Now that we are firmly in resolution territory….brussels sprouts and kale for everybody!

Amirite? Or amirite? Great!

As already discussed, I am one of those suckers that looks forward to January 1st for that giant, metaphorical reset button. In life, in health, in food.

I mentally press it with all my might the second I pop out of bed New Year’s Day and get excited to start eating super cleanly again, as though I needed permission to do so.

This salad is decidedly virtuous. I get a straight up health high knowing how good it probably is for me. Between the sprouts, the ever true health beacon that is kale, and the endless pops of anti-oxidants as I chew down on those pomegranate seeds. Oh MAN! I am so good at being healthy!

Please don’t hate me when I post so many salads over the next coming weeks. I’ll come to my senses eventually and balance all this clean eating shit out with some sort of sinful something.

I promise. <3

Shredded Brussels Sprout Salad

Ingredients:

Dressing:

3 tablespoons of olive oil

1 tablespoon of sherry vinegar

2 teaspoons of maple syrup

squirt of mustard

salt and pepper to taste

Salad:

1 pound brussels sprouts

½ bunch of kale

½ cup of toasted hazelnuts, roughly chopped

seeds of 1 pomegranate

¼ cup of shredded parmesan

Directions:

Whisk olive oil, vinegar, syrup, mustard, salt and pepper together until combined. Set aside.

Thinly shred brussels sprouts (the easiest way is to use a mandoline) and chiffonade the kale leaves by destemming them, layering them on top of one another and then rolling them up into a long tube. Cut across tube to create thin strips of kale.

To assemble salad --- toss brussels sprouts and kale with hazelnuts, pomegranate seeds and parmesan. Drizzle dressing on top and then gently toss again to coat evenly in dressing.

Serves 6 as a side.