Step 1

Preheat the oven to 425F. Prep and cook the quinoa according to package instructions then set aside to cool.

Step 2

To a lined sheet pan, add the brussels sprouts and shallots then top with the garlic powder, onion powder, fennel seeds, thyme and a generous pinch of salt. Drizzle the tray with about 1 tablespoon or more of oil then toss well to coat. Bake in the oven for 15-20 minutes until the edges look crispy, giving the tray a toss halfway.

Step 3

Add a drizzle of oil to a sauté pan (I used about a little more than a tablespoon) and place over medium low heat. When the oil is hot, add the sage and fry in the oil for about 1-2 minutes. Transfer the sage to a paper towel to drain, then in the same pan add the garlic and sauté until fragrant.

Step 4

To the pan, add the quinoa and pepitas along with a generous pinch of salt then stir to combine. Continue to sauté the mixture occasionally for 4-6 minutes until some of the quinoa starts to brown then remove from heat. Crush up the sage leaves into small pieces then stir them into the quinoa mixture. Adjust salt to taste then set aside.

Step 5

In a mixing bowl, add the chopped kale along with the zest of one lemon, juice of half a lemon, extra virgin olive oil and a pinch of salt. Use your hands to massage the ingredients into the kale until the kale has shrunk in size and softened.

Step 6

Make the dressing by adding the tahini, apple butter, mustard, maple syrup, juice from the remaining lemon half and a generous pinch of salt. Whisk to combine and thicken then add the water and whisk again until smooth. If too thick, add water 1 tablespoon at a time while whisking until your desired consistency is reached.

Step 7

To assemble, add the kale and quinoa to the tray of brussels sprouts along with half the dressing and toss together to combine with tongs. Portion out a serving of the salad and top with more dressing if desired and some pomegranate seeds then enjoy.