Fall Salad with Roasted Pepitas and Tahini Dressing

FALL SALAD WITH ROASTED PEPITAS AND TAHINI DRESSING

Ingredients:

• 1 bag of kale or other dark greens
• 1/2 head of cauliflower
• 1 cup of pomegranate seeds
• 1 cup of pumpkin seeds, divided in half
• 1/4 cup of tahini
• 1/2 teaspoon of onion powder
• 1/2 teaspoon of garlic powder
• 1 tablespoon of tamari or Braggs amino acids
• juice of 1 lemon
• 2 tablespoons of apple cider vinegar
• 3/4 cup of water

Directions:

• To make the dressing, toast the pumpkin seeds over a medium flame and keep the seeds moving so they don’t burn. When they start to lightly toast and smell fragrant remove from the heat.
• Add 1/2 of the seeds to a blender or food processor (reserving the other half for finishing) and add the tahini, onion powder, garlic powder, tamari, lemon, apple cider vinegar and about 1/2 a cup of water. Blend until smooth. Add a little more water if needed until the dressing is thick but smooth and runny.
• To make the salad, shave the cauliflower by removing the thick middle stem and cut the half head into two wedges. Slice with a knife or mandoline across one side of where the cut is made so that each slice of cauliflower has a bit of the florets and stem attached. You can slice it any way you want, but slicing it this way keeps the cross section of the cauliflower in tact.
• Dress with the dressing and add pomegranate seeds and the remaining 1/2 cup of toasted pumpkin seeds.

(images by HonestlyYUM)

Original article and pictures take http://honestlyyum.com/17644/fall-salad-with-roasted-pepitas-and-tahini-dressing/ site


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