This is the print view. Click to go back to the full post of Tahini Dressing
A nutty, light vegan tahini dressing
To candy the walnuts without using butter (so the salad remains vegan) use:
1 cup of raw walnuts (150 g)
1/4 cup (45 g) brown sugar
1 tsp. (5 mL) salt
2 Tbsp. (30 mL) water.
Coat walnuts and then bake on a silpat mat for 15 minutes at 350 F (175 C) flipping once halfway through.
Keep them separated, they are sticky!
Honeycrisp apples are our favorite for the season (plus they were developed in Minnesota!), but you can use any crisp apple or even pears (as pictured).