The tahini dressing combined with the hazelnuts gives this salad a healthy combo of fats and protein. The kale, cranberries and pear also serve as great sources of fiber. We especially love to whip this up in the fall when the pears are perfectly ripe.

Kale, Pear + Hazelnut Salad with Maple-Tahini Dressing
Serves 4

¼ cup tahini
2 Tbsp. rice-wine vinegar
2 tsp. white miso
3 tsp. pure maple syrup
2 scallions, minced (white and light-green parts only)
¼ tsp. crushed red pepper
¼ cup water
½ cup hazelnuts, roughly chopped
1 bunch of kale, tough stems removed and cut into bite-size pieces (about 5-6 cups)
¼ cup unsweetened dried cranberries
1 large pear, halved, cored, and sliced very thinly
Ground pepper to taste

1. Prepare the dressing by whisking all the first seven ingredients (tahini through water) together until smooth. This works best with an immersion blender or food processor. Taste and adjust seasonings if necessary. Set aside.

2. Place chopped hazelnuts in a small skillet over medium heat. Cook, stirring often, until lightly toasted and fragrant, about 3 to 5 minutes. Remove from heat and set aside.

3. Place the kale in a large salad bowl. Pour half the dressing over the kale and lightly massage the dressing into the leaves with your hands. Once the leaves are tender, toss in the remainder of the ingredients. Drizzle with the leftover dressing. Season to taste with ground pepper and enjoy!

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