Rutabaga Apple Salad

adapted from affairsofliving.com

1/4 cup sesame seeds or pumpkin seeds
1 Rutabaga, peeled & coarsely grated
2 Apples, cored and diced
2 celery stalks, thinly sliced
2 Carrots, grated
1 cup finely shredded Cabbage
1/2 cup raisins
1/4 cup fresh lemon juice, divided
freshly cracked pepper
1/3 cup sesame tahini
2 Tbls. maple syrup
1/4 cup water
1/2 tsp sea salt pinch nutmeg

If not already roasted, lightly toast seeds in a dry sauté pan over medium heat until golden and fragrant, about 3-5 minutes. Set aside and let cool. Grate rutabaga with a large-holed grater or a food processor. In a large bowl, toss rutabaga with diced apples and 2 Tbsp. of lemon juice, to prevent browning. Add grated carrot, sliced celery, cabbage and raisins, stir to mix. Season to taste with black pepper. In a medium bowl, whisk together tahini, maple syrup and remaining lemon juice, then add water and continue to whisk until smooth. Add sea salt and nutmeg, whisk again. Drizzle dressing over salad, toss to combine, then add sesame seeds. Serve at room temperature or chilled. Keeps well for 2-3 days in the fridge. 6 servings