Roasted Brussels Sprouts Salad with Tahini Dressing

gooodeats.com

Sherry Gonzales

subheading: SALAD:

1 lb shaved brussels sprouts, roasted w/ olive oil, salt, & pepper at 400 degrees for 20 to 25 minutes

4 to 6 heaping cups shredded kale

1 ½ cup cooked farro (can sub brown rice or quinoa for a gluten-free option)

1 red apple, chopped into cubes

1 cup fresh pomegranate seeds

1 cup crushed walnuts

5oz goat cheese, crumbled

subheading: DRESSING:

¼ cup creamy tahini

½ cup olive oil

2 tbsp apple cider vinegar

2 tbsp honey or maple syrup

juice of 1 lemon

1 tbsp dijon mustard

1 tsp sea salt

½ tsp black pepper

½ tsp garlic powder

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