Winter Citrus Kale and Brussel Sprout Salad

I know there are salad haters out there.  You know who you are, cringing at anything green and swearing you will never eat “rabbit food”.   This is for you.  I’m going to prove just how delicious a salad can be!
For awhile I despised salad as well.  Well, I wasn’t a dressing fan.  We always had bottled dressings growing up, and they always reminded me of mayo.  I hate mayo (well, until I started making my own).  With no dressing, salads are boring and bland.  It’s no wonder I never liked them!  Ever since I started making my own dressings, I opened up a new world.  Salads can be glorious and some of the most versatile and variable dishes you can make.  

This salad features fruits and veggies that are in season this time of year.  Kale, brussel sprouts, and citrus fruits are winter produce that are packed with vitamins and minerals to keep you healthy and ward off any winter cold.  With a slight bite from the balsamic vinegar and a nutty crunch from the walnuts, this is a crowd pleaser for salad lovers and haters alike.  Serve it as a side with dinner, or top it with some grilled chicken or tempeh as lunch.  Brighten up your winter meals with this scrumptious salad!

Winter Citrus Kale and Brussel Sprout Salad

For the salad:
1 bunch kale, deveined and chopped fine
1 lb brussel sprouts
1 orange, juiced
1 lemon, juiced
salt and pepper, to taste
1/2 cup pecorino romano cheese*
1/2 cup toasted walnuts, roughly chopped

*to make this vegan, use this recipe for pecan parmesan

For the dressing:
1/4 cup extra virgin olive oil
2 Tbsp balsamic vinegar
4 garlic cloves, minced
1 red onion, sliced thin

Directions:
Mix all the ingredients for the dressing together and place in the fridge to let marinate for at least 30 minutes.

Add the brussel sprouts in small batches to a food processor and pulse to shred them. Place the shredded sprouts in a large bowl.  Add the chopped kale to the bowl and toss with the orange and lemon juice.  Season with salt and pepper.  Using your hands, gently message the kale and sprouts to tenderize.  The kale will become slightly darker and wilt.

Pour the dressing over top and toss to combine.  Add the cheese and toasted walnuts and mix well. Store in a air-tight container in the fridge for up to 5 days.

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