Harvest Salad with Green Apples and Meyer Lemon-Tahini Dressing
This hearty fall salad combines kale, shredded cabbage, shaved green apples, crispy spiced chickpeas, and roasted sunflower kernels, tossed with a creamy and tangy Meyer Lemon-Tahini Dressing. Serve it as a Thanksgiving side, or make a whole meal of it!
Equipment
- Mandolin (optional)
- Sheet pan
- Colander
Ingredients
Salad:
- 1 Granny Smith apple or other tart green apple, shaved on a mandolin or very thinly sliced
- 1/2 bunch of kale de-stemmed and chopped (about 4 cups)
- Pinch of salt
- 1/2 head of green cabbage thinly shredded (about 2-3 cups)
- 1/4 cup roasted sunflower kernels or pepitas
- Pomegranate arils optional
Crispy Chickpeas:
- 1 14-oz. can chickpeas
- 2 teaspoons extra-virgin olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
Meyer Lemon-Tahini Dressing:
- 1/3 cup tahini
- ¼ cup fresh Meyer lemon juice or regular lemon, from about 2 lemons
- ¼ cup extra virgin olive oil or avocado oil
- 1 small shallot minced
- 2 teaspoons honey
- ½ teaspoon salt
- 1-2 tablespoons water
Instructions
- Make the crispy chickpeas. Preheat the oven to 450°F. Drain and rinse the chickpeas then pat completely dry with a paper towel. In a medium bowl, mix the chickpeas with 1 tablespoon of extra-virgin olive oil and the paprika, garlic powder, salt, and pepper. Spread the chickpeas in a single layer on a baking sheet. Bake for 15-20 minutes, stirring halfway through, until golden brown and crisp. Set aside to cool.
- Prepare the dressing. Mix all the dressing ingredients together (except the water) in a bowl and whisk until smooth and combined. Whisk in the water one tablespoon at a time to thin to the desired consistency. Set aside.
- Make the salad. In a large bowl, add the kale and a pinch of salt. Massage the kale between your fingers until it is tenderized and slightly glossy. Add in the shredded cabbage, shaved apples, crispy chickpeas, and sunflower kernels. Mix well. Add the dressing and toss to combine (*see Notes).
- Serve the salad in a wide bowl with pomegranate arils sprinkled on top (optional).
TIPS
- *I only used about 2/3 of the dressing recipe for this salad, but add as much or as little as you like to your taste.
- I highly recommend making the dressing ahead of time. Not only is it easier, but the flavor gets better over time. I made the dressing the night before I planned to serve the salad, and it was even more delicious the next day.
