Ingredients
- Kale, chopped: 1 bunch
- Brussels sprouts, thinly sliced: 1 pound
- Olive oil: 2 tablespoons
- Dried cranberries: 1/2 cup
- Toasted pecans or walnuts: 1/2 cup
- Parmesan cheese, shaved: 1/4 cup
- Lemon juice: 3 tablespoons
- Dijon mustard: 1 tablespoon
Instructions
- Step 1: In a large bowl, combine the chopped kale and sliced Brussels sprouts.
- Step 2: Drizzle the kale and Brussels sprouts with olive oil, lemon juice, and Dijon mustard.
- Step 3: Massage the dressing into the kale and Brussels sprouts for 2-3 minutes, until the kale becomes slightly softened.
- Step 4: Add the dried cranberries, toasted nuts, and shaved Parmesan cheese to the bowl.
- Step 5: Toss all ingredients together until well combined.
- Step 6: Serve immediately or chill for later.
Notes
- Massage the kale thoroughly; this step tenderizes it and makes the salad much more enjoyable.
- For best results, store the undressed salad in an airtight container in the refrigerator for up to 2 days, adding the dressing just before serving.
- This salad makes a delightful side dish with grilled chicken or salmon, adding vibrant flavor and texture to your meal.
- Don't skip toasting the nuts; it intensifies their flavor and provides a satisfying crunch that complements the other ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American