This easy, gluten free salad is a delicious, sweet & savory way to kick off fall!
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.
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.
Nutrition Information per Serving:
Calories: 255 Protein: 8g Carbs: 22g Fat: 17g Fiber: 5g