Warm Kale Salad with Maple Lime Tahini Dressing

plantbasedrdblog.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

1, 15 oz can of chickpeas, rinsed and drained

½ a medium butternut squash, peeled with seeds removed and cubed

1 bunch lacinato kale, woody stems removed and chopped into bite size pieces

1 lb brussels sprouts, thinly sliced

¼ cup tahini

½ tbsp soy sauce

½ tbsp rice wine vinegar

2 to 3 tsp of maple syrup (I did 2, but you can make it sweeter if you like)

Juice and zest of one lime

1 clove garlic, crushed or grated

3 to 4 tbsp of water

⅓ cup pistachios, chopped

⅓ cup parsley, minced

⅓ cup pomegranate seeds, optional

Salt and pepper to taste

Avocado oil

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