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Cook the lentils: Rinse the dry lentils. Add to a pot with water and bring to a boil. Reduce the heat to low and simmer for 15 to 25 minutes until just tender, but not mushy. Drain any excess water and let them cool before adding to the salad.
Prepare the produce: Trim the ends of the Brussels sprouts and shave them using an S-blade in the food processor, or slice them thinly with a Chef's knife. Thinly slice the celery and dice the apple.
Make the dressing: Whisk together the rice vinegar, tahini, maple syrup, miso, tamari, ginger, garlic, and water until creamy. Add water gradually until the dressing reaches your desired consistency.
Assemble the salad: In a large bowl, combine shaved Brussels sprouts, celery, apple, dates, lentils, hemp hearts, and nutritional yeast.
Toss and serve: Add the dressing gradually, tossing to coat. You may not need all the dressing.