Ingredients
For the salad:
• 4 cups kale, stems removed and chopped – I like to do a mix of curly and lacinato kale.
• 2 cups Brussels sprouts, thinly sliced
• 2 cups broccoli florets, chopped into bite-sized pieces
• 1 cups slivered almonds, toasted
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup dried cranberries
• 1/2 cup thinly sliced red onion
For the dressing:
• 1/2 cup extra-virgin olive oil
• 1/4 cup lemon juice
• 2 teaspoons Dijon mustard
• 1 cloves garlic, minced
• 1/2 shallot, minced
• 1 teaspoons honey or maple syrup
• Salt and freshly ground black pepper, to taste
Instructions
1. In a mason jar, combine the olive oil, lemon juice, Dijon mustard, minced garlic, shallot, honey or maple syrup, salt, and pepper. Put lid on the jar and shake. Set aside.
2. In a large salad bowl, combine the chopped kale, sliced Brussels sprouts, thinly sliced red cabbage, chopped broccoli florets, and parmesan. Toss in the toasted slivered almonds, dried cranberries, thinly sliced red onion, and parmesan.
3. Drizzle the dressing over the salad ingredients. Start with a portion of the dressing and add more to your taste. Toss the salad to coat everything evenly. I like to toss the salad about 10-15 minutes before serving to have the flavors of the dressing infuse and help break down the brassicas a little.