The kale in this salad is massaged with lemon and maple syrup, making it tender and flavorful. Add roasted Brussels sprouts and dried cranberries to the mix and you've got yourself an easy salad for lunch or dinner!

Kale and Cranberry Salad With Lemon Tahini Dressing [Vegan]



For the Salad:
  • 4 cups Brussels sprouts, halved
  • A pinch of sea salt and pepper
  • 1 bunch curly kale, de-stemmed and chopped
  • Juice from 1 lemon
  • 1 tablespoon pure maple syrup
  • 4 romaine leaves, chopped
  • 1 15-ounce can of white beans, drained and rinsed
  • 1/3 cup dried cranberries
  • Optional add-ins: hemp seeds, pecans, pumpkin seeds
For the Lemon Tahini Dressing:
  • Juice from 1 1/2 lemons
  • 1 clove garlic, minced
  • 2 tablespoons maple syrup
  • 1/3 cup tahini
  • A pinch of sea salt and pepper
  • 1-2 tablespoons warm water (or more as needed) to thin out


  1. Preheat the oven to 425° F. Spray a baking sheet with non-stick spray.
  2. Rinse Brussels sprouts. Cut off ends and then cut in half. Add to a bowl and spray Brussels sprouts with non-stick spray or use 1 tablespoon melted coconut oil. Sprinkle with a pinch of sea salt and pepper and mix until well combined, then add to baking sheet. Bake for 20-25 minutes or until golden and crispy.
  3. In a large bowl, combine de-stemmed kale with the lemon juice and maple syrup. Mix well and let sit about 10 minutes to soften the kale leaves. Then add in the chopped romaine, white beans, cranberries and brussels sprouts if they're ready.
  4. Make the dressing. Combine all dressing ingredients in a small bowl until smooth and creamy.
  5. Pour over salad and mix well!