Kale salad with orange and fennel

• 300 gr (10.5 oz.) kale 
• 2 oranges
• 1 fennel
• 50 gr (1/3 cup)  pine nuts
• 2 Tbsp pomegranate seeds

Dressing:

• 3 Tbsp tahini
• 1 Tbsp apple cider vinegar
• Squirt of lemon juice 
• 1-2 tsp maple syrup (optional )
• salt & pepper

1. Wash the kale and pluck the leaves from the stem
2. Filet the oranges
3. Finely slice the fennel or use a mandoline
4. Roast the pine nuts in a pan without oil
5. Remove the pomegranate seeds
6. Add the ingredients for the dressing to a jar and shake it well
7. Add the kale in a bowl and massage it with the dressing until it becomes smooth
8. Add the other salad ingredients to the bowl and serve it