Tahini Lemon Kale and Brussels Sprout Salad

This Tahini Lemon Kale and Brussels Sprout Salad is healthy, delicious and the perfect side dish for any fall or winter meal!  It comes together in about 5 minutes and is easy to make too!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 6-8 servings | Prep Time: 5 minutes | Cook Time: 0 minutes | Ready in: 5 minutes

Ingredients

• 3 cups shaved organic brussels sprouts
• 3 cups chopped organic kale
• 1/2 cup organic dates, pits removed and cut into quarters
• 1/4 cup dried cranberries
• 1/2 cup toasted shelled pistachios
• 1/4 cup lemon juice
• 3 Tbsp tahini
• 1/2 tsp ground cumin
• 1/2 tsp sea salt
• 1 tsp maple syrup
• 2 Tbsp filtered water (or as needed)

Instructions

1. Combine the kale, brussels sprouts, dates, cranberries, pistachios.
2. In a smaller bowl, mix together the lemon, tahini, cumin, sea salt, maple syrup, and water as needed to create a smooth, creamy dressing.
3. Pour over the kale and brussels sprout mixture in the bowl, and massage until everything is coated. Serve!