Kale Butternut Squash Salad With Maple Tahini Dressing | Hailee Catalano Recipes | Cafe Hailee

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 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)