Ingredients:

  • 1 large bunch Lacinato (Dino) kale, stems removed and finely ribboned (approx. 4 cups)
  • 1 lb Brussels sprouts, trimmed and shaved paper-thin
  • 0.5 tsp Sea salt
  • 0.5 cup Dried cranberries
  • 0.5 cup Pomegranate arils
  • 0.5 cup Toasted pecans, roughly chopped
  • 0.33 cup Shaved Parmesan cheese
  • 0.25 cup Extra virgin olive oil
  • 2 tbsp Apple cider vinegar
  • 1 tbsp Fresh lemon juice
  • 1.5 tbsp Pure maple syrup
  • 1 tsp Dijon mustard
  • 1 clove Garlic, grated
  • 0.25 tsp Black pepper

Instructions:

  1. Finely ribbon the kale by stacking leaves, rolling them tightly, and slicing into thin strips. Shred the Brussels sprouts using a mandoline or a food processor with a slicing blade.
  2. Place the shredded kale and Brussels sprouts in a large mixing bowl. Sprinkle with 1/2 teaspoon of sea salt and massage the greens with your hands for 2 minutes until they soften and darken slightly.
  3. In a small jar or bowl, whisk together the olive oil, apple cider vinegar, lemon juice, maple syrup, Dijon mustard, grated garlic, and black pepper until emulsified.
  4. Pour the maple vinaigrette over the greens and toss thoroughly to ensure even coating.
  5. Fold in the dried cranberries, pomegranate arils, toasted pecans, and shaved Parmesan.
  6. Allow the salad to rest for 10 minutes before serving to let the flavors meld and the acids tenderize the brassicas further.