Mediterranean Kale Salad with Tahini Dressing

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This Mediterranean Kale Salad with Tahini Dressing is an easy 10-minute salad. It’s filled with dried figs, pistachios, and pomegranate. It creates a unique (and irresistible) blend of flavors and textures. This salad is perfect as a meal, a side salad, or for a potluck or BBQ. 

I am on a mission to make everyone love kale

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Kale salads are my thing. Truly. 95% of the time, kale is the base “lettuce” I use. My most popular post is my kale crunch salad recipe, and I think my kale and garbanzo bean salad should be just as popular!

For this recipe, I wanted Mediterranean flavors without the predictable ingredients. So I used dried figs, tahini, pomegranate, and pistachios. These Mediterranean flavors create a unique, crave-worthy salad! They also pair perfectly with my pistachio pesto pasta with blistered tomatoes recipe.

Eat sinfully, live kindly ❤️
Ruth

Your Kale Salad Questions Answered

What are common mistakes when making a kale salad?

The most common mistakes are leaving the tough, woody stems in and not massaging the leaves. Unlike lettuce, kale needs to be de-stemmed by hand and chopped into tiny, bite-sized pieces. To make this salad extraordinary, massage the kale with a little oil and salt. This breaks down the fibers and softens the kale.

How do I massage kale?

To massage kale, place the chopped leaves in a large bowl with a drizzle of olive oil and a pinch of salt. Rub the leaves with your hands for 2–3 minutes. During this time, you will notice a change in the color and texture.  When the kale is darker and softer, you are ready to move on to the next step in preparing a salad.

What makes a good kale salad?

A great kale salad relies on a balance of contrasting textures and flavors. Every salad recipe should include something sweet (like dried figs or raisins), something juicy (like pomegranate), and something crunchy (like pistachios). Finish with a bold dressing, such as a lemon tahini or Harissa vinaigrette, to pull the ingredients together.

How do I make kale less bitter?

The best way to reduce kale bitterness is to massage the leaves with oil and salt. This breaks down the bitter compounds while softening the texture. 

Mediterranean Kale Salad Ingredients

Key Ingredient Notes

Dried Figs

Figs are traditional Mediterranean ingredients. The nice thing about dried figs is that you can find them year-round at most grocery stores. 

Golden Raisins

Golden raisins add the perfect amount of sweetness and balance any bitterness.

Kale

I recommend using Lacinato kale (often called Dino kale) or Curly kale. Lacinato is my top choice; it is slightly sweeter, the flat leaves make it easier to chop into tiny pieces, and it stays fresh longer. Curly kale works well, too, but it requires a tad more massaging. (About two minutes of additional work.)

Pistachios

I always use roasted and lightly salted pistachios. If you prefer raw or salted, you can use those. I recommend avoiding flavored pistachios. They will throw off the salad’s flavor.

Pomegranate Arils

You can buy pre-packaged pomegranate arils, ready to eat, in the refrigerated produce section. POM, the largest pomegranate producer, also sells the arils in a cup. This method is cleaner than cutting up a pomegranate, and you can find them year-round.

Tahini

I always choose hulled and roasted tahini for this dressing. The ‘hulled’ part means the bitter outer shells of the sesame seeds have been removed, and roasting the seeds deepens the flavor. The good news is that most tahini sold is hulled and roasted.

See the recipe card for complete information on ingredients and quantities.

How to Make Kale Salad with Tahini Dressing

Step-By-Step Instructions With Pictures

Step One: Prepare the Kale

Remove the kale stems and cut the kale into small pieces. Place the kale in a large bowl and toss with a pinch of salt and a drizzle of olive oil. Massage the kale for about 2–3 minutes. The leaves will soften and turn a darker green.

Step Two: Make the Dressing

In a small bowl, whisk together tahini, lemon juice, and grated garlic. Add cold water a little at a time until the dressing is smooth and pourable.

Step Three: Assemble the Salad

Drizzle the tahini dressing over the kale and toss well. Mix the pomegranate arils with pistachios and golden raisins. Then add fresh mint and quartered dried figs, and toss gently.

More Tahini Recipes….

• Tahini Cookies with Chocolate Chips
• Creamy Hummus
• Spicy Hummus
• Tahini Pasta
• Tahini Sauce

Variations and Substitutions

• For sweetness, you can also use craisins or any other dried fruit. Dried apricots are my favorite substitution. 
• For crunch, you can use the nut or seed of your choice. Great options include sunflower seeds, toasted pine nuts, or slivered almonds. 
• To add protein, toss in chickpeas or cannellini beans. 
• If you love the flavors but not kale, make this salad with mixed greens or romaine lettuce.

Tips

Slicing Dried Figs

When slicing the dried figs, add a little oil to your knife. This will let you glide through the fruit instead of creating a sticky mess. (You have to trust me on this)

Pre-Cut Pomegranate Arils

Look for pre-cut pomegranate arils in the grocery store. They are in the refrigerated produce section in a small cup with the brand name “POM” written on the cup. 

Mezzaluna Knife

Try using a Mezzaluna knife. The double handles and curved blade allow fast, easy chopping of kale.

How to Store This Recipe

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. If meal prepping, store the dressing separately and toss before serving.

Perfect Pairings

• Turkish Imam Bayildi
• Greek Spinach Rice
• Bulgarian Tarator (Cold Cucumber Soup)
• Vegan Mushroom Soup