My Favorite Holiday Salad

I am not exaggerating! We had 3 different Thanksgivings to attend this year. I brought this salad to 2 out of the 3 dinners and everyone loved it! Personally, I'm not a fan of brussels sprouts, but when it comes to this recipe, I can't get enough. There is an understanding around Thanksgiving that  people are going to overeat and indulge in unhealthy desserts.  You can help lessen the guilt by bringing this fiber and nutrient dense dish. The perfect winter salad!

Ingredients:
4 cloves of garlic, minced
1 teaspoon of black pepper
1 teaspoon of salt
1/4 cup of extra virgin olive oil
2 Tablespoons of balsamic vinegar
1 sweet onion, thinly sliced
1 large bunch of kale, washed and de-stemmed
1 lb of brussels sprouts
juice of 2 lemons
2/3 cup dried cranberries, unsweetened
1/4 teaspoon red pepper flakes
pinch of nutmeg
3/4 cup shredded Parmesan/Romano cheese mix
1/4 cup sliced almonds, toasted

Directions:

Combine dressing ingredients in a mason jar (garlic, salt, pepper, extra virgin olive oil, balsamic vinegar, and sliced onions. Cover and let marinate

Shred (in a food processor) or slice by hand the brussels sprouts and the kale. Toss together in a large bowl

30 minutes-1 hour before serving, pour the lemon juice over the kale and brussels sprouts and massage with hands.

Pour the mason jar dressing over the salad and mix thoroughly

Then, right before serving, sprinkle cranberries, red pepper flakes, nutmeg, Parmesan/Romano cheese and toasted almonds on top

Enjoy :)

​Meg