Kale Salad with Peaches + Golden Berries + Pistachios + Peach Tahini Dressing

Remember how in my Spicy Tahini Pasta post I admitted to you that I am a new tahini addict? Well, here I go again. Sorry, I hope I am not being too repetitive, but the great thing about tahini is its versatility in pairing with different flavors, in this case, kale (my other obsession) and peaches! So really, it’s awesome because you buy one ingredient and use it in a whole bunch of different recipes! I am in the process of moving; I really don’t like moving (I am not really sure if there are people out there who do??) and I wanted to make sure that I was able to eat something that replenished + revitalized + fulfilled me after a hard day’s work. This salad really hit the spot. I was able to make this in no time, enjoy it and then get back to work unpacking and organizing my new space (that’s the fun part!). You guys, I am so excited to cook in my new kitchen. I just left a 650 square foot carriage house (which was so so cute and I loved living there for three years) but am definitely looking forward to having more space to whip up my favorite goodies to share with you. Eating healthy doesn’t have to be boring or burdensome, and this salad is proof that a gluten free + vegan meal can properly throw a party in your mouth. 

Kale Salad with Peaches + Golden Berries + Pistachios + Peach Tahini Dressing

Course: Main Course, Salad
Servings: 2 salads
Prep time: 15 min


  • 2 bunches kale
  • 3 peaches
  • pistachios
  • 1 pkg golden berries
  • peach tahini dressing (recipe below)
  • vegan parmesan cheese (recipe below)
  • 1 tbsp olive oil (for massaging your kale)
  • 1 tsp lemon juice (for massaging your kale)
  • 1/2 tsp salt (for massaging your kale)

Peach Tahini Dressing

  • 1 peach (diced)
  • 2 tbsp maple syrup
  • 1/2 cup tahini
  • water to thin
  • salt + pepper (to taste)

Vegan Parmesan Cheese

  • 3/4 cup raw cashews
  • 3 tbsp nutritional yeast
  • 3/4 tsp salt
  • 1/4 tsp garlic powder


  1. Wash and dry your kale. Cut/tear into desired sized pieces (in this recipe I used blue kale, stems removed)

  2. Slice 2 peaches how you would like

  3. Wash your golden berries and slice in half

  4. Make your vegan parmesan cheese (if you don't have any in your fridge already)

    ** I suggest making this and keeping some in your fridge at all times (I use it on a LOT of things... it's so yummy!)

  5. In a large bowl, massage your kale with olive oil + lemon juice + salt (this breaks down the kale making it softer and more palatable) 

  6. Add your peaches + golden berries + pistachios 

  7. Blend together your dressing ingredients + either mix into the salad or pour over salads individually

  8. Top with vegan parmesan cheese


** Vegan Parmesan Cheese from Minimalist Baker

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