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)

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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.

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.