This Crazy-Delicious Kale & Brussels Sprouts Salad is easy to make and even easier to eat! You can even make it a day in advance – in fact, it’s even better that way.
3 cups Brussels Sprouts
1 large bunch Kale, center stems discarded
1 clove garlic, minced
1 large shallot, diced
1 cup finely grated pecorino (optional)
1/2 cup extra-virgin olive oil
1/2 cup toasted walnuts or pumpkin seeds
2 tablespoons GF Dijon mustard
3 lemons, zested and juiced
Salt and freshly ground black pepper
Shred the Brussels Sprouts and the Kale with a knife or in a food processor with the slicing blade.
In a large bowl, whisk together the pecorino, olive oil, walnuts or seeds, mustard, garlic, shallots, lemon zest and juice. Add salt and pepper to taste, at least 1 teaspoon of each. Add in the shredded vegetables and toss well to combine. Let the salad sit for 10 minutes (20 is better) before serving to allow the dressing to soften the veggies and flavors to meld. Enjoy!