Ingredients
Scale
- 4 cloves garlic (minced)
- 1 teaspoon black pepper
- 1 teaspoon sea salt
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 1 yellow onion (thinly sliced)
- 1 large bunch Lacinato kale (washed and de-stemmed)
- 1 lb Brussels sprouts
- Juice of 2 lemons
- ⅔ cup dried cranberries
- ¼ teaspoon red pepper flakes
- Pinch of nutmeg
- ¾ cup finely grated Pecorino Romano cheese
- ¼ cup sliced or chopped almonds
- 2 tablespoons fresh parsley (finely chopped)
Instructions
- Preheat the oven to 350°F. Spread almonds on a baking sheet to toast for about 8 minutes or until golden.
- In a mortar and pestle, muddle garlic, salt, and black pepper. Transfer to a mason jar, add olive oil, balsamic vinegar, and onion slices; shake well.
- Use a food processor to shred kale and Brussels sprouts or chop them thinly by hand. Place in a large mixing bowl.
- Pour lemon juice over the mixture, sprinkle with salt, and massage gently until combined.
- Add cranberries, red pepper flakes, nutmeg, dressing from the mason jar, pecorino cheese, and toasted almonds; mix thoroughly.
- Chill in the fridge for at least 15 minutes before serving for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 10g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Choose fresh ingredients for the best taste. Massage the kale to soften its texture. Feel free to customize by adding other nuts or cheese varieties based on personal preference.