Fall Harvest Salad with Maple Tahini Dressing

1. Prepare your salad components: Massage greens (such as arugula) with a splash of apple cider vinegar (ACV) in a bowl. 
2. Air fry kabocha squash (or substitute with sweet potato or another squash) at 400°F (200°C) for 10-15 minutes until tender. 
3. Marinate tofu with coconut aminos and garlic powder, then air fry at 400°F (200°C) for 10 minutes. 
4. Air fry asparagus (or substitute with brussel sprouts) for 10 minutes at 400°F (200°C). 
5. While the other components are cooking, chop your honey crisp apple.
6. Prepare the maple tahini dressing: In a small bowl, mix together 1-2 tablespoons tahini, 1 tablespoon coconut aminos, 1 teaspoon maple syrup, and a pinch of garlic powder. Add a little water at a time to thin the dressing to your desired consistency. Taste and adjust seasonings as needed.
7. Assemble your salad: Combine the massaged greens, air-fried squash, tofu, asparagus, and chopped apple in a bowl. Drizzle generously with the maple tahini dressing and enjoy!