Fall Harvest Salad with Maple Tahini Dressing

Ingredients

• Brussels sprouts

  Raw

  4 cup or 352g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Squash

  Winter, butternut, raw

  1 medium (1 lb) or 454g

• Beets

  Raw

  4 beet or 328g

• Kale

  Raw

  2 cup, chopped or 134g

• Apples

  With skin

  1 medium or 182g

• Walnuts

  Nuts, english

  ½ cup, chopped or 59g

• Cranberries

  Sweetened, dried

  8 tbsp or 61g

• Pomegranates

  Raw

  ½ cup arils (seed/juice sacs) or 87g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  4 tbsp or 60g

• Maple syrups

  2 tbsp or 40g

• Vinegar

  Cider

  2 tbsp or 30g

• Lemon juice

  Raw

  1 tbsp or 15g

• Garlic

  Raw

  2 clove or 6g

• Water

  Plain, clean water

  4 tbsp or 59g

Directions

1. Preheat the oven to 425°F.
2. Halve the Brussels sprouts. Halve the butternut squash, remove the seeds, peel, and dice. Peel and chop the beets.
3. Place the Brussels sprouts, squash, and beets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 30 minutes until tender.
4. Combine tahini, maple syrup, cider vinegar, lemon juice, garlic, and water in a blender. Blend until smooth and creamy, adding more water as needed to reach desired consistency.
5. In a large bowl, combine roasted vegetables, kale, apple, walnuts, cranberries, and pomegranate arils. Top with dressing, mix well, and serve.