Ingredients
Scale
- 4 cloves garlic (minced)
- ¼ cup olive oil
- 1 lb Brussels sprouts (shredded)
- 1 large bunch Lacinato kale (washed and de-stemmed)
- ⅔ cup dried cranberries
- ¾ cup finely grated Pecorino Romano cheese
- ¼ cup almonds (sliced or chopped)
- Juice of 2 lemons
- Sea salt and black pepper to taste
Instructions
- Preheat the oven to 350°F. Spread almonds on a baking sheet.
- Toast almonds for about 8–10 minutes until golden brown; let cool.
- In a mortar and pestle, muddle garlic with sea salt and black pepper. Transfer to a mason jar, add olive oil, balsamic vinegar, and thinly sliced onion; shake well.
- Shred kale and Brussels sprouts using a food processor or by hand; combine in a large bowl.
- Pour lemon juice over greens, massage gently with hands, then add cranberries, red pepper flakes, nutmeg, and dressing; mix well before adding cheese and toasted almonds.
- Serve immediately or refrigerate briefly to enhance flavors.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Salad
- Method: No cooking required
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 330mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 10mg