Move over every other salad ever, tahini granola and blood orange salad has arrived. This salad… It’s crunchy, creamy, sweet, tart, savory, filling, and wonderful. It’s everything you want a salad to be, I promise.
Plus, the granola is tasty both on and off the salad, which is how granola should be. This recipe makes a little extra granola so you can have a little pre-salad snack (everyone needs a pre-salad snack).
This is a vegetarian salad, but if you’re looking for a little extra protein, grilled chicken would make a great addition. The salad is tossed with a simple lemon dressing, but feel free to mix it up depending on what mood strikes you. Regular oranges will also work in this salad, but they won’t look nearly as pretty.
One last thing! This beaut is part of the Top 10 Foods for Runners series. Specifically, week 10: Oats! Check out all the oat-tastic benefits here.
Tahini granola and blood orange salad
Ingredients
For the granola
- 1/2 cup oats
- 1/4 cup pepitas
- 1/4 cup chopped almonds
- 2 tbsp sesame seeds
- 1/2 tsp salt
- 1 tbsp honey
- 1/4 cup tahini
- 2 tbsp olive oil
For the salad
- 4 cups torn kale, stems removed
- 1 blood orange, peeled
- 1/2 cup goat cheese
- 3/4 cup tahini granola
For the dressing
- 1 tbsp lemon juice
- 1 tbsp honey
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions
For the granola
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Preheat oven to 250 degrees.
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Combine oats, pepitas, almonds, sesame seeds, and salt in a bowl.
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In a microwave-safe bowl, combine tahini, honey, and olive oil and microwave for 30 seconds. Mix together and pour on top of oat mixture. Mix well and spread out of a parchment paper-lined baking sheet.
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Bake for 50 minutes, stirring occasionally. Let cool.
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Divide kale into two bowls Sprinkle kale with salt and massage into leaves until it turns a bright green. Top each salad with half the orange, half the goat cheese, and half the granola. Toss lightly with dressing and serve.
For dressing
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Combine lemon and honey in a small bowl. Mix quickly while adding olive oil. Season with salt and pepper.
