Plant-Based Fall Harvest Salad

Prepare the brussel sprouts by halving them.

Dice the sweet potato into small pieces.

Chop the kale into bite-sized pieces.

Cook quinoa according to package instructions and set aside.

In a bowl, combine the brussel sprouts, sweet potato, kale, cooked quinoa, walnuts, and pomegranate.

In a separate bowl, whisk together tahini, apple cider vinegar, maple syrup or date pate (if using), garlic, lemon juice, and water until smooth.

Pour the dressing over the salad and toss to combine.

Spice Level:

Dietary