Shredded Kale and Brussels Sprout Salad

A bright and crunchy salad with a base of shredded kale and Brussels sprouts along with dried cranberries, marinated onions, toasted almonds and a good amount of Pecorino cheese.

4 cloves of garlic, minced
1 teaspoon black pepper
1 teaspoon sea salt
¼ cup olive oil
2 Tablespoons Balsamic vinegar
1 yellow onion, super thinly sliced
1 large bunch of 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 (Fresh Parmesan will work too)
¼ cup almonds, sliced or chopped

View the full recipe at Eating Bird Food →