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And that back
And finally, think about your timeline
divided 6 ounces (170 g) Brussels sprouts, thinly sliced 5 ounces (141 g) kale, stem removed and chopped (about 1 bunch of kale) cup (57 g) chopped pecans (40 g) dried cranberries For the Maple-Dijon Tahini Dressing 3 tablespoons (45 g) tahini 2 tablespoons (30 g) lemon juice, from about lemon 1 tablespoon (20 g) pure maple syrup 1 tablespoon (13 g) extra virgin olive oil 2 teaspoons (10 g) dijon mustard salt & pepper, to taste Instructions Preheat the oven to 400F
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