The crispness of freshly chopped Lacinato kale, combined with the vibrant colors of red cabbage and bell peppers, instantly lifts my spirits. There’s something about this Tuscan Kale Chopped Salad with Lemon and Tahini Dressing that feels like a celebration of health on a plate. After a week of busy schedules and takeout fatigue, this salad brings an exciting revival to my dinner table, captivating both my taste buds and my heart.
As I toss together the hearty greens and crunchy Brussels sprouts, I’m reminded of those sunny Mediterranean markets, where fresh produce sings of flavor and vitality. This salad isn’t just a side—it’s a wholesome, satisfying main event that can easily steal the show in any meal. With a creamy tahini dressing that comes together in mere minutes, it’s perfect for busy weeknights or a last-minute get-together. Whether you’re looking to impress guests or simply enjoy a guilt-free indulgence, this recipe promises to delight every palate while fitting seamlessly into your culinary repertoire. Let’s dive into the flavors and make this deliciously simple salad a part of your routine!
Why You'll Love This Tuscan Kale Chopped Salad with Lemon and Tahini Dressing
- This Tuscan Kale Chopped Salad with Lemon and Tahini Dressing offers a burst of vibrant flavors that will make your taste buds dance with joy.
- The recipe is incredibly easy to prepare, making it a perfect option for busy weeknights when you need a quick but satisfying meal.
- With its colorful ingredients, this salad is visually appealing and sure to impress your guests at any gathering.
- Plus, the creamy tahini dressing adds a unique twist that complements the fresh vegetables, making it a hit for everyone at the table.
Tuscan Kale Chopped Salad Ingredients
• Dive into the wholesome goodness of this Tuscan Kale Chopped Salad with Lemon and Tahini Dressing.
For the Salad
• Lacinato kale (or curly kale) – provides a nutritious base packed with vitamins.
• Olive oil – adds a rich flavor while helping to tenderize the kale.
• Kosher salt – enhances the natural sweetness of the vegetables.
• Brussels sprouts – adds a crunchy texture and a nutty flavor.
• Red cabbage – contributes brilliant color and crunch, making the salad visually stunning.
• Red peppers – bring a sweet, juicy burst that complements the other ingredients.
• Red onion – offers a sharp bite that balances the sweetness of the peppers.
• Chickpeas – a fantastic source of protein that makes this salad hearty and filling.
• Toasted pepitas (or walnuts, almonds, sunflower seeds) – provide a satisfying crunch and healthy fats.
For the Dressing
• Tahini – creates a creamy texture while imparting a distinctive nutty flavor.
• Plain, full-fat yogurt (or mayo) – adds creaminess and a tangy richness to the dressing.
• Warm water – helps to thin the dressing to the perfect consistency for drizzling.
• Apple cider vinegar – infuses the dressing with a zesty kick that complements the greens.
• Garlic (minced) – adds depth and aromatic flavor to the dressing.
• Maple syrup (or honey) – a touch of sweetness to balance the savory elements.
• Kosher salt – to taste, ensures the flavors pop!
• Freshly ground pepper – gives a hint of spice that wakes up the palate.
• Extra virgin olive oil – rounds out the dressing with a smooth finish that amplifies the flavors.
How to Make Tuscan Kale Chopped Salad
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Rinse and chop. Start by rinsing the Lacinato kale thoroughly, then chop it into bite-sized pieces. This ensures every bite is crisp and flavorful, making it the perfect base for your salad.
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Combine the vegetables. In a large bowl, combine the chopped kale, Brussels sprouts, shredded red cabbage, diced red peppers, and chopped red onion. Mix well to enjoy a colorful array of ingredients.
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Add chickpeas. Rinse and drain the chickpeas from the can, then gently fold them into the bowl with the vibrant vegetables. This will add heartiness and protein to your salad, making it a fulfilling dish.
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Whisk the dressing. In a separate bowl, whisk together tahini, yogurt, warm water, apple cider vinegar, minced garlic, maple syrup, Kosher salt, freshly ground pepper, and extra virgin olive oil until smooth and creamy. This heavenly dressing is the secret to your salad’s irresistible flavor!
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Combine and toss. Pour the dressing over the salad mixture and toss well to ensure every bite is coated in that luscious lemon-tahini goodness. Look for even distribution among the colorful veggies.
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Top and serve. Finally, sprinkle toasted pepitas on top for that extra crunch and a pop of flavor. Serve it right away to enjoy the fresh ingredients at their best!
Optional: Drizzle a little extra olive oil before serving for added richness.
Exact quantities are listed in the recipe card below.
What to Serve with Tuscan Kale Chopped Salad with Lemon and Tahini Dressing?
Savor the vibrant flavors and textures of this refreshing salad while creating a delightful meal experience.
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Grilled Chicken: Juicy marinated chicken breast adds a satisfying protein element that pairs beautifully with the salad’s crispness.
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Quinoa Bowl: A warm quinoa base can enhance the hearty feel of your meal, soaking up the delicious tahini dressing while providing extra nutrients.
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Garlic Bread: Crunchy, buttery garlic bread offers a lovely contrast to the freshness of the kale, making each bite even more enjoyable.
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Roasted Vegetables: The sweetness of caramelized Brussels sprouts and root vegetables complements the salad’s flavors, creating a warm, hearty side that balances health with comfort.
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Hummus and Pita: Creamy hummus spreads served with warm pita make for a perfect appetizer that mirrors the Mediterranean inspiration of the salad.
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Sparkling Water with Lemon: A refreshing citrusy drink enhances the lightness of the meal, cleansing the palate with every sip.
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Chocolate Avocado Mousse: For dessert, indulge in a rich chocolate mousse made creamy with avocado, balancing the fresh and savory notes of your enticing salad.
Each of these pairings elevates your dining experience, making this Tuscan Kale Chopped Salad with Lemon and Tahini Dressing the star of the show.
Make Ahead Options
These Tuscan Kale Chopped Salad with Lemon and Tahini Dressing components are perfect for meal prep enthusiasts! You can wash and chop the Lacinato kale, Brussels sprouts, red cabbage, and peppers up to 24 hours in advance—simply store them in an airtight container in the refrigerator to keep them fresh and crisp. The dressing can also be made ahead and stored separately for up to 3 days, ensuring the ingredients remain vibrant and flavorful. When you’re ready to serve, just toss the prepped vegetables with the chilled dressing, add the chickpeas and toasted pepitas, and you’ll have a delicious, nutritious salad ready with minimal effort. Enjoy quality meals on busy weeknights with this easy make-ahead option!
Tuscan Kale Chopped Salad Variations
Get ready to let your imagination run wild and customize this salad to fit your tastes and dietary preferences!
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Nut-Free: Replace pepitas with crispy chickpeas for a delightful crunch without the nuts. Just toss them in the oven for a quick roast.
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Vegan: Swap yogurt with extra tahini or a dairy-free yogurt alternative, and use maple syrup instead of honey for a completely plant-based twist.
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Spicy Kick: Add thinly sliced jalapeños or a pinch of red pepper flakes to the dressing for a zesty heat that elevates the flavor profile.
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Extra Creamy: Incorporate an additional dollop of tahini or blend in an avocado for a rich, creamy texture that will make each bite feel indulgent.
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Flavorful Herbs: Toss in fresh herbs like dill, parsley, or basil for an aromatic lift that adds complexity to the salad.
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Fruity Sweetness: Mix in some apple or pear slices for a refreshing sweetness that pairs well with the savory elements of the salad.
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Grain Boost: Consider adding cooked quinoa or farro for a heartier salad that’s perfect as a filling main dish. The grains will provide extra fiber and nutrients.
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Roasted Veggies: Roast the Brussels sprouts and red peppers before adding them to the salad for a warm, caramelized flavor that brings a comforting contrast to the fresh greens.
How to Store and Freeze Tuscan Kale Chopped Salad
Fridge: Keep any leftover Tuscan Kale Chopped Salad in an airtight container in the refrigerator for up to 3 days to maintain freshness and crunch.
Freezer: For best results, avoid freezing the salad as the kale and other vegetables can become soggy upon thawing. Only freeze the dressing separately for up to 1 month.
Reheating: If you prefer your chickpeas warm, gently heat them in a microwave or on the stovetop before adding to the salad. Avoid reheating the entire salad to keep the veggies crisp.
Chef's Helpful Tips
- When preparing the Tuscan Kale Chopped Salad with Lemon and Tahini Dressing, make sure to wash the kale thoroughly to remove any grit, as fresh greens can sometimes retain dirt.
- To reduce bitterness, massage the kale gently with a bit of olive oil and salt for a minute before adding the other ingredients; this will soften the leaves and enhance their flavor.
- When chopping vegetables, aim for uniform sizes to ensure even texture and beautiful presentation throughout the salad.
- For the best taste, allow the salad to rest for about 10 minutes after dressing it; this gives the flavors time to meld together and develop.
Tuscan Kale Chopped Salad with Lemon and Tahini Dressing Recipe FAQs
How do I choose ripe Lacinato kale?
When selecting Lacinato kale (also known as dinosaur kale), look for deep green leaves that are crisp and free from dark spots or yellowing. The leaves should feel firm and have a vibrant color. Avoid bunches with wilting or browning edges, as these indicate that the kale is past its prime.
How should I store leftover Tuscan Kale Chopped Salad?
Store any leftover salad in an airtight container in the refrigerator. Ideally, it should be consumed within 3 days to ensure it maintains its freshness and crunch. If you notice that the kale becomes soggy, you can gently re-toss the salad before serving to revitalize it!
Can I freeze the dressing from the salad?
Absolutely! You can freeze the tahini dressing separately for up to 1 month. To freeze, simply pour it into a freezer-safe container, label it, and place it in the freezer. When ready to use, thaw it in the refrigerator overnight, then whisk again to restore its creamy texture before drizzling it over your salad.
What should I do if my kale salad turns out too bitter?
If you find the kale to be a bit bitter after making the salad, try massaging the leaves with a little salt and olive oil before mixing in the other ingredients. This process softens the kale and helps reduce its bitterness while enhancing its flavor, resulting in a much more pleasant salad experience!
Are there any dietary considerations with this recipe?
Yes! If you or someone you’re serving has allergies, be cautious with the ingredients. The recipe contains chickpeas and tahini, which can be allergens. For gluten sensitivities, rest assured this salad is gluten-free. If you’re serving pets, remember to keep any human salads away from them, as the dressing can be harmful due to garlic.
Tuscan Kale Chopped Salad with Lemon and Tahini Dressing
Ingredients
Equipment
Method
- Start by rinsing the Lacinato kale thoroughly, then chop it into bite-sized pieces.
- In a large bowl, combine the chopped kale, Brussels sprouts, shredded red cabbage, diced red peppers, and chopped red onion. Mix well.
- Rinse and drain the chickpeas, then gently fold them into the bowl with the vegetables.
- In a separate bowl, whisk together tahini, yogurt, warm water, apple cider vinegar, minced garlic, maple syrup, Kosher salt, pepper, and extra virgin olive oil until smooth.
- Pour the dressing over the salad mixture and toss well to coat the ingredients.
- Sprinkle toasted pepitas on top before serving.
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