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Shredded Brussels Sprouts & Kale Salad with Maple Tahini Vinaigrette

Author: Kelsey Romano
I challenge any salad haters to try this salad. This right here is a remake of one of my favorite salads in Chicago. It is loaded with massaged kale with cranberries, bacon, walnuts and parmesan then drizzled with maple tahini vinaigrette! I like to add a protein like shredded chicken or salmon to make it more of a substantial meal.
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Ingredients
 

  • 1 bunch kale, chopped
  • 1 bag shredded brussels sprouts
  • ¼ cup cranberries
  • ¼ cup walnuts , chopped
  • 2-3 slices uncured no sugar added bacon, diced
  • ¼ cup parmesan , shredded
  • 1 tsp lemon juice

Maple Tahini Dressing

  • ¼ cup tahini
  • 2 tbsp maple syrup
  • 2 tbsp dijon mustard
  • 1 tbsp apple cider vinegar
  • salt, to taste
  • ¼ cup cold water

Instructions
 

  • First make the dressing. Add all ingredients except the water to a bowl and whisk until smooth. Slowly add cold water, whisking, until you get the perfect thick but pourable consistency. Store it in the fridge.
  • In another bowl add kale and shredded Brussels sprouts, drizzle with olive oil, salt, and lemon juice. Massage the kale for a few minutes. Add cranberries, walnuts, parmesan and diced bacon.
  •  Drizzle with the maple tahini dressing and enjoy! Would also be good with an added chicken breast
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