Kale and Brussels Sprouts Salad with Tahini-Miso-Maple Syrup dressing

Dave and I had this salad at a local restaurant this weekend, so I decided I needed to make it at home. It turned out better than the overpriced one at the restaurant. I'm really digging tahini and maple syrup together in a salad dressing.

1 big bunch of kale (6-8 cups)
1/2 pound Brussels sprouts, rinsed and ends snipped off
Salt and Pepper
1/2 cup sliced almonds
1/2 cup dried cranberries

Cut kale into bite-sized pieces, removing the hard stem. Massage kale while rinsing under water and spin dry. Kale should turn bright green. Shave or thinly slice Brussels Sprouts and add to the kale. Salt and pepper salad.

Next, make dressing.

Tahini-Miso-Maple Syrup Dressing
1/4 cup tahini
2 Tbsp. white Miso
3 Tbsp apple cider vinegar
3 Tbsp Maple syrup
Small garlic clove, pressed through garlic press
1/8 tsp cayenne pepper
1/4 tsp freshly ground black pepper
1-2 Tbsp warm water (to thin)

Using an immersion blender, blend tahini, Miso, 2 Tbsp apple cider vinegar and Maple syrup (cover with hand or use a deep dish to do this because it will splatter) until smooth. Check for sweetness -- if too sweet add another tablespoon of vinegar. With a spoon, add garlic, cayenne, black pepper and check for consistency. If too thick, add 1 Tbsp warm water and stir well. If still too thick, you can add more water. Taste for sweetness or tartness, depending upon your liking.

When ready to serve, add almonds, cranberries and dressing to the kale-Brussels sprouts salad. Serve immediately.

The dressing is so tasty -- I could eat it with a spoon! :)