The tahini dressing alone makes this salad worth a try. The subtle bittersweetness from the pomegranate molasses plays well with the super savory and earthy kale, cauliflower, and chickpeas.
1. To prepare the dressing, combine all of the ingredients in a blender and process until smooth.
2. Layer all of the salad ingredients in a jar. Add the vinaigrette when you’re ready to eat and shake.
Originally featured in
3 Make-Ahead Salads That Will Last in the Fridge