Kale and Spinach Salad - With Herb Tahini Dressing, quickest pickled onions and peppery crumbs.
This delicious salad is a fresh spin on eating your greens, pairing tender baby spinach and hearty kale with a creamy, tangy tahini dressing. The quickest pickled onions add zip and buttery, peppery breadcrumbs bring a satisfying crunch to every bite.
Ingredients
For the pickled onions:
- 1/2 red onion sliced (about 2 cups, loosely packed)
- 2/3 cup water
- 1/3 cup vinegar
- 1 Tbsp sugar
- 1 tsp salt
For the peppery crumbs:
- 1 cup panko
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
For the dressing:
- 1/4 cup tahini
- 1/4 cup olive oil
- 2 Tbsp soy sauce
- 2 Tbsp apple cider vinegar
- 2 tsp honey
- 1 small garlic clove minced
- 1/2 tsp onion powder
- 2 Tbsp parsley finely chopped
- s&p
For the salad:
- 6 cups kale sliced, massaged with a bit of olive oil
- 4 cups baby spinach
- 1 avocado chopped
- 1/4 cup pepitas
- 1/3 cup feta cheese crumbled
Instructions
Make the onions:
- Add the onion, water, vinegar, sugar and salt to a small saucepan and bring to a boil, stirring occasionally.
- Simmer for 30 seconds and then set aside to cool while you make the remainder of the salad.
Make the crumbs:
- Heat the butter and olive oil over medium heat in a nonstick skillet.
- Add in the panko and the salt and pepper.
- Cook, stirring often, until browned and toasted.
- Remove to a bowl and set aside.
Make the dressing:
- Combine together the tahini, olive oil, soy sauce, vinegar, honey, garlic, onion powder, parsley and a big pinch each of salt and pepper.
- Whisk until completely smooth.
Make the salad:
- Add the kale, spinach, avocado, pepitas and feta cheese to a large bowl.
- Drizzle over the dressing, add in a handful of the pickled onions and toss well.
- Top with the crispy crumbs and serve.
Tried this recipe?Let us know how it was!