Kale And Brussels Sprout Salad With Cranberries & Toasted Almonds1

I’ve spent the past year washing every single dish and it had been literally my headache. Also, this house building allows me to have pet cats, which OMG YES I’ll be a cat lady and I can’t freaking waitttttt. I keep begging Tony to bring me to the animal humane society simply so I can’t pet all the sweet little animals.
This salad is top notch guys. Like therefore DAMN tasty. I actually attempted to recreate it from one of the best salads from Whole Foods. It’s known as Kale and Brussels Sprout slaw which is INCREDIBLE. All the Whole Foods workers in Minneapolis know me because I’m within nearly every day time purchasing this salad. Actually they probably understand me because I store there nearly twice per day and pace the aisles but whatever.
Kale and Brussels Sprout Salad with Cranberries & Toasted Almonds
1 large bunch Tuscan kale, stems taken out (about 5 mugs)
1/2 cup dried cranberries
2/3 cup grated parmesan
For the dressing:
Salt and freshly floor black pepper
Wash both Brussels sprouts and kale. Trim the sprouts and lower them in two lengthwise then slice the sprouts to offer fine ribbons. For the kale, discard stems and finely chop kale. Add both the sprouts and kale to a big bowl, after that make the vinaigrette.
To make the vinaigrette: combine olive oil, garlic clove, vinegar, dijon mustard, lemon juice and salt and pepper inside a medium bowl, whisking to combine. Increase salad blend and massage the vinaigrette into the kale for two mins. This will make the kale less bitter and soak within the flavors. Add in cranberries, tossing once again to mix. Cover salad and place salad in refrigerator at least an hour and up to overnight. This helps the tastes soak in and breaks down the kale. I find that the salad is always better the next day!
While salad is marinating or before offering, preheat oven to 350 degrees F. Add sliced or chopped almonds to some cooking sheet and place in range for 10-12 a few minutes until slightly fantastic and toasted, flipping almonds once halfway through.
Once prepared to serve, add toasted almonds and parmesan to salad; toss to combine after that serve in salad bowls. Garnish with more parm or almonds if preferred. Serves 6.