Shredded Brussels Sprout & Kale Salad with Maple Pecan Parmesan

Perfect to serve for the holidays or to make for healthy lunches during the week!

4 cups chopped lacinato kale leaves
4 cups shredded Brussels sprouts
1/2 cup dried cranberries
juice of 2 lemons
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard

View the full recipe at Making Thyme for Health →