2 tablespoons olive oil

2 tablespoons brown sugar

1 tablespoon Tuscanini Balsamic Vinegar

salt, to taste

pepper, to taste

2 large portobello mushrooms, cleaned and sliced into strips

1 cup pomegranate seeds

2 cups kale, chopped into bite-sized pieces

1 small cucumber, scooped and sliced into half-moons

1/4 cup thinly sliced red onion

1/4 cup shredded red cabbage

1/4 cup alfalfa sprouts

2 tablespoons roasted salted sunflower seeds

1/4 cup Mighty Sesame Tahini paste

2 tablespoons Gefen Honey

2 tablespoons Tuscanini Apple Cider Vinegar

1 tablespoon extra-virgin olive oil

1 tablespoon lemon juice

1 clove garlic, minced or 1 cube Gefen Frozen Garlic

2–4 tablespoons water (to reach desired consistency)

salt, to taste

pepper, to taste