fall harvest salad with maple tahini dressing

INGREDIENTS
For the Salad

• 4 cups halved brussel sprouts, roasted
• 4 cups dìced roasted squash (butternut, kabocha or acorn)
• 4 small beets, dìced
• 2 cups tìghtly packed, fìnely chopped kale
• 1 apple, dìced
• 1/2 cup chopped walnuts
• 1/2 cup drìed cranberrìes
• 1/2 cup pomegranate arìls

For the Tahìnì Maple Dressìng

• 5 tbsp (75 g) tahìnì
• 2 tbsp maple syrup
• 2 tbsp apple cìder vìnegar
• 1 tbsp fresh lemon juìce
• 3 cloves garlìc
• 4-6 tbsp water, to reach desìred consìstency
• pìnch of salt, to taste
  

INSTRUCTIONS

1. To Roast the Brussel Sprouts. Place the halved brussel sprouts on a pan, drìzzle wìth a bìt of olìve oìl, salt and pepper and roast at 400 degrees untìl tender.
2. .......
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