Ingredients:
Salad Base:
1 c. cauliflower, finely chopped
1/2 c. kale, finely chopped
1 c. arugula
1/4 c. raw pumpkin seeds
Dressing:
1 Tbsp. sesame tahini
1 Tbsp. Toasted Sesame Oil
1 Tbsp. Roasted Pumpkin Seed Oil, to taste
3 Tbsp. Sicilian Lemon White Balsamic
1 Tbsp. black poppy seeds
1 Medjool date, pitted
2 Tbsp. filtered water
Salad Base:
1 c. cauliflower, finely chopped
1/2 c. kale, finely chopped
1 c. arugula
1/4 c. raw pumpkin seeds
Dressing:
1 Tbsp. sesame tahini
1 Tbsp. Toasted Sesame Oil
1 Tbsp. Roasted Pumpkin Seed Oil, to taste
3 Tbsp. Sicilian Lemon White Balsamic
1 Tbsp. black poppy seeds
1 Medjool date, pitted
2 Tbsp. filtered water
Chop salad base, mix together, and set aside. Put all dressing ingredients except pumpkin seed oil in a food processor of high speed blender. Mix Pumpkin Seed Oil into salad base until completely covered. Add in rest of dressing, mix over lightly until ingredients are distributed evenly in the dish.
