Cranberry & Brussels Kale Salad (Vegan + Gluten Free

• Vegan
• Gluten free
• Paleo

• Produce

  • 24 Brussel sprouts
  • 1/2 cup Cranberries, dried
  • 1 large bunch Kale
  • 1/2 Lemon, Juice of
  • 1 Shallot

• Condiments

  • 2 tbsp Maple syrup

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 1/2 cup Olive oil

• Nuts & Seeds

  • 1/2 cup Almonds

Found on modernlittlevictories.com

Ingredients

• 1 large bunch kale
• 2 dozen brussel sprouts
• 1 shallot, minced
• ½ cup olive oil, plus more for kale
• 2 tbsp apple cider vinegar
• 2 tbsp maple syrup, agave, or honey if not vegan
• juice of half a lemon
• ½ cup dried cranberries
• ½ cup sliced almonds

Directions

• Preheat oven to 400*. Cut brussel sprouts in half and drizzle with olive oil. Roast until they are tender and start to brown a little. About 20 minutes.
• In a small pan sautee shallot in 1 tbsp olive oil. Cook until translucent. Add cranberries and cook them for a few minutes.
• Put the olive oil, vinegar, honey/syrup, and lemon in the pan and mix well. Let cook for about 5 minutes.
• Drizzle 1 tbsp olive oil over kale and massage until soft.
• Add brussel sprouts & almonds to kale. Drizzel dressing over top. Toss together and serve.