In a small bowl or jar, combine all the ingredients for the tamari-dijon dressing. Mix well, taste and adjust seasoning as needed. Set aside.
Start with the brussel sprouts. Working one at a time, peel each individual leaf off, starting from the outside and working towards the middle. Peel until you reach the center core. Reserve the cores for another use (I love to shred them and use them in soups/stir fry. You can also shred them and include them in this salad). Repeat with the remaining brussels sprouts. Put the leaves in a big bowl.
Wash and dry the kale well. Slice the kale very thin and place it in the big bowl with the brussel leaves.
Pour a tablespoon or so of dressing onto the brussels and kale mixture, and use your (clean!) hands to start massaging the dressing into the greens. Continue to do so for a few minutes, until the kale and brussels start to soften. Set aside.
Slice the radishes and scallion, and use a peeler to shave the carrots and golden beets. Add them all to the kale and brussels bowl. Toss well.
Drizzle with some more dressing, and top with hemp hearts and additional scallions as desired.
This post is in partnership with Sir Kensington’s. All opinions are my own. Thanks for supporting!