Salad with Tahini Dressing and Stevia Candied Walnuts

I’m packing up and headed to Michigan for a few days to visit my family, so I’ll make this one quick. It’s fitting, actually, because this hearty salad would make a relatively quick and healthy dinner. It’s also very amendable to variation, though you simply must give these sweet yet guilt-free candied walnuts a shot. The tahini dressing is a creamy, tangy and satisfying addition to salads. I imagine it would also make a great sauce for chicken kabobs. Other possible variations to the salad: chopped avocado, chickpeas, dried cherries or goat cheese.

Tahini Dressing:

1/4 cup tahini

1/3 cup lemon juice

2 tablespoons olive oil

2 teaspoons apple cider vinegar

1/2 teaspoons sea salt (or more to taste)

1/4 teaspoon ground black pepper

2 tablespoons chopped parsley (optional)

1-3 tablespoons water, as needed

Truvia Candied Walnuts:

1 tablespoon vegan buttery spread

1/2 cup walnuts

2 packets truvia (I don’t like to use Truvia anymore; try your favorite stevia and start with one packet then add more as needed)

pinch of salt (about 1/2 teaspoon)

Other Additions:

Bibb lettuce, spinach or romaine

Cooked beets

Cooked Lentils (I cook mine with a pinch of salt and a pinch of allspice)


1. To make dressing: blend all ingredients in a blender, minus the water. If dressing is too thick, add water as needed to reach desired consistency. Season with more salt or pepper to taste.

2. To make candied walnuts: In a small saute pan, heat buttery spread over medium-high heat until it begins to bubble. Add walnuts and toss to coat. Saute for about a minute in the butter. Add truvia and salt — when added to the butter, the coating will begin to brown. Continue to toss walnuts in coating and saute for about 4 minutes, or until walnuts begin to brown. Cool walnuts on a flat sheet of parchment paper until hardened.

3. Assemble salad. Garnish with walnuts and drizzle with dressing.



  1. yoda says

    Wow!!! That looks soooooo good!!!!!!!! What stevia brand do you use? This recipe must be so yummy!!

    I use SweetLeaf Sweetener stevia, and I love it! It’s great quality!

  2. admin says

    Thanks so much! I use Truvia for the stevia, which is relatively new and only sold in packets. I like it because it lacks the aftertaste of some of the other stevia brands (which I don’t mind, but some do). I really like SweetLeaf, too — I use that brand in smoothies and sprinkled over oatmeal. I have yet to use it in baking, but I could give it a try! Thanks for the comment.

  3. says

    Beth –
    Just got home from a soup supper where your Mom made this salad. It was delicious! When I asked her for the recipe, she sent me here – I had no idea you had this site, and I must say I’m quite impressed.
    While I have no food allergies (that I know of), that doesn’t mean I won’t try all the alternatives, and this was definitely a salad we’ll be making for ourselves.

  4. Jan says

    This is definitely my favorite salad. I love the beets with the awesome dressing. Thanks for a real taste treat. love, mom


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