Autumnal Kale and Squash Salad
Ingredients
- 1 cup pure apple cider
- 1/2 teaspoon cinnamon
- 2 tablespoons tahini
- 1/4 cup apple cider vinegar
- 1 1/2 tablespoons Dijon mustard
- 1/2 medium shallot
- 1 tablespoon liquid aminos
- curly kale
- tricolor quinoa
- Brussels sprouts
- chickpeas
- delicata squash
- honey crisp apples
- pecans
Preparation
Pour the apple cider into a small saucepan, add cinnamon, bring to a boil, reduce heat, and simmer until reduced by half, then remove from heat and let cool.
Add tahini, apple cider vinegar, Dijon mustard, minced shallot, and liquid aminos to the cooled mixture, then whisk to incorporate.
Pour the dressing over the greens and toss to combine.
Build the salad by combining dressed curly kale, tricolor quinoa, finely shredded Brussels sprouts, chickpeas, cinnamon-roasted delicata squash, honey crisp apple slices, and pecans.
