Shredded Brussels & Kale Salad with Maple Tahini Vinaigrette

1. First, make the dressing: Add tahini, maple syrup, dijon mustard, apple cider vinegar, and salt to a bowl and whisk until smooth. Slowly add cold water, whisking, until you get a thick but pourable consistency. Store it in the fridge.
2. In another bowl, add kale and shredded Brussels sprouts, drizzle with olive oil, salt, and lemon juice. Massage the kale for a few minutes. Add cranberries, walnuts, parmesan, and diced bacon.
3. Drizzle with the maple tahini dressing and enjoy! Optionally, add a chicken breast for a heartier meal.