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Kale and Brussels Sprout Salad

Veggies with a tangy lemon-mustard dressing. Add cranberries or dried cherries for a bite of sweetness.
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Prep Time 40 minutes
Refrigerate 2 hours
Course Salad
Servings 6 servings
Calories 448 kcal

Ingredients
  

Salad

  • 1 cup walnuts, chopped
  • 1 pound brussels sprouts
  • 1 pound curly Kale
  • 1 cup coarsely grated Parmigiano-Reggiano
  • 1/2 cup dried cherries or cranberries, chopped

Dressing

  • 1/4 cup fresh lemon juice
  • 1/2 cup olive oil
  • 3 tbsp honey
  • 1 tbsp Dijon mustard
  • 2 tbsp finely chopped shallots
  • 1 small clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions
 

  • Preheat oven to 350 degrees. Bake chopped walnuts for 5-8 minutes until toasted and fragrant. Watch closely--they will burn quickly.
  • Halve and trim brussels sprouts and thinly slice. Remove center ribs from kale and thinly slice leaves. Combine sprouts and kale in large bowl.
  • In a small bowl, combine all dressing ingredients. Pour over vegetables. Add most of the walnuts and cheese, reserving some for garnish.
  • Refrigerate up to 2 hours to allow the flavors to meld.
  • Let salad come to room temperature, about 30 minutes before serving. Taste and adjust seasoning as needed. Transfer to serving dish and garnish with remaining walnuts and cheese.