Kale and Brussels Salad with Lemon Mustard Dressing
A crisp, refreshing salad to be enjoyed any time of the year!
Serves: 6-8 servings
Ingredients
For the salad:
1 cup walnuts, chopped
12 oz brussels sprouts, trimmed and shredded
1 large bunch (about 12 oz) kale, thick center ribs removed, thinly sliced
1/2 cup coarsely grated parmesan cheese
For the dressing:
1/4 cup fresh lemon juice, about 2 lemons
1/2 cup extra virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons finely chopped shallots
1 clove of garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
1. Preheat the oven to 350 degres.
2. Line a baking sheet with aluminum foil or parchment paper. Bake walnuts for 5-8 minutes, until toasted and fragrant. Keep a close eye on these- they burn quickly!
3. Make the dressing: in a bowl, whisk together the lemon juice, oil, mustard, shallot, garlic, salt, and pepper.
4. Assemble the salad: combine brussels and kale in a large bowl, and pour the dressing over top. Toss to combine. Add in the walnuts and cheese, and toss again.
5. Option to add fresh or dried fruits such as pears, apples, cranberries to taste.
6. Serve at room temperature.