A bright mixture of late winter fruits and veggies, combined with salted pistachios and dried cranberries deliver a bounty of textures. The vinaigrette ups the ante with a infusion of flavor: bitter tahini, sweet maple, tangy vinegar, and fruity olive oil. I used a Premium White Balsamic Vinegar and Coratina Extra Virgin Olive Oil from Della Terra, and local dark maple syrup.
Carrot, Kale and Apple Salad with Maple-Tahini Vinaigrette
For the salad:
4 handfuls of baby kale, chopped
2 large carrots, peeled and thinly sliced into medallions
1 large tart-sweet apple (such as Mutsu), thinly sliced into 1-inch pieces
1/3 cup (80mL) dried cranberries
1/3 cup (80mL) roasted and salted pistachios, coarsely chopped
For the vinaigrette:
3 tablespoons (45mL) medium extra-virgin olive oil
3 tablespoons (45mL) white balsamic vinegar
1 tablespoon (15mL) dark maple syrup
2 teaspoons (10mL) tahini
1/2 teaspoon (3mL) fresh ginger juice
Fine sea or Himalayan salt to taste
Put the kale, carrots, apples, cranberries, and pistachios in a medium bowl. Mix to combine. For the olive oil, balsamic vinegar, maple syrup, tahini, ginger juice, and a pinch of salt in a small jar. Shake until emulsified. Taste for seasonings, adding salt if needed. Pour the mixture onto the kale mixture. Toss to combine. Serve immediately.