Directions

1. Preheat the oven to 400°F. 

2. In a large salad bowl, use your hands to massage 3 Tbsp apple cider vinegar and 1⁄2 tsp salt into the kale and shaved Brussels sprouts for about 30 seconds until they begin to wilt and are tenderized. Place in the fridge.

3. To a sheet pan add the sweet potato and chickpeas. Drizzle everything with 1 Tbsp olive oil and season with 1⁄2 tsp garlic powder, 1⁄2 tsp onion powder, dash of cayenne, 1⁄2 tsp salt, and pepper. Using your hands, to distribute the oil and seasonings. 

4. Roast for 20- 30 minutes or until the sweet potatoes are fork tender and the chickpeas are crisp. Allow to cool for 5 minutes.

5. While the sweet potatoes and chickpeas cool, whisk together the Maple Dijon Tahini Dressing ingredients in a small bowl, except the water. Mix in the water 1 Tbsp at a time, until desired consistency is achieved.

6. Remove the kale and Brussels sprouts from the fridge. Using tongs, toss Maple Dijon Tahini Dressing with the kale and Brussels sprouts until evenly distributed. Add the sweet potatoes, chickpeas, honey crisp apple, red onion, and feta. Gently toss again. Serve and enjoy! 

7. Can be made a few hours ahead of time and will keep in a sealed container in the fridge for up to 5 days.