Ingredients
Tahini and Morita Dressing
- Cashews 1 cup, toasted
- Morita Chile Pepper 1 (see Note)
- Garlic Cloves 1/4 cup
- Kosher Salt 1 Tbs
- Pepper 1 tsp
- Coriander Seeds 1/4 tsp
- Lemon Juice 2 Tbs
- Tahini 2 Tbs
- Sesame Oil 2 Tbs
- Zest of 1 Lemon
Salad
- Broccoli Florets 1 cup
- Brussels Sprouts 1 cup, trimmed and halved
- Fennel 1 bulb, cut into 1/2-inch cubes (1 cup)
- Sweet Potato 1, cut into 1/2-inch cubes (1 cup)
- Extra-Virgin Olive Oil 1/4 cup
- Salt and Pepper to taste
- Baby Kale 2 cups
- Almonds 1/2 cup, toasted
- Radish Sprouts 1/2 cup
- Pomegranate Seeds 1/2 cup
Note: Beautifully pigmented in purple-red, morita chile peppers are dried and smoked red jalapeños. They are available whole or crushed at Mexican markets, specialty grocers, or online.
Cook It
- Make the dressing: Combine all ingredients in a blender. Pour in 1 cup of water and blend for 3 minutes, until smooth.
- Preheat oven to 350°F.
- In a large bowl, combine broccoli, Brussels sprouts, fennel, and sweet potato. Add oil, salt, and pepper. Spread out on a baking sheet and roast for 15 minutes.
- In a bowl, combine roasted vegetables, kale, and 1/2 cup of dressing and toss to mix. Transfer to a serving bowl. Top with toasted almonds, radish sprouts, and pomegranate seeds.