Kale and Brussels Sprout Salad

Ingredients

• Garlic

  Raw

  4 cloves, minced or 12g

• Pepper

  Spices, black

  1 tsp or 2g

• Salt

  Table

  4 dash or 2g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Balsamic vinegar

  2 tbsp or 32g

• Onions

  Sweet, raw

  1 onion or 331g

• Kale

  Scotch, raw

  100g

• Brussels sprouts

  Raw

  1 lb or 453g

• Lemons

  Raw, without peel

  2 fruit, small or 116g

• Cranberries

  Raw

  ⅔ cup, chopped or 73g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Nutmeg

  Spices, ground

  0.02 tbsp or 0.1g

• Romano cheese

  ⅓ cup, grated or 33g

• Almonds

  Nuts, raw

  ¼ cup, sliced or 23g

Directions

1. Roast the almonds: Preheat oven to 350F. Add almonds to a baking sheet and place in oven to toast. Stir almonds after 5 minutes. Allow to toast about 3-4 minutes longer or until the almonds are golden. Remove from oven and allow almonds to cool.
2. Make the dressing: Meanwhile, toss together the ingredients for the dressing by muddling together the minced garlic with sea salt and black pepper using a mortar and pestle. Place muddled garlic and spices into a mason jar with olive oil, balsamic and thinly sliced onion. Shake to combine and let marinate.
3. Shred kale and sprouts: In a food processor fitted with a slicing blade, shred the Brussels sprout. Next, shred the kale. (If you don't have a food processor, you can chop the kale and Brussels sprout by hand. Just make sure to slice them very thin.) Place in a large bowl.
4. Massage kale and sprouts: Pour the lemon juice over the kale and Brussels sprout mixture, sprinkle on a little sea salt and massage with clean hands. Once the kale mixture is massaged, add cranberries, red pepper flakes and nutmeg to the bowl. Pour the dressing over the salad mixture and give it a good stir. Add cheese and stir again. Top with toasted almonds.
5. Serve: Enjoy right away or let sit for a bit in the fridge to marinate before serving.
6. Storage: This salad can be made one day in advance. It keeps well, even with dressing. Store leftovers in an airtight container in the fridge for 2-3 days.
7. Recipe by: Brittany Mullins (source: https://www.eatingbirdfood.com/kale-and-brussels-sprout-salad/)

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