Gorgeous Kale Salad with Tahini Dressing starring quinoa, sun-dried tomatoes, feta and almonds. A hearty, filling salad perfect for lunch or a light dinner.
This vibrant salad was born from a craving for a satisfying, vegetable-forward lunch. Like other favorites that pair kale with roasted vegetables and legumes, it’s nourishing, flavorful, and comes together quickly when you prep a few components in advance.
Right now the farmer’s market is overflowing with crisp cucumbers, ripe tomatoes, and fresh greens. If you can source produce locally, even better.
I often cook the quinoa ahead of time and buy pre-chopped kale when needed. Little conveniences make assembling this salad fast and easy at mealtime.
How to make kale salad with tahini dressing
- Rinse and cook the quinoa, then set it aside to cool.
- Rinse and chop the kale, cucumber, and tomatoes.
- Place the kale in a large bowl and massage it with a pinch of salt to soften the leaves.
- Blend the dressing until smooth, then toss it with the kale.
- Add the cooled quinoa, vegetables, almonds, cheese, and any optional add-ins. Toss and serve.
Key ingredients
- Kale: Curly or lacinato both work. Remove tough stems or use pre-chopped kale and discard stems.
- Quinoa: Adds body and plant protein, making the salad more filling.
- Almonds: Roasted almonds bring a crunchy, nutty element. Swap with any nut or seed you prefer.
- Cheese: Feta or goat cheese lend creaminess and tang.
- Cucumber and tomatoes: Fresh, juicy vegetables brighten the salad.
- Avocado: Optional for extra creaminess; add just before serving to avoid browning.
- Sun-dried tomatoes: Give the dressing an intense, savory note. Use oil-packed or dry (rehydrate if needed).
- Extra virgin olive oil: Helps make the dressing smooth and rich.
- Red wine vinegar: Provides bright acidity; apple cider vinegar is an acceptable substitute.
- Tahini: Adds depth and creaminess; almond butter can be used in a pinch.
- Honey or maple syrup: Balances the acidity with a touch of sweetness.
- Salt and pepper: Essential to season the salad to taste.
How to cook quinoa
Quinoa is technically a seed—often called a pseudo-grain—and is a complete plant protein. I used white quinoa here, but red or tri-color varieties work well too.
- Rinse quinoa in a fine mesh strainer to remove any bitter coating.
- Combine quinoa with water (about 1 part quinoa to 1.25–1.5 parts water) in a small saucepan.
- Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes until the liquid is absorbed and the grains are fluffy.
- Fluff with a fork, transfer to a bowl, and cool before adding to the salad.
What to serve with this salad
This salad works well as a main or a side. Complement it with:
- Grilled or roasted protein like chickpeas, salmon, or shrimp
- A snack plate with seedy crackers, grapes, and hummus
- Veg-forward burgers such as salmon or sweet potato black bean patties
Make ahead tips
The tahini dressing can be prepared ahead and stored in the refrigerator. It will thicken when chilled—stir in water a little at a time to reach the desired consistency.
Cook the quinoa in advance to speed assembly at mealtime. Keep the avocado separate and add it just before serving to maintain its color and texture.
Storage tips
The dressed salad is best within two days. To extend freshness up to a week, store the dressing separately and toss only when ready to eat. Keep avocado and delicate toppings off until serving.
More healthy salads to love
- Healthy Broccoli Salad
- Summer Quinoa Salad
- Strawberry Balsamic Spinach Salad
- Caesar Salad with Kale and Brussels Sprouts
Kale Salad with Tahini Dressing Recipe
5 from 2 reviews
- Author: Alexis Joseph
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Gorgeous Kale Salad with Tahini Dressing featuring quinoa, sun-dried tomatoes, feta, and almonds. Hearty, flavorful, and great for lunches or casual dinners.
Ingredients
- ¾ cup dry quinoa
- 2 bunches kale, de-stemmed and chopped
- 1 cup diced cucumber
- 1 pint sliced cherry tomatoes
- ½ cup roasted almonds
- ½ cup feta or goat cheese, crumbled
- 1 avocado, cubed (optional)
- Optional add-ins: 1 cup corn, a handful of fresh chopped dill or basil
For the sun-dried tomato tahini dressing:
- ⅓ cup sun-dried tomatoes (rehydrated if dry)
- 3 tbsp tahini
- 2 tbsp extra virgin olive oil
- 3 tbsp red wine vinegar
- ¾ cup water (add more to thin as needed)
- 1 tbsp honey or maple syrup
- ½ tsp garlic powder
- 1 tsp fine sea salt + freshly ground black pepper to taste
Instructions
- Place sun-dried tomatoes in a small bowl and cover with hot water to plump if they are not oil-packed. Let sit while you prepare other ingredients.
- Rinse quinoa in a fine mesh strainer. Combine with 1 ¼ cups water in a small pot. Bring to a boil, reduce heat to low, cover, and simmer about 15 minutes until the liquid is absorbed. Fluff with a fork and cool.
- Put the chopped kale in a large bowl, sprinkle with ½ tsp salt, and use your hands to massage the leaves until they soften and reduce in volume.
- Make the dressing by blending sun-dried tomatoes, tahini, olive oil, red wine vinegar, water, honey (or maple), garlic powder, salt, and pepper until smooth. Add extra water if the dressing is too thick.
- Toss the dressing with the massaged kale. Add the cooled quinoa, cucumber, tomatoes, almonds, and crumbled cheese. Gently combine. Add avocado just before serving to prevent browning.