Fall Harvest Salad with Tahini Maple Dressing

runningonrealfood.com

Mike Pfirrman

subheading: For the Salad:

4 cups halved brussel sprouts

4 cups peeled and diced, butternut or acorn squash

4 small beets, diced

1 tsp olive oil for roasting

2 cups tightly packed, finely chopped kale

1 apple, diced

½ cup chopped walnuts or pecans

½ cup dried cranberries

½ cup pomegranate arils

subheading: For the Tahini Maple Dressing:

2 tbsp ( 75 g) tahini

2 tbsp maple syrup

2 tbsp apple cider vinegar

1 tbsp fresh lemon juice

3 cloves garlic

4 to 6 tbsp water, to reach desired consistency

pinch of salt, to taste

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Note: Ingredients may have been altered from the original.

Directions at runningonrealfood.com

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