Kale Butternut Squash Salad With Maple Tahini Dressing — Cafe Hailee

Name: Kale Butternut Squash Salad With Maple Tahini Dressing — Cafe Hailee
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Ingredients: 2 thick slices sourdough, torn; 1 tsp fennel seeds; 1 tsp coriander seeds; 1/4 cup pumpkin seeds; 2 Tbsp sunflower seeds; 1 Tbsp sesame seeds; 2 Tbsp maple syrup; Olive oil to coat; Kosher salt and pepper; 1/3 cup apple cider vinegar; 1/2 cup extra virgin olive oil; 2 Tbsp maple syrup; 2 Tbsp tahini; 2 tsp dijon; 1 1/2 tsp kosher salt; 1/2 tsp black pepper; 1 bunch tuscan kale, chopped; 1/2 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); 1/4 of a red onion, thinly sliced and rinsed under cold water; 3 Tbsp chopped fresh dill; 1/4 cup chopped fresh parsley; 3 oz manchego cheese, diced small