Begin by rinsing the fresh kale under cold water, then pat it dry. Remove the tough stems and chop the kale into bite-sized pieces for easier tossing and eating.

In a large bowl, drizzle a little olive oil onto the chopped kale. Gently massage it with your hands for about 2 minutes until the leaves soften and become vibrant green, creating a better texture.

Core the Granny Smith apple and slice it thinly. Add the apple slices to the bowl with the kale.

Toss in the shredded carrots, sliced red onion, and toasted walnuts.

In a separate bowl, combine tahini, pure maple syrup, freshly squeezed lemon juice, olive oil, and a sprinkle of salt and pepper. Whisk until the dressing is smooth and creamy.

Drizzle the prepared dressing over the salad and toss well to ensure all ingredients are coated evenly.