I make a different salad every day. When I make a salad, I really get inspired by what I have in my fridge and fruit bowl on my kitchen counter. You can’t really go wrong by putting different chopped up or sliced veggies and fruit in a bowl. The vinaigrette is what brings it all together. This fall kale salad was damn delicious. I don’t have the step by step of how I prepared all the ingredients, but I am posting the Pomegranate Tahini Vinaigrette.

This is the salad in a nutshell – date syrup roasted butternut, sliced Honeycrisp, celery, Blue cheese, toasted pecans and pepitas, pomegranate arils on a bed of baby kale.

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Fall Kale Salad

Course Salad

Ingredients

Pomegranate Tahini vinaigrette

• ¼ cup tahini
• 3 tbsp pomegranate molasses
• 2 tsp dijon mustard
• 2 tbsp maple syrup
• 3 tbsp water
• Salt and pepper

Instructions

• Place all ingredients in a jar with a tight fitting lid and shake well. If the vinaigrette is too thick, add water one tablespoon at a time.