• ½ cup olive oil
  • 3 tablespoons lemon juice
  • 1 tablespoon mustard (Dijon or whole grain)
  • 1 teaspoon honey
  • Salt, to taste
  • Ground black pepper, to taste
  • ¾ pound Brussels sprouts, ends trimmed, outer leaves removed and sliced thin
  • 1 head Lacinato kale or Baby Kale
  • ¾ cup pumpkin seeds
  • ½ cup dried cherries or cranberries

Cooking Instructions

  1. Place the olive oil, lemon juice, mustard, and honey in a jar, cover, and shake vigorously.
  2. Season to taste with salt and pepper and shake again.
  3. In a mixing bowl, toss the Brussels sprouts, kale, pumpkin seeds, and dried fruit together.
  4. Pour on the dressing and toss to evenly coat. Serve immediately.
  5. If making ahead, store the dressed salad in a container for up to 24 hours.

Shredded Brussels Sprouts and Kale Salad- Adapted from: