Ingredients

2 Tbsp. honey

2 Tbsp. olive oil

2 Tbsp. apple cider vinegar

1 Tbsp. orange juice

¼ cup tahini

1 garlic clove, minced

1 Tbsp. minced shallot or onion

½ tsp. ground cumin

½ tsp. salt

8 cups chopped, packed kale leaves

2 medium tomatoes, chopped

2 medium cooked sweet potatoes, peeled and chopped

1 bell pepper, sliced

1 cup fresh blueberries

½ cup sliced red onion

2 cups cooked cubed beets

1 cup chopped pecans

Instructions

Step 1: In a medium bowl, whisk together honey, olive oil, apple cider vinegar, orange juice, tahini, minced garlic, minced shallot or onion, ground cumin, and salt to create the dressing. Set it aside.

Step 2: Place the chopped kale into a large bowl. Layer the chopped tomatoes, cooked sweet potatoes, sliced bell pepper, fresh blueberries, sliced red onion, and cooked cubed beets on top of the kale.

Step 3: Sprinkle the chopped pecans evenly over the salad ingredients.

Step 4: Drizzle with your desired amount of the honey tahini dressing and toss gently if preferred. Serve immediately for the freshest flavor.

Tips & Variations

For extra protein, add grilled chicken or chickpeas to the salad.

Swap pecans with walnuts or almonds for a different crunch.

Use fresh lemon juice instead of orange juice in the dressing for a tangier flavor.

Massage the kale leaves with a little olive oil and salt before assembling to soften their texture.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Combine just before serving to keep the kale crisp and the nuts crunchy. If the salad absorbs too much dressing after refrigeration, add a splash of fresh orange juice or olive oil when reheating or serving cold.

FAQs

Can I prepare this salad in advance?

Yes, prepare the dressing and chop the vegetables ahead of time, but keep the dressing and salad components separate until ready to serve to maintain freshness.

What can I use instead of tahini?

If you don’t have tahini, you can substitute with a smooth nut butter like almond or cashew butter, though this will slightly change the flavor profile.