1 pound Brussels sprouts
1 large bunch Tuscan kale, stems removed (about 5 cups)
1/2 cup dried cranberries
2/3 cup grated parmesan
1/2 cup sliced almonds (you'll toast them)
For the dressing:
2 tablespoons olive oil
2 cloves garlic
2 teaspoons dijon mustard
2 lemons, zested and juiced
1 tablespoon apple cider vinegar
Salt and freshly ground black pepper


1.Wash both Brussels sprouts and kale. Trim the brussels sprouts and cut them in half lengthwise then slice the sprouts to give you fine ribbons.
2.For the kale, discard stems and finely chop kale. Add both the sprouts and kale to a large bowl, then make the vinaigrette.
3.To make the vinaigrette: combine olive oil, garlic, vinegar, dijon mustard, lemon juice and salt and pepper in a medium bowl, whisking to combine.
4.Add to salad mixture and massage the vinaigrette into the kale for two minutes. This will help to make the kale less bitter and soak in the flavors.
5.Add in cranberries, tossing again to combine. Cover salad and place salad in refrigerator at least an hour and up to overnight. This helps the flavors soak in and breaks down the kale. I find that the salad is always better the next day!
6.While salad is marinating or before serving, preheat oven to 350 degrees F. Add sliced or chopped almonds to a baking sheet and place in oven for 10-12 minutes until slightly golden and toasted, flipping almonds once halfway through.
7.Once ready to serve, add toasted almonds and parmesan to salad; toss to combine then serve in salad bowls. Garnish with more parm or almonds if desired. Serves 6.

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