shaved brussels + cranberry salad

My friend and her family have recently put me on their local to-go spot, Marye’s—specifically for their Kale & Brussel Sprouts salad. With thinly shaved Brussels sprouts, crunchy Marcona almonds, and that perfect balance of fresh and flavorful, it’s a salad that checks all my boxes: healthy and delicious. I gave it a personal twist by swapping out their dressing for my Citrus Vinaigrette (recipe below), and it seals the deal. Whether you’re topping it with protein for a satisfying lunch or serving it as a side at your holiday table, this salad is a guaranteed hit. Enjoy!

Shaved brussels + cranberry salad

Yields: 4 servings

Prep time: 30 minutes

Ingredients

Salad

• 1 pound bag of brussels sprouts

• 1 bunch of kale

• 1 4 oz jar of Marcona Almonds

• 1 cup of dried, unsweetened cranberries

• 2 mandarin oranges, peeled

• 1/2 cup of Manchego cheese

Citrus Vinaigrette

• 1/4 cup of extra virgin olive oil

• 3 tablespoons of sherry vinegar

• 2 tablespoons of maple syrup or honey

• 1 teaspoon of dijon mustard

• 1 teaspoon of whole grain mustard

• Juice + zest from one orange

• Pinch of salt + pepper

Instructions

• Make your dressing - add all ingredients to a jar with a lid and shake to combine. Refrigerate until ready to use.

• Thinly shave brussels sprouts on thinnest setting of a mandolin or using a box grater, add to a bowl and tear kale into small pieces

• Pour almonds, cranberries, and peeled orange slices onto greens

• Grate Manchego over the salad

• Drizzle dressing over salad and toss to combine

• Top with protein or serve as a side dish and enjoy!