Turkey, Kale and Brussels Salad with Almond Butter Tahini Dressing

Almond Butter Tahini Dressing:

2 tablespoons Justin's Maple Almond Butter

1/2 cup tahini

2 tablespoons fresh lemon juice

2 cloves garlic, minced

1/2 cup water

Pinch of salt

Salad:

4 cups finely chopped kale

2 cups shaved Brussels sprouts

1/2 cup dried cranberries

1/2 cup chopped celery

1 cup cooked beets, diced

1 cup roasted sweet potatoes, sliced

1 1/2 cups shredded cooked turkey

To make the dressing, combine all ingredients in a small food processor and blend until smooth.

Toss together kale, Brussels, cranberries, celery, and beets in a large bowl. Pour in desired amount of dressing, and toss to coat.

Stir in shredded turkey, and top with sliced sweet potatoes. Enjoy!