Fall Veg Salad with Garlicky Orange Tahini Dressing

Great for Week 1 only
2 - 4 servings

Ingredients
FOR THE SALAD:
1/2 pound Brussels Sprouts
2 sticks celery, chopped
2 small beets, peeled
1 small sweet potato, peeled
2 carrots, peeled
1/2 small red onion, slivered
1/4 cup flat leaf parsley, chopped
1/3 cup raw pumpkin seeds (pepitas)
1 apple, cored and thinly sliced

FOR THE DRESSING:
1 clove of garlic, smashed and peeled
1 tsp ground cumin
2 tsp grainy mustard such as Dijon
1/3 cup tahini
1/4 cup orange juice
1 tsp maple syrup
1 Tbsp extra virgin olive oil
1/4 cup flat leaf parsley, chopped
1 tsp. dried Italian herbs
1 - 2 tsp. fresh squeezed lemon juice
sea salt and ground black pepper, to taste
cold water to thin the dressing, if necessary

Directions

If you have a mandolin, shred the Brussels on a thin setting, otherwise, slice them thinly with a sharp knife. Place in a large bowl. Add chopped celery.

Prep the beets, sweet potato and carrots: use either a julienne slicer or twirl them through a spiralizer. If you don’t have either, cut each into thin matchsticks. (Here’s a great tutorial on how to do that.) Add them all to the large bowl with the Brussels.

Add the remaining salad ingredients to the to the bowl.

If using the salad dressing, combine all of the dressing ingredients in a blender. Run on high until you have a smooth dressing that will just barely coat the back of a spoon. Add splashes of water and re-blend if necessary. Check the dressing for seasoning, adjust, and then pour the dressing onto the salad and toss it up.

I think that this salad could hold up in its dressed state minus the apples and pumpkin seeds for a couple of hours if you had to bring it somewhere. Just add the apples and pumpkin seeds right before serving.

Note:

You could easily mix up the veg here. I went with beets and sweet potatoes, but kohl rabi, celery root, little turnips and fennel would all be so tasty. Add a pinch of crushed red pepper to spice it up a bit.

PS - the picture shows a salad that was not made with red beets. If you use the red beets, your salad will look like a massacre just happened on your plate.