Autumn Shredded Brussels Sprout and Kale Salad
I like to incorporate salad into our dinner routine as often as possible. Sometimes it's nice to eat a large plate of fresh ingredients, other times it helps add a little something extra to a meal that needs to be rounded out with more vegetables.
-4 cups chopped kale leaves (2 large bundles)
-4 cups shredded brussels sprouts (approx. 2 and 1/2 pounds)
-1/2 cup dried cranberries
-juice of 2 lemons (about 3-4 tablespoons)
-2 tablespoons extra virgin olive oil
-1 teaspoon Dijon mustard
-1 cup pecans
-2 tablespoons Parmesan
-1/2 teaspoon salt
-1/4 teaspoon smoked paprika
-1 teaspoon pure maple syrup
In a small bowl, whisk together the lemon juice, olive oil, mustard, maple syrup, salt and paprika. Combine the brussels sprouts and kale in a large bowl then pour the dressing on top. Use your hands to massage the dressing into the greens for about ten seconds -- this will help the dressing soften the brussels and kale. Add the cranberries, pecans and parmesan then serve!
I don't like to drown my salads in dressing, but I think this needed just a touch more dressing to kept it flavorful. Otherwise, I was happy with the combination of ingredients.