By Cafe Hailee

Kale Butternut Squash Salad With Maple Tahini Dressing — Cafe Hailee

Ingredients

12 servings

2slices sourdough

thick, torn

1 tspfennel seeds

1 tspcoriander seeds

¼ cuppumpkin seeds

2 Tbspsunflower seeds

1 Tbspsesame seeds

2 Tbspmaple syrup

olive oil

to coat

kosher salt

pepper

⅓ cupapple cider vinegar

½ cupextra virgin olive oil

2 Tbspmaple syrup

2 Tbsptahini

2 tspdijon

1 ½ tspkosher salt

½ tspblack pepper

1 bunchtuscan kale

chopped

0.5butternut squash

medium, peeled, diced small and roasted

4Brussel sprouts

large, thinly sliced

3radishes

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

1fennel

medium, thinly sliced

1apple

crisp, diced small, i used pink lady

0.25red onion

thinly sliced and rinsed under cold water

3 Tbspfresh dill

chopped

¼ cupfresh parsley

chopped

3 ozmanchego cheese

diced small

Instructions