, torn into bite-sized pieces, or 10 cups baby kale
, trimmed and thinly sliced (5 cups)
, finely chopped
MASSAGE kale with 1 tbsp oil, using fingertips, in a large bowl until softened (omit this step if using baby kale). Add brussels sprouts, cranberries and chestnuts.
WHISK lemon juice, tahini, 1/4 cup water, remaining 3 tbsp oil, garlic, honey, cumin, salt and pepper in a medium bowl. Drizzle over salad and toss to coat. Transfer to serving platter and sprinkle with pine nuts.