Fresh Apple Salad with Cinnamon Tahini Drizzle

• Gluten free
• Paleo

• Meat

  • 1 Heart of romaine

• Produce

  • 1 Apples, green
  • 5 oz Arugula
  • 1 Avocado
  • 2 cups Butternut squash, roasted
  • 1/4 tsp Garlic powder

• Condiments

  • 1/4 cup Tahini

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 3 Cracks of pepper
  • 1/2 tsp Salt
  • 1 pinch Salt

• Oils & Vinegars

  • 4 tbsp Apple cider vinegar
  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 Walnuts, roasted

• Liquids

  • 4 tbsp Water

Found on littlebitsof.com

Ingredients

• 5 oz. Arugula
• 1 heart of romaine, thinly sliced
• thinly sliced green apples
• roasted walnuts
• 1 avocado, sliced
• 2 cups butternut squash, roasted
• 2 tablespoons olive oil
• 3 tablespoons apple cider vinegar
• ½ teaspoon salt
• Few cracks of pepper
• ¼ teaspoon garlic powder
• ¼ cup tahini
• 1 tablespoon apple cider vinegar
• 4 tablespoons water
• ½ teaspoon cinnamon
• pinch of salt

Directions

• Combine arugula and sliced romaine in a large bowl.
• In a small bowl combine Apple Cider Vinaigrette ingredients and whisk until combined. Pour vinaigrette over salad and toss to combine. Pour onto serving platter and top with apples, avocado, squash & walnuts.
• In a small bowl combine Cinnamon Tahini Dressing ingredients and stir to combine. You may need to add more water to get to a consistency that will drizzle. Then drizzle over salad to serve and toss to combine!