Kale, Squash and Fennel Salad with Orange Tahini Dressing - Emily Maude Nutrition

Ingredients

• ▢ 1 large bunch kale, washed, dried, ribs and stems removed, leaves thinly sliced
• ▢ 1 small butternut squash (about 1.5 lbs), peeled and cut into cubes
• ▢ Avocado or olive oil
• ▢ Sea salt and pepper
• ▢ 1 bulb fennel, trimmed, quartered, cored and thinly sliced
• ▢ Pomegranate seeds from 1 medium to large pomegranate
• ▢ 1/2 cup dry toasted walnuts, roughly chopped
• ▢ 1/2 cup tahini
• ▢ 1/2 tsp orange zest
• ▢ 1/2 cup freshly squeezed orange juice, strained
• ▢ 1.5 tbsp apple cider vinegar
• ▢ 1 small clove of garlic, minced
• ▢ 1 tsp dijon mustard
• ▢ 2 tsp honey or maple syrup (optional)
• ▢ 1-2 tbsp water, as needed
• ▢ sea salt and pepper to taste