Fresh Winter Salad With Persimmon, Brussels Sprouts, and a Creamy Maple-Tahini Dressing [Vegan]

• 2 persimmons, peeled and sliced into wedges
• 2 handfuls of endive
• 3 handfuls mixed baby greens
• 3/4 cup sliced steamed or sautéed brussels sprouts
• 1/2 cup pomegranate arils
• 1/4 cup tahini
• 1 tablespoon extra virgin olive oil
• 1 tablespoon maple syrup
• 3 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon sea salt
• Pinch of freshly ground pepper, or more to taste
• Water, to thin

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