Raw Kale and Brussels Sprouts Salad with Toasted Pinenuts and Parmesan Cheese
 
 
Chopped raw kale and shaved brussels sprouts are tossed together with toasted pinenuts, parmesan cheese and a homemade honey dijon dressing.
Author:
Serves: 6 servings
Ingredients
  • 1 bunch kale, (any kind will do) chopped
  • 1 dozen brussels sprouts, chopped/sliced
  • ½ cup pinenuts
  • ¼ cup shaved parmesan cheese
  • ¼ cup olive oil
  • Olive oil spray
  • 1 tsp honey
  • 2 tsp dijon mustard
  • Salt and pepper
Instructions
  1. Preheat oven to 350 degrees F
  2. Place pinenuts on a baking sheet, spray on a little olive oil and salt. Pop in the oven for about 5-10 minutes, or until golden toasty brown
  3. In the meantime, put your kale in a large mixing bowl. Spend a couple minutes "massaging" the kale and breaking down the fibers. Almost like kneading dough
  4. Mix in brussels sprouts, pinenuts, and parmesan cheese
  5. In a seperate small dish, mix the olive oil, honey and dijon mustard. Blend together well!
  6. Before serving, pour dressing over salad
  7. Serve and enjoy!
Notes
I actually prefer "under-dressed" salads, so if you would like more dressing on your salad, use ⅓ cup olive oil, 1 tbsp mustard and 2 tbsp honey
Nutrition Information
Serving size: 6 servings Calories: 150 Fat: 8g Carbohydrates: 13g Sugar: 3g Fiber: 4.5g Protein: 8g
Recipe by dani california cooks at http://www.danicaliforniacooks.com/raw-kale-brussel-sprouts-salad-toasted-pinenuts-parmesan-cheese/