Kale Butternut Squash Salad with Maple Tahini Dressing

cafehailee.com

subheading: Bread Crumb Topping:

2 thick slices sourdough, torn

1 tsp fennel seeds

1 tsp coriander seeds

¼ cup pumpkin seeds

2 Tbsp sunflower seeds

1 Tbsp sesame seeds

2 Tbsp maple syrup

Olive oil to coat

Kosher salt and pepper

subheading: Maple Tahini Dressing:

⅓ cup apple cider vinegar

½ cup extra virgin olive oil

2 Tbsp maple syrup

2 Tbsp tahini

2 tsp dijon

1 ½ tsp kosher salt

½ tsp black pepper

subheading: Salad:

1 bunch tuscan kale, chopped

½ a medium butternut squash, peeled, diced small and roasted

4 large Brussel sprouts, thinly sliced

3 large radishes, a variety of colors if you can find it!, thinly sliced

1 medium fennel, thinly sliced

1 crisp apple of choice, diced small (i used pink lady)

¼ of a red onion, thinly sliced and rinsed under cold water

3 Tbsp chopped fresh dill

¼ cup chopped fresh parsley

3 oz manchego cheese, diced small

Directions at cafehailee.com

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