Shredded Brussels Sprouts & Kale Salad with Maple Tahini Vinaigrette
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.
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.
- Â Drizzle with the maple tahini dressing and enjoy! Would also be good with an added chicken breast
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