Go Back
Kale & Shaved Brussels Sprouts Salad with Creamy Tahini Vinaigrette
Prep Time
15 mins
Total Time
15 mins
 

This easy, gluten free salad is a delicious, sweet & savory way to kick off fall! 

Course: Main Course, Salad
Cuisine: American
Keyword: apples, brussels sprouts, cranberries, gluten free, kale, tahini, vegan, vegetarian, walnuts
Servings: 6
Calories: 255 kcal
Author: Kasey
Ingredients
  • 12 oz. Brussels sprouts, ends trimmed, halved
  • 1 bunch lacinato (Tuscan) kale, finely chopped
  • 1 large red apple, chopped
  • 1/2 c. Graceland Fruit No Sugar Added dried cranberries
  • 1/2 c. shaved Parmesan cheese (omit if vegan)
  • 1/3 c. toasted walnuts
  • 1/4 c. thinly sliced red onion
For the Creamy Tahini Vinaigrette
  • Juice of 1 large lemon
  • 3 Tbsp olive oil
  • 2 Tbsp tahini
  • 2 Tbsp water
  • 1 Tbsp pure maple syrup
  • 1/2 tsp salt
Instructions
  1. Place the Brussels sprouts into the bowl of a food processor.  Pulse several times until shredded and finely chopped.  Remove to a large bowl.  Add the chopped kale, dried cranberries, Parmesan cheese if using, toasted walnuts, and sliced red onion.  Core and chop the apple, then add to the bowl.  Toss to coat.

  2. To make the dressing, whisk together the lemon juice, olive oil, tahini, water, maple syrup, and salt.  Drizzle over the salad; toss to combine.  Refrigerate up to 3 days.

Recipe Notes

Nutrition Information per Serving:
Calories: 255         Protein: 8g         Carbs: 22g         Fat: 17g         Fiber: 5g