Description
The best brussels sprout and kale salad with creamy maple tahini dressing! A big salad perfect for feeding a crowd!
Ingredients
Scale
For the salad:
- 1 + 1/2 bunches of curly kale, finely chopped
- 12 oz bag shredded brussels sprouts, shredded further with a knife
- 1 cup shredded parmesan (optional for vegan)
- 1/2 cup roughly chopped roasted almonds
- 1/2 cup dried cranberries
For the dressing:
- 1/3 cup + 3 tbsp tahini
- 1/3 cup water
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp + 1 tsp maple syrup
- 2 cloves of garlic, minced
- 1/2 tsp sea salt, more to taste
- Pinch of black pepper
- Pinch of red pepper flakes
Instructions
- Wash your kale and brussels sprouts ahead of time before chopping/shredding to make sure they are totally dry.
- Make the dressing. Whisk all dressing ingredients together until smooth. Allow to sit for flavors to meld.
- Use a large knife to shred the bigger pieces of brussels sprouts further. If you bought whole brussels sprouts, use the shred attachment of a food processor.
- Toss the kale and brussels sprouts together. Pat dry with paper towels if still wet. Toss in cheese, cranberries, and almonds until well tossed.
- Toss salad in dressing when ready to serve. Store leftovers in refrigerator for up to 2 days.