This Fall Fall Fig and Kale Salad with Tahini Dressing is a mix of sweet, creamy and tangy. It’s made in 10 minutes and it’s perfect on it’s own or as a base for grilled chicken.
While I’m still mourning the end of summer, I’m also looking forward to the flavors of Fall. Though I will say I don’t get the obsession with adding pumpkin to everything…just me? If I’m gonna eat pumpkin, I like it in savory things like my grandma’s Jamaican chicken soup. But I digress, so we’ll get back to this tasty fig and kale salad : )
We went grocery shopping over the weekend and Trader Joe’s had fresh figs out front and center. I ate a ton of fig newtons as a kid but I’d never actually eaten a ton of fresh figs. A couple years ago I bought fresh figs, but they didn’t have that fresh, sweet flavor I was looking for. So if you’ve never bought fresh figs before, there are a couple of things you need to look out for.
How to pick out the best fresh figs:
- Make sure they’re a darker purple color on the outside
- The outer skin is usually unripe and green in the grocery store, but look for the container with the most purple colored figs
- Look for figs that are smaller in size
- The smaller fresh figs tend to be sweeter
- Check the figs at the bottom of the container for freshness
- This is true of berries too, but always look at the bottom of the plastic container they come in to see if there is mold on the figs at the bottom
This fig and kale salad is really great if you want to spruce up a dinner table when you’re having guests over. Plain old lettuce, tomato and cucumber salad tends to go uneaten but this salad is a nice twist,. So if you’re having a feast for guests (or 1 or 2), consider mixing it up. The key to any successful salad is making sure you have the perfect balance of components for balance.
How to build the PERFECT salad:
- Use a mix of lettuces for texture
- I like a combo of crunchy and softer lettuces for balance
- Incorporate fresh fruits
- This is actually a Tim trick! Grapes in salad was never something I saw growing up but I really like it. Sliced apples, peaches or in this case, fresh figs add a nice sweetness
- Pop some nuts, seeds or grains in there
- They add great texture and crunch! I like walnuts, farro or sunflower seeds
- Top it with a tasty dressing
This fig and kale salad is vegan but you can easily turn it into a main course with some grilled chicken or a meatless protein like tofu. What sets this salad apart though is definitely the tahini dressing. Tahini is a middle eastern sesame paste. It has a really rich earthy flavor. It can be a little overpowering on it’s own, but it works wonders in dressing. As you all know, I avoid dairy because I’m lactose intolerant so things like tahini or nut butters serve as great replacements for sour cream or buttermilk in creamy dressings.
Ready for a new Fall favorite salad? Try this one out and let me know what you think in the comments.
- 2 cups kale and cabbage bagged salad blend I like the "Cruciferous Crunch Collection" blend from Trader Joe's
- 8-10 fresh figs cut in quarters
- 1/8 cup sunflower seeds
- 1/3 cup coconut flakes, unsweetened
- 1/4 cup apple cider vinegar
- 2 tbs olive oil
- 1/4 cup tahini
- 1 tsp harissa
- 1 1/2 tbs maple syrup or honey
- 1/4 cup water
- 1 scallion, chopped
- salt and pepper to taste
- Add all of the tahini dressing ingredients to a sealable jar. Shake vigorously for about a minute until all the ingredients are combined. If you like a thinner dressing add a little more water 1 tsp at a time.
- Add the kale, cabbage, figs, sunflower seeds and coconut flakes to a salad bowl. Drizzle and toss with dressing. Enjoy!
- If you don't live near a Trader Joe's and can't find the recommended salad blend, a combination of kale, purple cabbage and shredded brussel sprouts would be great
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