“Cheesy” Tahini Kale Salad (DF)

Ingredients:

For the salad:

• 1 bunch of organic kale - remove stems & cut up leaves

• 2 potatoes, cut into chunks

• 3 cups of brussel sprouts, halved

• 1/2 red onion, diced

• 2 mild Italian sausages

For the dressing:

• 1/2 cup tahini

• 1/8 cup Nutritional yeast

• 2-4 garlic cloves

• Juice of 1/2 a lemon

• 1/8 cup extra virgin olive oil

• Water to thin (keep adding small amounts, blend & continue to add more water until desired consistency)

• 1 tsp garlic powder/granules

• Salt & pepper, to taste

Directions:

• Bake the potatoes & brussel sprouts with some avocado oil and mild seasonings of choice. Bake at 375 F for ~35 mins until cooked, finishing on broil for 5 mins.

• Bake the sausage for approximately the same amount of time.

• Massage the kale with olive oil and let sit for at least 10 mins.

• Blend the ingredients for the dressing in a high quality blender or food processor until smooth and thick.

• Add tahini dressing on top of the kale - I recommend massaging this in with clean hands to distribute the dressing evenly.

• Top salad with onions, potatoes & brussel sprouts, sausage.

• ENJOY!

Tips:

• ​You can take the sausage out of the casing and crumble it into a frying pan and cook it this way instead.

• Vegan/vegetarian option: swap out the sausage for lightly pan-fried chickpeas.