Crunchy Brussels Sprout Salad

Directions

1. 1
   To make the dressing, in a small bowl stir together the pumpkin, tahini, olive oil, and lemon juice. Then slowly begin adding water, a little at a time. Do this until the mixture is light and creamy and at the thickness you want. Stir in the yogurt and garlic. Taste and season with salt and pepper.
2. 2
   Using a mandolin, food processor, or knife, slice the Brussels sprout leaves thinly. You could then blanch them for a couple of minutes or just keep them raw depending on your preference.
3. 3
   Add the cranberries, walnuts, red onion, and dressing. Toss together.
4. 4
   Let sit for 15 minutes before serving.