This salad does it all.
In a small bowl, whisk together the nutritional yeast, maple syrup, tamari, garlic powder, and balsamic vinegar . Set aside.Place the pumpkin seeds in a cold, large cast-iron skillet in a single layer. Cook on medium heat, tossing occasionally using a wooden spoon, until golden and fragrant, about 6 to 8 minutes.
Transfer to the prepared parchment-lined sheet pan or plate in a single layer and let cool completely.In a small bowl, whisk together the dressing ingredients. Set aside.Heat the olive oil in the reserved skillet over medium heat until it shimmers. Arrange the halved Brussels sprouts facing cut side down and sprinkle in the sliced shallots.
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