1 bunch kale, chopped with stems removed
1 cup broccoli florets,chopped and roasted
1 small apple,diced
1/2 cup pepitas
1/2 cup pomegranate arils
1/4 cup tahini
2 tbsp lemon juice
2 tbsp honey
1/4 tsp sea salt
1/4 tsp cayenne
1/4 tsp cinnamon
shredded parmesan, to garnish
Step 1: In a small bowl, whisk together dressing ingredients until smooth, thinning with water to reach the desired dressing consistency.
Step 2: In a large bowl, combine the chopped kale and half of the dressing. Massage kale with the dressing until kale just starts to soften and wilt.
Step 3: Add remaining ingredients: roasted broccoli*, apple, pepitas, pomegranate seeds, and the remaining dressing. Toss to combine. *Roast broccoli at 375 degrees F for 20 minutes.
Step 4: Top the salad with shredded parmesan to garnish and serve immediately. If serving at a later time, store the vegetables and dressing separately, so you can massage the kale immediately before serving.
Substitute kale for collard greens, swiss chard or spinach. Kale stems can be diced and utilized in salad, if desired.