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Baby Kale Salad with Oranges, Pomegranate, and Maple Tahini Dressing

This delicious beauty could be brought to parties, served it as a side dish. Add chickpeas, salmon, or chicken for a heartier main course.

Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: American
Keyword: baby kale salad with oranges pomegranate, kale salad, tahini dressing
Servings: 4 Servings
Calories: 345kcal


Maple Tahini Dressing

  • 4 tablespoons tahini
  • 1 tablespoon maple syrup
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove minced
  • 1 tablespoon extra-virgin olive oil
  • generous pinch salt
  • generous pinch black pepper


  • 3 large oranges
  • 1 4.5- ounce package Dole Power Up Greens: Baby Kale and Greens
  • 1 pomegranate seeds removed
  • ½ cup roasted and salted pepitas


  • For the dressing, in a small bowl, whisk together the tahini, maple syrup, lemon juice, and garlic. Whisk in the olive oil and salt and pepper until well blended.
  • To prepare the oranges, place 1 orange on it’s side and slice off both of the ends. Stand the orange up on 1 of the ends you removed. Starting at the top, use your knife to remove the peel in strips--moving downward to follow the natural curve of the orange. When all of the peel is removed, carefully place the orange on it’s side once more and slice it into thin rounds.
  • Divide the greens among 4 small plates or bowls. Top each with 1/4th of the pomegranate seeds, pepitas, and orange slices. Drizzle 1/4th of the dressing over each salad and serve.


Nutrition Information: Calories 298, Fat 18g, Carb 27g, Fiber 6g, Sugars 10g, Protein 10g
maple tahini dressing adapted from Mind Body Green


Calories: 345kcal | Carbohydrates: 38g | Protein: 11g | Fat: 20g | Saturated Fat: 3g | Sodium: 133mg | Potassium: 732mg | Fiber: 7g | Sugar: 22g | Vitamin A: 4115IU | Vitamin C: 110.3mg | Calcium: 139mg | Iron: 2.7mg