Ingredients
Scale
- 4 cloves garlic (minced)
- 1 lb Brussels sprouts
- 1 large bunch Lacinato kale (washed & de-stemmed)
- ⅔ cup dried cranberries
- ¾ cup finely grated Pecorino Romano cheese
- ¼ cup sliced almonds
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- Juice of 2 lemons
Instructions
- Preheat the oven to 350°F.
- Spread the almonds on a baking sheet and toast for approximately 8-10 minutes until golden brown.
- In a mortar and pestle, muddle garlic with salt and pepper. Transfer to a mason jar, add olive oil, balsamic vinegar, and thinly sliced onion; shake well and let marinate.
- Use a food processor or knife to shred the Brussels sprouts and kale; place in a large mixing bowl.
- Pour lemon juice over the mixture, sprinkle with sea salt, and massage gently until softened.
- Add cranberries, red pepper flakes, nutmeg, dressing, cheese, and toasted almonds; mix well.
- Serve immediately or refrigerate for enhanced flavors.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 290
- Sugar: 8g
- Sodium: 310mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg