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Kale and brussel sprout salad

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 -6 servings

Ingredients

  • 4-5 cups of shredded brussel sprouts
  • 4-5 cups of chopped kale
  • 2 lemons juiced
  • 1/3 cup of grated parmesan cheese
  • 1/3 cup of good quality olive oil
  • 1 tsp of dijon mustard
  • 2-3 cloves of garlic minced
  • 1 tsp of freshly cracked pepper
  • 1/2 tsp of salt
  • 1 cup of chopped toasted walnuts
  • 1/2 cup of crumbled goat cheese
  • 1/2 cup of pomegranate seeds
  • optional garnish, slices of roasted delicata or acorn squash

Instructions

  • In a large serving bowl, add the juice of two lemons, the shredded parmesan cheese, garlic, olive oil, dijon mustard, and salt/pepper. Whisk vigorously until a thick creamy dressing forms.
  • Add the shredded brussel sprouts and kale. "Massage" the kale and brussel sprouts with the dressing for about a minute. Then let the greens sit and become tender for about 20-30 minutes.
  • Next, transfer the marinated greens to your serving bowl or dish (if not already in your preferred serving dish). Top with generous amounts of crumbled goat cheese, toasted walnuts, and pomegranate seeds. Serve and enjoy!