Kale and Brussels Salad with Pomegranates and Almonds
Recipe created by Katie Cavuto, MS, RD, Chef
1 tablespoons fresh lemon juice
1 tablespoons fresh orange juice
2 tablespoon white wine vinegar
1/3 cup extra-virgin olive oil
1 teaspoon orange zest
2 teaspoons country dijon mustard (or a blend of whole grain and dijon)
1 tablespoon minced shallot
1 small garlic clove, finely grated
Salt and pepper to taste
1 large bunch of Tuscan kale (about 1 pound total), center stem discarded, leaves thinly sliced
2 cups Brussels sprouts, trimmed, shredded with a knife or food processor
Roasted, diced almonds
1 cup pomegranate seeds (arils)
1/4 cup crumbled gorgonzola cheese
Combine the dressing ingredients in a small bowl. Whisk to combine.
Mix thinly sliced kale and shredded Brussels sprouts in a large bowl. Add 1/4 cup of salad dressing and massage with your hands to evenly disperse. Add more dressing as needed. Season the salad with salt and pepper.
Garnish with almonds, pomegranate seeds and cheese.