Why You’ll Love This Recipe
This Kale Crunch Salad is everything you want in a salad: fresh, nutritious, and bursting with flavor. The mix of kale and romaine gives a satisfying crunch, while the feta adds a creamy, tangy element. You’ll also love the extra textures from the radishes, purple cabbage, and the option to add sweet potatoes, chickpeas, or French fried onions for some fun twists. The tahini dressing ties everything together with a smooth, creamy finish. Whether you’re looking to make a light meal or serve it as a side dish, this salad is sure to impress!
Ingredients
Salad Ingredients:
- 4 cups chopped kale (I prefer the lacinato or flat-leafed kale)
- 2 cups chopped romaine lettuce
- 4 ounces feta cheese, crumbled
- ½ cup purple (red) cabbage, shredded
- 3 radishes, scrubbed and thinly sliced
Optional Garnishes:
- 2 tablespoons pomegranate seeds
- ½ cup sweet potato cubes, roasted
- ½ cup chickpeas (garbanzo beans)
- 2 tablespoons French fried onions
Tahini Dressing Ingredients:
- ¼ cup avocado oil or extra-virgin olive oil, or vegetable oil
- ¼ cup tahini paste
- 2 tablespoons lime juice or lemon juice
- 1 tablespoon maple syrup
- 2 teaspoons Dijon mustard
- 2 tablespoons cold water
- ¼ teaspoon Kosher salt (or more/less, to your taste)
- ¼ teaspoon freshly ground black pepper (or more/less, to your taste)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Salad: In a large bowl, combine the chopped kale, chopped romaine lettuce, crumbled feta cheese, shredded purple cabbage, and thinly sliced radishes. Toss everything gently to combine.
- Prepare the Dressing: In a separate small bowl, whisk together the avocado oil (or your oil of choice), tahini paste, lime juice (or lemon juice), maple syrup, Dijon mustard, cold water, salt, and pepper. Whisk until smooth and well combined. Taste and adjust the seasoning as needed.
- Toss the Salad: Pour the tahini dressing over the salad mixture and toss everything together until evenly coated.
- Add Garnishes: If desired, top the salad with pomegranate seeds, roasted sweet potato cubes, chickpeas, and French fried onions for added texture and flavor.
- Serve: Serve immediately or refrigerate until ready to enjoy. This salad is perfect as a side or a light meal!
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Total time: 10 minutes
Variations
- Add Protein: For a more substantial meal, add grilled chicken, shrimp, or tofu for a boost of protein.
- Nutty Crunch: For added texture, toss in some toasted nuts like almonds, walnuts, or sunflower seeds.
- Vegan Option: Skip the feta cheese and replace it with vegan cheese or nutritional yeast for a dairy-free version.
- Roasted Veggies: Add roasted vegetables like carrots, beets, or Brussels sprouts for extra flavor and nutrients.
Storage/Reheating
- Storage: Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best to keep the dressing separate if you plan on storing leftovers to prevent the greens from wilting.
- Reheating: This salad is meant to be served cold, so it does not require reheating. Just add the dressing when you’re ready to serve.
FAQs
Can I use a different type of oil for the dressing?
Yes, you can use extra-virgin olive oil, vegetable oil, or any neutral oil of your choice in place of avocado oil. The flavor may vary slightly depending on the oil you choose.
Is this salad gluten-free?
Yes, this Kale Crunch Salad is naturally gluten-free. Just ensure that any optional garnishes like French fried onions or chickpeas are certified gluten-free if necessary.
Can I make this salad ahead of time?
You can prep the ingredients and store them separately in the refrigerator. When ready to serve, combine everything and toss with the dressing for the freshest result. The salad will last for up to 2 days if stored properly.
What other toppings can I add to the salad?
Feel free to add more crunchy or savory toppings like roasted seeds, crispy chickpeas, or even avocado slices for a creamy addition.
How do I make the dressing thinner?
If you prefer a thinner dressing, simply add more cold water or a bit more lime/lemon juice to reach your desired consistency.
Can I use a different type of cheese?
Yes, you can use goat cheese, blue cheese, or any other crumbly cheese you prefer as a substitute for feta.
Can I use canned chickpeas?
Yes, canned chickpeas work just fine. Just be sure to drain and rinse them thoroughly before adding to the salad.
Is this salad vegan?
The base of the salad is vegan-friendly, but the feta cheese makes it vegetarian. For a vegan version, skip the feta and use a plant-based cheese alternative if desired.
Can I use regular cabbage instead of purple cabbage?
Yes, you can use regular green cabbage instead of purple cabbage. It will change the look a bit but still provide a nice crunch.
What can I substitute for tahini in the dressing?
If you don’t have tahini, you can substitute it with cashew butter or sunflower seed butter for a similar creamy texture.
Conclusion
This Kale Crunch Salad is a nutrient-packed, vibrant dish that’s easy to prepare and bursting with flavor. The combination of fresh vegetables, creamy tahini dressing, and crunchy garnishes makes it a perfect option for a light meal or as a side to your favorite entrée. The best part? You can customize it to your liking with various toppings and add-ins, making it a versatile salad that suits all tastes. Enjoy the goodness of healthy ingredients in every bite!
Print
Kale Crunch Salad
Kale Crunch Salad combines fresh kale, romaine lettuce, crunchy vegetables, and feta cheese, all tossed in a creamy tahini dressing. A vibrant and healthy option for a side dish or light main course, customizable with various toppings.
- Total Time: 10 minutes
- Yield: 4 servings
Ingredients
4 cups chopped kale (lacinato or flat-leafed kale)
2 cups chopped romaine lettuce
4 ounces feta cheese, crumbled
½ cup purple (red) cabbage, shredded
3 radishes, thinly sliced
Optional Garnishes:
2 tablespoons pomegranate seeds
½ cup roasted sweet potato cubes
½ cup chickpeas (garbanzo beans)
2 tablespoons French fried onions
Tahini Dressing Ingredients:
¼ cup avocado oil or olive oil
¼ cup tahini paste
2 tablespoons lime juice or lemon juice
1 tablespoon maple syrup
2 teaspoons Dijon mustard
2 tablespoons cold water
¼ teaspoon Kosher salt (to taste)
¼ teaspoon freshly ground black pepper (to taste)
Instructions
- Prepare the Salad: In a large bowl, combine chopped kale, chopped romaine lettuce, crumbled feta, shredded purple cabbage, and thinly sliced radishes. Toss to combine.
- Prepare the Dressing: In a separate bowl, whisk together avocado oil (or chosen oil), tahini paste, lime/lemon juice, maple syrup, Dijon mustard, cold water, salt, and pepper until smooth and well combined. Taste and adjust seasoning as needed.
- Toss the Salad: Pour the tahini dressing over the salad mixture and toss to coat evenly.
- Add Garnishes: Top the salad with optional garnishes like pomegranate seeds, roasted sweet potato cubes, chickpeas, and French fried onions for added texture and flavor.
- Serve: Serve immediately or refrigerate until ready to serve.
Notes
This salad can be made vegan by skipping the feta cheese or using a dairy-free cheese alternative.
To make the dressing thinner, add more cold water or additional lime/lemon juice.
The salad can be stored for up to 2 days in the refrigerator, but it’s best to keep the dressing separate if preparing ahead of time.
If you don’t have tahini, substitute with cashew butter or sunflower seed butter for a similar creamy texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Main Dish, Side Dish
- Method: Tossing
- Cuisine: Healthy, Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg