Nutty and Seedy Kale Salad with Pomegranate Vinaigrette - Food Revolution Network

Ingredients

• 2 tbsp tahini
• ¼ cup pomegranate juice, freshly squeezed or from a bottle (pure juice, no added sugar)
• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup or date paste (link in Chef’s Notes)
• ½ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp dried oregano
• salt (optional) to taste
• ground black pepper (optional) to taste
• 4 cups organic kale, tough stems removed, chopped (packed cups)
• ½ cup beets (cooked and sliced)
• 2 tbsp pomegranate seeds
• 1 tbsp raw sunflower seeds or toasted
• 1 tbsp raw pumpkin seeds or toasted
• 1 tbsp raw sesame seeds or toasted
• 2 tbsp raw walnuts or toasted, chopped
• 2 tbsp raw shelled pistachios or toasted, chopped