Carrot, Kale and Apple Salad with Maple-Tahini Vinaigrette

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

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.

Carrot, Kale and Apple Salad with Maple-Tahini Vinaigrette2

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2 thoughts on “Carrot, Kale and Apple Salad with Maple-Tahini Vinaigrette

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