ahead and stored in an airtight container for up to one week.
- Adjust the sweetness of the dressing and granola to your preference by increasing or decreasing maple syrup and honey.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
