1/4 cup Tahini
2 Tbsp Lemon juice
2 Tbsp Honey
1/4 tsp each: sea salt, cinnamon, cayene
1 Tbsp Olive oil
Water or vegetable broth, for thinning
1 bunch Kale, chopped with stems removed (~5 cups)
1 cup Roasted Broccoli florets, finely chopped
1 Small apple, diced
1/2 cup Pepitas
1/2 cup Pomegranate seeds
Shaved parmesan, for garnish
Knife and Cutting Board
Small Mixing Bowl
Large Mixing Bowl
Step 1: In a small bowl, whisk together the dressing ingredients until combined, thinning with water or broth to reach desired dressing consistency.
Step 2: In a large bowl, combine prepared kale and half of the dressing. Massage kale with the dressing until kale just starts to soften and wilt.
Step 3: Add broccoli, apple, pepitas, pomegranate seeds, and the remaining dressing. Toss to combine.
Step 4: Top the salad with shaved parmesan and serve immediately. If serving more than one day in the future, store vegetables and dressing separately and massage kale when ready to serve.