Fall Kale Salad

0 Preheat the oven to 425 F.
1 Layer the shaved brussels sprouts onto a sheet pan and toss them with the olive oil, maple syrup, balsamic and a pinch of salt and pepper.
2 Bake for 20-25 minutes, until brown. 
3 Prepare the dressing by whisking together the listed ingredients in a small bowl until smooth.
4 In a large bowl, add in the kale and massage it with 2-3 tbsp of the dressing to break down the fiber and soften it up.
5 Once the brussels sprouts are done, add them into the kale with the remaining salad ingredients, toss together with the dressing and enjoy!
6 This salad will stay fresh in the fridge for up to 4 days if using kale. If you're using any other green base, I suggest only dressing the portion you're going to eat right away so that it doesn't get soggy.