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Massaged Kale and Sautéed Brussels Salad


  • 1 medium red onion

  • 1/4 cup distilled white vinegar

  • 1/4 cup apple cider vinegar

  • 1 Tbsp maple syrup

  • 1 1/2 teaspoons sea salt

  • 1 butternut squash

  • 1/2 teaspoon cinnamon

  • 1 Tbsp olive oil

  • 1/2 teaspoon salt

  • 1 lb Brussels Sprouts

  • 2 cups massaged kale leaves

  • 1 Tbsp dried cranberries

  • 1 Tbsp pumpkin seeds

Crunchy Spiced Chickpeas

  • 1 can (15-oz.) chickpeas, rinsed and drained

  • 1 Tbsp avocado oil

  • 2 teaspoons maple syrup

  • 1 teaspoon paprika

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon cumin

  • 1/2 teaspoon salt

  • dash of cayenne

  • dash of turmeric

Creamy Lemon Tahini Dressing

  • 1/4 cup tahini

  • 2 Tbsp dijon mustard

  • 2 garlic cloves

  • 1/4 cup filtered water

  • Juice of 1 lemon

  • 2 Tbsp nutritional yeast

  • Black pepper

  • Chili flakes (optional)


  1. Thinly slice a red onion and add to a mason jar. Set aside. In a small saucepan, add ½ cup water, distilled white vinegar, apple cider vinegar, maple syrup, salt, and bring to a boil. Once boiling, turn off the heat and add the mixture to the mason jar with the red onion slices. Allow to cool for 20-30 minutes.

  2. Preheat the oven to 400 degrees F. Peel the butternut squash, remove seeds and dice into 1 inch cubes.

  3. On a parchment lined baking sheet, add butternut squash, cinnamon, olive oil and sea salt. Cook for about 25-30 minutes, or until soft.

  4. On a pan over medium heat, add a drizzle of olive oil. Halve the Brussels Sprouts and season with salt and black pepper. Place the Brussels Sprouts on the pan with the flat side face down. Leave to cook for 5 minutes. After 5 minutes, stir and shake the pan and continue to cook the Brussels Sprouts for an additional 3-5 minutes (until they are tender and golden brown).

  5. Place dried chickpeas on a parchment lined baking sheet and bake for 10 minutes. Combine oil, maple syrup and spices. Once chickpeas are ready, pour the mixture over. Place chickpeas back in the oven for another 20 minutes.

  6. Blend the dressing ingredients together until smooth.

  7. Combine all the salad ingredients in a bowl and serve with the creamy lemon tahini dressing.


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