1 bunch
kale
, torn into bite-sized pieces, or 10 cups baby kale
1/4 cup
canola
oil
, divided
450 g
brussels sprouts
, trimmed and thinly sliced (5 cups)
1/2 cup
dried
cranberries
, finely chopped
200 g
roasted
chestnuts
, quartered
1/2 cup
lemon juice
1/3 cup
tahini
3
garlic cloves
, minced
4 tsp
honey
1 tsp
cumin
1 tsp
salt
1/2 tsp
pepper
1/2 cup
toasted
pine nuts
Instructions
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.
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