Shredded Brussels Sprout Salad with Dijon Dressing
1.5 cups shredded brussels sprouts
1 cup thinly shredded kale
1/2 cup chopped walnuts
1/2 cup thinly grated parmesan
1/4 cup lemon juice
1/2 cup extra virgin olive oil
1 tablespoon dijon dressing
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 350 degrees. Bake walnuts for 5 minutes until slightly toasted—watch closely!
Combine brussels sprouts and kale in large bowl. Mix in walnuts and parmesan. Pour dressing over greens, walnuts, and parmesan. Toss well. Let the salad sit at room temperature for 30 minutes so that flavors have time to meld together. Serve at room temperature. Enjoy!
P.S. I did not realize brussels sprouts were spelled brusselS sprouts until writing this. My mind is blown.