How to Make It
Make the crumble In a food processor, pulse all of the ingredients until the mixture resembles fine crumbs. Transfer the crumble to a small bowl and season with salt. Wipe out the food processor.
Make the dressing In the food processor, puree all of the ingredients with 2 tablespoons of water until smooth. Season with salt and pepper.
Make the salad Preheat the oven to 450°. In a large bowl, toss the brussels sprouts with the olive oil and season with salt and pepper; spread on 2 large rimmed baking sheets. Roast the sprouts, rotating the pans from top to bottom halfway through baking, until crisp-tender and lightly browned in spots, about 10 minutes. Let cool slightly.
In a large bowl, toss the brussels sprouts with the kale, half of the dressing and 2 tablespoons of the crumble. Serve with lemon wedges, passing the remaining dressing and crumble at the table.
Nutritional yeast is a nutty-tasting vegan seasoning. Dulse is a red seaweed that has a faint bacon-like flavor when dried. Both ingredients can be found at Whole Foods and on amazon.com.