Creamy Kale, Brussels, and Cranberry Salad
Crunchy kale, Brussels sprouts, sliced almonds, and bright burst of flavor from fresh cranberries
Servings 6
Ingredients
- 8-10 oz. kale large veins removed and chopped
- 4-6 oz. Brussels sprouts shaved
- 2 oz. fresh cranberries chopped
- ⅓ cup almonds sliced
- ¼ cup Parmesan cheese shaved
For the Dressing:
- 1½ cups mayo
- 1 tablespoon dijon mustard
- ½ juiced lemon
- 1 big pinch sugar
- salt and pepper to taste
Instructions
- Combine all ingredients in a large bowl. You can prep most of the vegetables the day before if you like, but for me this was the one dish that I prepared from start to finish the day of our meal. It doesn’t take long to come together.
- Mix your salad ingredients together and place in a mason jar.. Once I have everything together and tasting salty enough, I thin the dressing with a tablespoon or two of water. But this is optional depending on how thick you prefer your dressing.
Notes
I recommend mixing the dressing over the salad and topping with the Parmesan cheese just an hour or so before serving.