Rinse your brussels sprouts, remove any damaged leaves, and trim the ends if needed. Working in batches, add them to your food processor and pulse until chopped and put in a large salad bowl. Do the same with the kale, making sure to remove the stems before chopping with the food processor.

Thinly slice your celery and add to the same large bowl as the shredded brussels sprouts and kale.

Add all of the salad dressing ingredients (olive oil, lemon juice, dijon mustard, maple syrup, shallot, garlic powder, salt, and pepper) to a bowl or lidded jar. Whisk together to combine (or shake if using a jar).

Add the carrot, parmesan, and almonds to the large bowl with the brussels, kale, and celery. Drizzle with the dressing and toss to combine.