Gratitude Salad with Tahini Macadamia Dressing

Regardless of what type of diet you enjoy throughout the year, one thing is for certain, every Thanksgiving table needs at least one great salad. No, we're not talking about some lettuce, carrots, and cucumbers chopped up and thrown in a bowl. We're talking a vibrant, luscious bowl of greens and superfoods bursting with nutrition and life force. Not only will it add a splash of much-needed color to your Thanksgiving spread, but your belly will also say, well, THANK YOU for all of those vitamins, minerals, healthy fats and enzymes.

This salad delivers all of the above plus it's a solid 10 in the flavor department. It has crunchiness and chewiness and just the right amount of sweet to balance out those dark greens. Complete with a creamy and delicious tahini macadamia nut dressing made with Dastony nut butters which are freshly stone ground in small batches. This recipe is fuss-free and easy to throw together!

Don't forget to nourish all parts of yourself this Thanksgiving and beyond – body, mind, and spirit.

Gratitude Salad with Tahini Macadamia Dressing

The Recipe 

Gratitude Salad with Creamy Tahini Macadamia Dressing

Ingredients

Tahini Macadamia Nut Butter Dressing

1/4 cup Dastony Macadamia Nut Butter

1/2 cup Dastony Sesame Tahini

2 tsp maple syrup

1 tsp raw or toasted sesame oil

3 tablespoons fresh lemon juice

2 cloves garlic, minced

3/4 cup water

3 Pinches of Himalayan salt

Salad:

4 cups finely chopped kale

2 cups shaved Brussels sprouts
 
2 stalks celery, chopped
 
1 cup purple cabbage, chopped
 
1 cup roasted sweet potatoes 

1/2 cup dried cranberries

2 handfuls raw macadamia nuts

Directions
 
1. Preheat oven to 420. Peel and slice your sweet potato into rounds, lightly coat with avocado oil or coconut oil and spices of choice, and roast for 20-30 minutes - or until done. 
 
2. Wash and chop salad veggies
 
3. Blend dressing ingredients together in a blender 
 
You're done! You can either toss dressing with your salad or serve on the side.